Flaxseed Podi

Flaxseed Podi a version of the quintessential South Indian spice blend known as Idly Podi or Thosai Podi.  The addition of flaxseeds to the usual ingredients, lends a nutty undertone and imparts numerous health benefits, including omega-3 fatty acids and fibre content.

Served alongside thosai and idly, Flaxseed Podi achieves culinary perfection when mixed with gingelly oil, enhancing its rich taste and elevating the overall dining experience. The unique texture of this Podi adds a delightful crunch to every bite and can be used as a sprinkle for a variety of snacks. Its adaptability and robust flavours make Flaxseed Podi a cherished must-have multi-purpose ingredient in my kitchen.

120 g golden or brown flaxseeds

100 g whole white gram

50 g Bengal gram

50 g white sesame seeds

30g – 40 g dried chillies

15 g salt

10 g small Indian garlic cloves

10 g seedless tamarind pulp (optional)

10 g asafoetida

3 sprigs curry leaves (optional)

METHOD

1. Heat a pan on low flame and dry roast flaxseeds until they start popping. Transfer the roasted flaxseeds to a bowl.
2. In the same pan, dry roast white gram and Bengal gram until they become aromatic and turn either golden brown or dark brown, ensuring they do not get burnt. Add them to the bowl with the flaxseeds.
3. Dry roast sesame seeds until they take on a slightly darker shade. Transfer them to the same bowl.
4. Over low heat, dry roast dried chillies and curry leaves (if using) until the chillies develop darkened patches. Add this to the bowl containing the other roasted ingredients.
5. Allow all the roasted ingredients in the bowl to cool thoroughly. Then, along with the remaining ingredients, grind them into a coarse or fine powder according to your preference.
6. Let the mixture sit for about 20 minutes before storing it in an airtight container.
7. Serve the spice blend with thosai and idly or use it as a sprinkle for various other snacks.

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