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Home » Spice blends » Flax Seeds Chutney Pudi (Powder)

Flax Seeds Chutney Pudi (Powder)

Published: Sep 7, 2020 · by Shilpa · Leave a Comment

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Chutney pudi 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.

Flax seeds chutney pudi/powder (agasey chutney pudi) step-by-step recipe with video and photos.

Jump to:
  • What is chutney pudi
  • Health benefits of flax seeds
  • Ingredients
  • Tips and tricks
  • Bonus
  • Step by step instructions
  • Recipe card
Flax seeds chutney pudi/powder

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Flax seeds chutney pudi/powder

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

Shilpa
Chutney pudi 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.
5 from 2 votes
Print Recipe Pin Recipe
Course Others
Cuisine Indian, Karnataka
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

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
Nutrition Facts
Flax seeds chutney pudi/powder
Amount Per Serving
Calories 6 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1mg0%
Potassium 10mg0%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 4IU0%
Vitamin C 2mg2%
Calcium 4mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Namaste. My name is Shilpa. Born and brought up in the colourful, beautiful country India, I now reside in Melbourne with my family Read More…

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