Flax seed chutney pudi Recipe

Cooking Directions

• STEP 1.Dry roast flax seeds in a pan until they turn golden brown and release a nutty aroma.
• STEP 2.In the same pan, dry roast dried red chilies, urad dal, chana dal, and sesame seeds until they become slightly browned.
• STEP 3.Allow the roasted ingredients to cool and then grind them along with salt, tamarind, and jaggery to a coarse powder.
• STEP 4.Store the flax seed chutney pudi in an airtight container and serve it with dosa, idli, or rice.

Cooking Tips

• Make sure to roast the flax seeds and other ingredients on low heat to prevent burning.
• You can adjust the spiciness of the chutney pudi by adding more or fewer red chilies.
• For a variation, you can add roasted peanuts or coconut to the chutney pudi for extra flavor and texture.

Storage and Serving

• Store the flax seed chutney pudi in an airtight container at room temperature for up to 2 weeks.
• Serve the chutney pudi as a side dish with dosa, idli, or rice.
• You can also use it as a spread on sandwiches or mix it with yogurt for a flavorful dip.