Flaxseed Podi

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Prep Time5

Cook Time10

Course: Breakfast, Masala Mix, Spice mix

Cuisine: South Indian Cuisine

Keyword: flaxseed, flaxseed podi, idli podi, podi, podi recipe

Servings: jar

Calories: 1814kcal

Author: Anjana Chaturvedi

In a heavy bottom pan add 1 tsp oil and both the lentils and roast on low heat till they become golden in color, take out in a plate.
In the same pan add the flaxseeds and roast on low heat till they start crackling , take out in the same plate.
Now add sesame seeds, cumin, coriander seeds in the pan and dry roast till sesame start to pop, take out in the plate.
Now add the broken pieces of red chilies in the pan with few drops of oil and roast till it turn slight dark in colour, now switch off the heat and add the tamarind piece and asafoetida in the hot pan.after 2 minutes take out in the plate .
Now add few drops of oil in the pan and add curry leaves and moringa leaves and roast on low heat till they turn dry and crisp, take out in the plate.
Let all the ingredients cool down completely.
In the mixer jar add all the roasted ingredients, salt and jaggery and grind to make a coarse powder.
Store in a airtight jar and keep refrigerated to retain its freshness. you can also store at room temperature if it is made in small quantity.
Start using around 1-2 tbsp daily with your meal.
Enjoy with idli, dosa, rice , curd or any thing you want with.

Note-

Flax seeds tend to oxidize very soon at room temperature so keep a small bottle at room temperature and store rest of it in the refrigerator to retain the freshness.
Can adjust the quantity of red chilies as per your taste preference, can add bydegi and Kashmiri chili both for a nice color Or add whatever is available at home.
Don't over roast the ingredients else it may taste bitter.
can adjust the quantity of jaggery and tamarind as per your taste preference.