Flax seeds chutney pudi/powder (agasey chutney pudi) step-by-step recipe with video and photos.
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What is chutney pudi
Chutney pudi or chutney powder is a spice blend or spice mix that is in dry powdered form and is used as an accompaniment for south Indian meals and breakfast. 'Pudi' translates to powder in Kannada. Chutney pudi can be called a dry form of chutney and comes in very handy when you are unable to make fresh chutney. It is usually mixed with ghee or gingelly oil before serving. There are several varieties of chutney pudi. This flax chutney pudi is probable the healthiest amongst all.
The most commonly made chutney pudi blends is a mixture of Bengal gram (chana dal), split black gram (urad dal), dried coconut, curry leaves, dry red chilli, and tamarind. There are several other forms of chutney pudi blends. For example, peanuts, flax seeds, garlic, sesame seeds, roasted Bengal gram (hurigadle/puthani), to name a few. Here, I am sharing the recipe for chutney pudi with flax seeds.
Flax seeds are called agase beeja in Kannada. My version of this chutney pudi is made with just flax seeds as the main ingredient and I do not use any type of lentils/dal in it. Flax seeds and garlic are the main ingredients of this recipe.
Health benefits of flax seeds
Flaxseed is the best vegetarian source of omega-3 which is an essential fatty acid containing 23% omega-3. It is a very good source of plant-based omega 3 fatty acids. It is also very high in antioxidants and fiber. It is also a rich source of some vitamins and minerals. Flax seeds help improve digestion and also help with cholesterol.
Ground flax seeds are recommended over whole flax seeds as they are easier to digest. Whole flax seeds may be left undigested, meaning you will not be able to get all the nutrients from it.
Ingredients
Flax seeds: This is the main ingredient of this chutney pudi.
Garlic: I use lots of garlic to make this chutney powder. Garlic adds a very good
Dried red chilli: Dried red chilli are ripe chillies that are sun-dried and stored.
Dried coconut: Dried coconut is added along with spice blends which adds a nice nutty flavour to the dish it is being used in.
Curry leaves: Curry leaves are an aromatic herb that is an essential part of south Indian dishes and is added in temperings. They are dry-roasted and used in spice blends.
Asafoetida: Asafoetida or hing is one of the lesser-known spices in Indian cooking. It is the dried gum extracted from giant fennel plants.
Tamarind: I use a little bit of tamarind in this chutney powder, making it slightly tangy.
Tips and tricks
Dry-roast the ingredients on low-to-medium flame taking care not to burn them. The flax seeds are done once they begin to pop.
Do not fry the coconut for a long time, else they will begin to release oil, making it difficult to grind in a powdered form.
The chutney pudi stays fresh at room temperature. However, I prefer to store it in the refrigerator.
Try my version of this easy-to-make accompaniment with your meals or breakfast and add a tasty and healthy element in no time.
Click here for more spice blend recipes.
Bonus
This chutney powder is:
- great accompaniment for idli/dosa
- very healthy
- unique and different from regular chutney powder
Step by step instructions
1. Dry roast flax seeds until they being to pop
2. Fry dry red chilli until they puff up
3. Fry garlic until the raw smell goes
4. To the same pan, add curry leaves and fry until they are crunchy
5. Next, add coconut and fry for a minute
6. Let all the ingredients cool down completely
7. Grind into a coarse powder
Recipe card
Flax seeds chutney pudi/powder
Ingredients
- 1 cup flax seeds
- 10-12 cloves garlic peeled
- ½ cup dry coconut sliced
- 15-20 curry leaves
- 15-20 dry red chilli
- A small piece tamarind
- ¼ teaspoon asafoetida (hing)
- Salt to taste
Instructions
- Dry roast flax seeds until they begin to pop. Set aside
- Fry dry red chilli until they are crispy. Set aside
- Fry garlic until the raw smell goes and they turn golden.
- To the same pan, add curry leaves and fry until they are crunchy
- Next, add coconut and fry for a few seconds
- Add salt, tamarind, and hing to this. Give everything a good mix
- Let all the ingredients cool down completely
- Grind into a slightly coarse powder in a spice mixer
- Store in an air-tight container
Video
Notes
- Do not fry the coconut for a long time, else they will begin to release oil
- The chutney pudi stays fresh at room temperature. However, I prefer to store it in the refrigerator
Click here to watch flax chutney powder web story.
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