A Few Good Things

"Traveling – it leaves you speechless, then turns you into a storyteller." – Ibn Battuta

A Few Good Things

Flax Seed Curry Powder – Tasty Healthy Recipe

I am on a health trip these days ( Look out for my next Blog on Staying fit post 40 – Coming soon). My Nutritionist advised me to take a few spoons of soaked Flax seeds every day. Thats when I did a little bit of research on Flax Seeds.

This tiny grain packs a lot of power. (Technically its not a grain). It has vitamins & minerals similar to most grains – but the amount of Fiber, antioxidants & Omega 3 fatty acids makes it a super grain. One last point – flax seed is very low in Carbohydrates making it ideal for people who want to lose weight. Its also very affordable and easily available.

The best way to eat it is by grinding it.

Eating flax seeds whole offers no nutritional benefit. Whole flax seeds are very difficult to digest and will pass through your system whole. Flax seeds in whole form can aggravate digestive problems, such as irritable bowel syndrome and diverticulitis. The best way to eat it is by grinding it. 

Flax seed fields ( Looks like the kurunji flowers of Nilgiris) 

Our initial attempt was to grind it and mix it with Roti dough. Given the protein powder that we already add (thanks to an Amway relative) , addition of this new ingredient really messed up with the taste. The roti no longer tasted soft & fluffy and became a medicinal roti.

This is when the Palghat Iyer genes in us woke up (actually not in me but my wife) and we started exploring how to make an alternate tasty dish. After much discussion she set about experimenting a tasty , spicy , dry powder that can be eaten with rice – with Flax Seed as the main ingredient. The IP for this belongs to us – so if any day you find MTR selling Flax seed Curry Powders remember where it originated from !

Flax Seeds Curry Leaves Podi Recipe

Preparation: 20-30 minutes

Ingredients:

2 tsps oil/ghee for roasting

1/2 cup flax seeds

1 cup packed curry leaves, washed and dried

1/2 cup bengal gram dal

2 tbsps cup black gram dal

1 tbsp coriander seeds

1 tsp cumin seeds/jeera

8-10 dried red chillies, tear into two and de-seed

8 garlic cloves OR 1/4 tsp asafoetida

Salt to taste

Step 1 :  Drizzle oil in a heavy bottomed vessel and roast the channa dal on low to heat for 3-4 mts. Add split gram dal, coriander seeds, cumin seeds and dry red chillis to the roasting channa dal. Continue to roast till the dals turn  golden. Remove and cool.

Step 2: In the same vessel, add the flax seeds and roast on low flame till they give a crackling sound like sesame seeds. Remove and keep aside.

Step 3: In the same vessel, drizzle little oil and add the curry leaves and roast on low flame till crisp. Remove and keep aside.

Step 4:  Place the cooled dals-spices mixture, curry leaves, flax seeds and salt in a blender and grind to make a coarse powder. Add the garlic towards the end and grind for a few seconds

Step 5:  Store in an air tight container and place in refrigerator.

Freshly made hot Flax Seed Podi 

How best to eat this 

Mix this with hot rice. Add a large spoon of melted Ghee or Til Oil and mix it evenly. Eat with any side dish or curry. Best eaten on a silver plate. Start your lunch or dinner with this every day like a starter. Its also convenient to carry when you are travelling.

You must try this – and dear friends with Diwali round the corner and the health fever still continuing don’t be surprised if we swap the traditional Diwali sweets of Laddu & Mysorepak this year with a nice attractive pack of our very own Flax Seed  Curry Mix.

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13 Comments

  1. manisha

    nice recipe…will try..

  2. pushpa raghavan

    Good one Anand! Thanks to Krishna and yourself.
    Great to add on to our existing podis, karuvepala podi, kalathu podi….

  3. Mythily Ramesh

    Nice and creative Vak. Credit of course to your wife. Here are my two bits to what you have said – Two things you must watch out for – Flax seeds as you said does not have any benefit eaten whole – however when you grind it the efficacy lessens with time, it is best had freshly ground, I used to add it to my morning oats, second if you have flax seeds like any fibre you must have an extra glass of water.

  4. vijaya

    Sounds good with the ingredients..will barge in to try n eat..:-)
    Diwali offer sounds interesting though..

  5. Himanshu

    Another easiest way to have flex seeds daily as Mukhavas after every meal .
    e.g. ” Roast flex seeds and mix it with Saunf + Til and whatever else you like to have in mukhavas and eat as Mukhavas after every meal.”
    Taste good and one time preparation.

  6. Sanjeev

    Thanks, shall defiantly try this !

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