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.
𝗞𝗮𝗿𝘁𝗵𝗮 𝗠𝗮𝘀𝗮𝗹𝗮 literally translated as “dark masala”. The whole spices are dry roasted, a shade darker than you would normally roast the spices and then grind these spices into a fine powder. The longer dry roasting adds a smoky-earthy taste to the curry.