For us Andhraites no meal is complete without lavishly dipping our idli, dosa, vada, upttapam or even rice in spice powder (podi) mixed with hot ghee. We have half set of sweet teeth and half set of spicy. We just adore our spicy food and you can find 2-3 different varieties of spice powders always readily available in any house. Though spice powders are easily available in any grocery store these days, in most of the houses in Andhra these are freshly made till day.
Few simple ingredients are required to make any spicy and aromatic podi. I have blogged many different varieties of podis which I make regularly to go with breakfast recipes and with rice. I really love to play with ingredients while making podis. Last week when I was making Endu Kobbari Karam, which is my family favourite, I thought of adding flax seeds to it. I have never tried flax seeds before.
I don’t know why but it never occurred to me to try flax seeds before. I am glad that I bought a packet this time and made podi with this nutrition rich seeds. Flax seeds are loaded with many nutrients, enriched by fibre and lowers bad cholesterol. This wonder seeds have been in used in many different ways and mostly these are powdered and added to smoothies, granolas and salads. Flax seed oil is also much popular these days….
Though I have bought these flax seeds to add in smoothies and parfaits, I ended up making flax seed-dry coconut karam podi…which we are relishing heartily these days. When shiny, earthy and nutty flavoured flax seeds roasted and ground with aromatic dry coconut and spices….a flavoursome of flax seeds-dry coconut karam podi is born. Do try this soon….This spicy, nutty and aromatic podi will surely entertain your taste buds.
Flax Seed-Dry Coconut Karam Podi
- 50 gms. Flax seeds
- 50 gms. dry Coconut (half of dry coconut)
- 3 tbsp. Urad dal
- 12-15 dry Red chillies, remove the stalk
- 1 tbsp. Cumin seeds/Jeera
- 1 tbsp. Coriander seeds
- 6 cloves Garlic, peeled
- Small piece of Tamarind, washed and dried
- 15 fresh Curry Leaves, washed and dried
- Salt, as per taste
- 2 tbsp. Oil
- Wipe the dry coconut with a clean dry cloth and cut it into thin slices. Spread on a plate and leave to dry for 20-30 minutes.
- In the meantime, dry roast flax seeds on low flame until they start to crackle like sesame seeds. Remove on to a plate and leave it cool.
- In the same pan, dry roast cumin seeds, coriander seeds until they start to change color. Remove and set aside.
- Add 1 tbsp. of oil and fry urad dal until nice golden. Remove onto a plate and in the same pan fry curry leaves until crisp. Set aside.
- If needed add 1 tbsp. of oil and fry dry red chillies until they start to change color. Remove and leave to cool.
- In a mixer jar add coconut slices and pulse until coarse, now add roasted cumin seeds, coriander seeds, urad dal and fried dry red chillies. Pulse for another 30 seconds.
- Now add flax seeds and pulse for another 20 seconds. Lastly add tamarind, garlic, salt and fried curry leaves. Grind to make coarse powder.
- Upon cooling completely, store in a clean and dry air tight container. Always use clean and dry spoon to serve this spice powder.
- Serve this flax seeds-dry coconut podi with any south Indian breakfasts or plain rice with a dollop of hot ghee.
- Add love to make this podi taste ‘Yummy’.
I just can’t have enough of this podi…You can see in the picture I have sprinkled this podi over my onion uttappams, and they tasted heavenly…..try this podi today….