Ingredients and method to make Flax chutney powder
1/2 cup flax seed meal (also known as Alsi ) (see notes)
1/4 cup raw unsalted peanuts
1/4 cup unsalted split roasted chick pea (dalia/ pottu kadalai)
1/2 inch tamarind
1/2 tsp brown sugar
20 curry leaves
15 dry red chillies
1/4 brown sesame seeds
1 1/4 tsp salt (or according to taste)
Dry roast flax seed meal, raw peanuts, curry leaves, dry red chillies and brown sesame seeds SEPARATELY and keep aside to cool.
Flax meal needs to be roasted until aroma arises from it, peanuts until they change color and lose rawness, curry leaves until they become dry and crisp.
Powder all the ingredients along with the tamarind, brown sugar, and roasted chick pea until mostly fine.
Add salt to taste and give it another turn in the spice grinder.
Store this in an airtight container and use as required
This powder will stay for about a month or maybe more without any refrigeration.
Notes
Flax seed is known as Alsi in India. Flax seed meal is just powdered flax seeds, so if you have the seed you can powder it in your spice grinder.
Instead of raw unsalted peanuts you can use unsalted roasted peanuts too, if you use roasted peanuts you can skip roasting the peanuts step.
You can grind this powder to a very fine texture too if you like, I make it reasonably fine and allow a little coarseness because I like to taste the bite of some of the ingredients and it also gives me a more molaga podi like texture this way
