Tag Archives: Flax seed

♧ CURRY LEAVES POWDER WITH FLAX SEEDS | KARUVEPPILAI PODI ♧

Curry leaves; herbal, medicinal, nutritional and aromatic in fragrance!

Green foliage with myriads of vitamins, nestled in abundance!

Plentiful and pristine on a tree!

Gluten free, dairy free, cost free – rejoice – free, free, free!

Preparing Curry leaves powder; never ever a wasted exercise!

Curry leaves powder + a dollop of ghee | sesame oil + steamed hot rice;

An unbeatable combination, is a solemn piece of advice!

Curry leaves powder with Idlis | Uthappams | Dosas ;

Unputdownable, flavour galore!

Curry leaves powder as seasoning sprinkled on salads, breads, rotis;

An inviting delectable condiment, that now adorns the table decor!

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Curry Leaves powder | Karuveppilai podi

Prep time : 15 mins; Cooking time : 30 mins

Ingredients :

  • 1 1/2 cups of Curry leaves
  • 3 tbsps Flax Seeds
  • 3 tbsps Black Gram lentils | udad dal
  • 3 tbsps Bengal Gram lentils | channa dal
  • 9 – 12 Whole Red Chilies
  • 1/2 tsp mustard seeds | rai
  • 1/2 tbsp cummin seeds | jeera
  • 1 tbsp whole black peppercorns
  • 1 small marble sized lump of tamarind
  • 1/2 tsp Asafoetida powder | Hing
  • 1 inch piece of dry ginger | chukku or 3 tsp dry ginger powder
  • 1 1/2 tsp Jaggery
  • Rock Salt to taste
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Roasted ingredients for Curry leaf  powder

Method :

  1. Wash the curry leaves well, drain and dry completely in the sun for 3-4 hours or dry roast it on a pan | skillet or in an oven at 150 C for 10 – 15 mins.
  2. Dry roast in a bandli | pan | skillet, each ingredient separately, except jaggery and preferably do so, on low flame, till they are aromatic and light brown.
  3. Once cooled, dry grind all the ingredients in a blender till lightly coarse.
  4. Store in an air tight container.

Variation :

  1. Replace red chilies by same number of green chilies and garlic cloves. Roast both green chilies and garlic in about a tsp of sesame oil and continue to follow the above procedure. Please note on including these ingredients, one must store this powder in the refrigerator.
  2. Instead of 3 tbsps of bengal gram lentil | channa dal, 1 1/2 tbsps of Red gram lentil | Thuvar Dal and 1 1/2 tbsps of bengal gram lentil | Channa Dal can be added in the above recipe.

Note : 

Each ingredient needs to be dry roasted separately for best results.
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◇ FLAX SEED MOLAGA PODI ◇

Flax seeds are a rich source of antioxidants, excellent for the heart among its numerous health benefits.

Flax Seeds Molaga Podi is a creative and extremely tasty way of including them in our diet. Flax seed Molaga Podi, nicknamed ‘Gun powder’ as it is spicy enough, to blow you off. To counter the heat from the chilies, it is mixed with Sesame Oil and then had along with Idli, Dosa or Uthappam but with my dear Tanvi, it is diametrically opposite. For her Flax Seed Molaga Podi, she has Dosas, Idlis and Uthappams. It is always ” Maa, Can I please have some more Dosas for the extra podi that accidentally (emphasizing on ‘accidentally’, when in reality it is ‘deliberately’ ) fell onto my plate?”

Just as it’s health benefits, It can be used in numerous ways to make different dishes. It can be mixed with rice and sesame oil or ghee to prepare Mixed Podi Rice, can be sprinkled on dry vegetable curries to spice them up – an instant curry powder and tastes wonderful as a Salad Sprinkle.

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Dry roasted Sesame seeds and Flax seeds
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Dry roasted ingredients for Molaga Podi

Prep time : 10 mins; Cooking time : 15 mins

Ingredients :

  • Flax Seeds – 1/4 cup
  • Sesame Seeds – 2 tbsp
  • Black Gram Dal / Udad dal – 3/4 cup
  • Bengal Gram Dal / Channa Dal – 1/2 cup
  • Whole Red Chilies – 1 – 3/4 cup
  • Asafoetida powder / Hing – 1/4 tsp
  • Jaggery – 3 tsp
  • Rock Salt – to taste

Method :

1. Dry roast the ingredients in the following order, first the Sesame seeds till they start popping, then the flax seeds till they start popping, then the Udad dal till light brown, then the Channa dal till light brown, then the whole red chilies till brown and finally the hing till slightly brown.

2.  Once cooled, dry grind the spices in following order, first Sesame seeds, then add in the Flax seeds, then add in the rest of the ingredients till slightly coarse.

3. Store in an air tight container.

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Flax seed Molga Podi | Gun Powder

Cook’s Note : 

Each ingredient needs to be dry roasted separately for best results.

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