Flax Seed Curry Leaves Spice Powder

I m not a big fan of spice powders. Strange for that statement to come from a person who s a south indian at her very core. We southies eat a variety of these spiced powders. Called as podi, no south indian household is complete without a generous stock of this stashed away in the pantry. Why i m not a fan is something i m yet to discover.But then after making this powder, i ve changed my mind. I m in love with the concept of eating dosas with spice powders mixed with copious amounts of sesame oil.Or better yet. Mix a heaped tablespoon of this along with some ghee, hot steamed rice and some salt and gorge on this for breakfast.

 I m salivating now. And the brownie point is that this s so healthy!Flax and curry leaf! Can you beat the duo? No.On second thought, there are two brownie points. The other being this s such a breeze to make in the kitchen. So get your blenders ready. We are all set to go!

Prep Time: Under 20 mins
Cook Time: Under 20 mins
Makes about 200 g

What You Need?

Flax seeds ½ cup
Curry leaves fresh ones preferably 1 cup packed
Bengal gram or kadala paruppu or channa dal ½ cup
Urad dal or black gram or ulundhu paruppu 2 tbsp
Coriander seeds 1 tbsp
Cumin seeds 1 tsp
Sesame seeds 2 tsp
Dry red chilies 15
Hing ½ tsp
Salt to taste
Oil 1.5 tbsp

How To Make It?

In a kadai, dry roast the curry leaves until aromatic. Takes about 3 to 4 mins. The leaves must not have any moisture left.
Then in the same kadai, heat 1 tablespoon oil.
Now, add the channa dal and urad dal and roast till they turn a light brown.
Transfer to a bowl and set aside.
In the same kadai, add the coriander seeds, hing,cumin seeds and the flax seeds and roast till aromatic.
Now, finally, add the dry red chilies and saute for 2 mins.
Let all this cool down completely.
Once cool, add salt and grind to a coarse mixture or a fine powder.That option s purely yours.

Store in an airtight container and relish your idlies, dosas or rice with this delicious yet healthy spice mix.