Flax Seeds Chutney Powder|Agase Chutney Pudi Video Recipe is Below
If you are looking for more chutney powder recipes then do check my Peanut chutney powder/shenga chutney pudi(north karnataka style) , Fried gram/hurigadale chutney powder , Gun powder for dosa/idli tawa fry recipes.
Flax Seeds Chutney Powder|Agase Chutney Pudi Recipe Card is Below
- measuring cup used 1 cup = 250 ml
- 1/4 cup flax seeds agase/alsi/jawas
- 2 tablespoon dry coconut OR desiccated coconut optional.
- 1.5 tablespoon Red chili powder adjust as per your spice level
- 2-3 lines Curry leaves
- 3 Garlic cloves
- little Tamarind
- 1 teaspoon Jaggery
- Salt as per your taste
Heat a pan or kadhai and dry roast flax seeds on medium-low flame until it gets roasted well(they puff up little) and starts spluttering.Transfer it to another plate.Cool completely.
In same kadai add curry leaves and dry roast on medium flame until they turn dry and crispy.Cool Completely.
In a blender/Mixer grinder add all the ingredients mentioned in the ingredients section.
Dry grind it to make a smooth powder.
Transfer it back to the plate, mix it well.
Store it in an air tight container. Serve it with roti,chapathi,rice and dosa.
1.Flax seeds must be roasted on medium-low flame with continuous stirring,otherwise they may burn and taste bitter.
2.I havent used dry coconut in this recipe and is completely optional.If you are using, roast in a kadai separately for 1-2 minutes in medium-low flame.This increases shelf life of the powder.
3.This chutney poder will stay fresh up to 2-3 weeks at room temperature and can be refrigerated for 1-2 months in an airtight container.