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.