Watch the Flax seeds & Curry Leaves Dry Chutney Powder recipe video on my original youtube channel by clicking on the link below.
Flax seeds, also known as Linseeds have a slightly mild nutty flavour, so they are ideally added to sweet and savoury foods. There are two basic types of flax seeds, brown and golden. The dark brown flax seeds have a stronger flavour compared to the golden one. Also as our body cannot completely digest the whole flax seeds, we ground it up before using them. Whole flax seeds can be stored at room temperature and used for upto a year, but once it is ground, it has to be consumed within few months to derive maximum health benefits. The flax seeds have to be first dry roasted before powdering them.
Today’s recipe of a dry chutney powder is made with Flax seeds as the key ingredient, hence the name. The second key ingredient added is Curry leaves. Flax seeds are loaded with nutrients. Just one tablespoon of it provides a good amount of protein, fibre and omega-3 fatty acids, in addition to being a rich source of some vitamins and minerals. We all know that Omega-3 fatty acids are responsible for the good cholesterol in our body. They reduce inflammation and reduce the risk of certain cancers. Fibre content in it can help relieve constipation, control cholesterol levels and keep you feeling full longer. Flaxseed also contains lignans, which provide antioxidant protection. All other benefits of flax seeds are given below. We have known the benefits of Curry leaves when we prepared Curry Leaves Dry Chutney Powder. Kindly refer it to know by clicking on the following link.
Curry Leaves Dry Chutney Powder
Flax seeds, Curry Leaves and few more ingredients when dry roasted and ground to a powder, we get Flax seeds & Curry Leaves Dry Chutney Powder. This dry chutney powder can be served with Idlis and Dosas. It can also be added in various curries along with other Garam Masala and Sabji Masala due to its health benefits.
I first dried the Curry Leaves by merely refrigerating it for few days. Then I dry roasted it along with flax seeds and other ingredients listed below and powdered it using a mixer grinder. After grinding, I cooled it to room temperature as it became slightly warm during grinding. Then, I stored it in an air tight container and consumed within a month.
While there are no specific recommendations for flax seed intake, 1-2 tablespoons a day is considered a healthy amount. Therefore, you may consume 1-2 tablespoon of this dry chutney powder in a day.
Benefits of Flax seeds :
(1) Flax seeds are loaded with nutrients. Just one tablespoon of it provides a good amount of protein, fibre and omega-3 fatty acids, in addition to being a rich source of some vitamins and minerals.
(2) Flax seeds are a rich source of the omega-3 fatty acid ALA. Plant-based ALA fatty acids are proven to have heart health benefits and are linked to a lower risk of stroke.
(3) Flax seeds contain a group of nutrients called lignin, which have powerful antioxidant and estrogen properties. They may help in preventing breast and prostate cancer, as well as other types of cancer.
(4) With so much fibre packed in each tiny seed, adding flax seeds to your diet promotes regular bowel movements and can improve your digestive health.
(5) The high fibre content of flax seeds can help lower cholesterol and may play an important role in improving heart health.
(6) Flax seeds have been proven to lower blood pressure and are especially helpful for those with high blood pressure.
(7) Flax seeds are a good source of plant-based protein and can be an alternative protein source for people who do not eat meat.
(8) Flax seeds may lower blood sugar due to their insoluble fibre content. They can be a beneficial addition to the diet of people with diabetes.
(9) Flax seeds are versatile can be easily added to your daily diet. There are a variety of recipes you can try.
(10) Ground flax seeds provide the greatest health benefits. If using flaxseed oil, remember to store it in a cool, dark place and use it when cooking at a lower temperature to retain its nutritional properties.
(11) Flax seeds contain soluble fibre, which may promote weight loss by reducing hunger and decreasing cravings.
INGREDIENTS :
(1) 175 grams of Flax seeds
(2) 15 grams of Dried Curry Leaves
(3) 75 grams of Dried and grated Coconut
(4) 2 tablespoons (equals 30 grams) of Split Bengal Gram (Chana Dal)
(5) 2 tablespoons (equals 30 grams) of Split Black Gram (Skinless) (Urad Dal)
(6) 1 tablespoon (equals 10 grams) of Black Sesame Seeds (Kala Til)
(7) Half tablespoon of Mustard Seeds (Rayee)
(8) 8-10 Byadgi Red Chillies
(9) 14 Garlic buds (Lehsun)
(10) 15 grams of Tamarind (Imli)
(11) Half teaspoon of Asafoetida (Hing)
(12) Salt as required
METHOD :
We will dry roast each ingredient seperately and while doing so, we continuously stir and fry so that they do not burn and get roasted evenly.
(1) In a dry kadhai / wok, dry roast 2 tablespoons of Chana Dal till it turns golden or changes colour. It took 4 minutes on a low flame.
After 4 minutes of roasting…
Once it changes colour slightly and is aromatic, transfer it to a bowl.
(2) Now dry roast 2 tablespoons of Urad dal in the same way till it changes slightly golden in colour. This would take roughly 4 minutes again.
After roasting for 4 minutes…..
Now, transfer the roasted Urad dal to the same bowl.
(3) After that, dry roast 175 grams of Flax seeds until they start spluttering. Once this happens, transfer them to the same bowl. This process takes about 4-5 minutes on a low flame.
After roasting for 4-5 minutes…..
Now, transfer the roasted flaxseeds to the same bowl.
(4) Now dry roast one tablespoon of Black Sesame Seeds. Once it starts spluttering, transfer it to that same bowl. This process takes about 2-3 mins on a low flame.
After roasting for 2-3 minutes….
Transfer the roasted Black Sesame Seeds into the same bowl.
(5) Now dry roast half tablespoon of Mustard Seeds. Once it splutters, transfer to the bowl. This process takes 1 minute.
After a minute of dry roasting….
Transfer the roasted Mustard seeds into the same bowl.
(6) Add 15 grams of Tamarind into the small kadhai. Dry roast it for 30 seconds.
Then add 75 grams of dried and grated coconut and dry roast it along with tamarind for 2-3 minutes on a low flame.
Also add half teaspoon of Hing / Asafoetida and roast the mixture for half a minute.
Once it loses all its moisture, transfer it to the same bowl.
(7) Now dry roast 8-10 Byadgi Red Chillies until they turn crunchy. This would take about one minute. Then transfer to the bowl.
After roasting for a minute…
Transfer the roasted Byadgi Red Chiilies into the same bowl.
(8) Put 14 buds or cloves of garlic in the kadhai and dry roast it. This step is completely optional. If you don’t prefer garlic, then skip this step. In that case, you would have to add salt as required to the dried and grated coconut while roasting. If you add garlic, then while roasting garlic, add little salt as shown in the video. Roast garlic until it turns golden yellow in colour and dries up (loses moisture in it). This would take 3-4 minutes.
Transfer the roasted garlic with salt to the bowl.
(9) Now dry roast 15 grams of dry Curry leaves on a low flame till it turns crunchy. I had some dry curry leaves, which I used. You may use fresh leaves also. This process takes about a minute.
After roasting for some time till it turned crunchy….
Press a few roasted leaves with fingers to check their crunchiness…
Transfer the roasted Curry leaves to the same bowl.
(10) Now that we have roasted all the ingredients and collected in a bowl. Simply mix them together with a fork or a spoon.
(11) Allow the roasted ingredients to cool down before grinding them.
(12) Once they have cooled down, transfer all of them into the jar of the mixer grinder and then cover the lid of the grinding jar.
(13) Grind them without adding any water to form a fine powder. You may grind in batches.
(14) Flax seeds & Curry Leaves Dry Chutney Powder is ready.
(15) After grinding the roasted ingredients into a fine powder, transfer the ground powder into a large bowl and break the lumps with the help of a fork.
(16) Our Flax seeds & Curry Leaves dry chutney powder is ready.
(17) Strictly store them in an air tight glass container to increase its shelf life.
Note: These ingredients yield 225 grams of Flaxseeds & Curry Leaves Dry Chutney Powder. These can be consumed within 1 month or at the most within 2 months to derive maximum health benefits.