From our kitchen
Roasted Flax Seed Podi
A South Indian-style dry chutney powder that turns a spoon of flax into the tastiest part of the meal. Mix with rice, ghee, idli or dosa.
⏱ 15 min🍽 1 jar (2 weeks)
Method
- 1
Dry-roast the flax seeds on low heat until they start to pop and smell nutty, about 4-5 minutes. Set aside to cool.
- 2
In the same pan, dry-roast sesame seeds, red chillies and curry leaves for 2 minutes.
- 3
Let everything cool completely — warm seeds turn pasty when ground.
- 4
Grind all ingredients with salt, hing and garlic into a coarse powder. Do not over-grind.
- 5
Store in an airtight jar. Stays fresh for 2 weeks.
Purie tip: Mix a spoon with hot rice and ghee, or sprinkle over curd rice, idli and dosa. Grinding flax is what unlocks its omega-3s — whole seeds mostly pass through undigested.
Made with
Purie Flax Seeds