Name: Flax Seeds And Curry Leaves Powder
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 4 tbsp flax seeds (alsi); 2 tbsp split black lentil (urad dal); 2 tbsp split bengal gram (channa dal); 4 dry red byadgi chillis (or any chilli with less heat); 1 tsp cumin seeds; 2/3 cup curry leaves (washed and dried under the fan to remove surface moisture); Salt

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Recipes

A simple recipe that ensures the intake of about one teaspoon of flax seed goodness per day. Plus it is fortified with the medicinal properties of curry leaves and has a taste that leaves one asking for more. Have it with idli/dosa or even piping hot white rice and some ghee. This powder is the best way to include flax seeds in one's diet. While adding it to buttermilk, rotis and curries are other options, I personally swear by this powder as it is easier to judge the quantity being consumed. Two teaspoons of this powder contains the goodness of 1 teaspoon of flax seeds. Highly recommended for all the ladies

Prep Time 5

Cook Time 10

Total Time 15

Served AsBreakfast, Lunch

CuisineAndhra

Servings

Ingredients

▢ 4 tbsp flax seeds alsi
▢ 2 tbsp split black lentil urad dal
▢ 2 tbsp split bengal gram channa dal
▢ 4 dry red byadgi chillis or any chilli with less heat
▢ 1 tsp cumin seeds
▢ 2/3 cup curry leaves washed and dried under the fan to remove surface moisture
▢ Salt

Instructions

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Heat a cast iron pan.
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Add the red chillis and the cumin seeds. Keep flame on medium high.
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Once the cumin starts to pop, add the lentils. Roast till they give off a fragrance and show a bit of browning.
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Next add the flax seeds. Once they start popping, Let them pop for 1-2 mins.
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Finally, add the curry leaves . Lower the flame and roast till they wilt and turn crisp.
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Remove pan from flame and let it cool down completely.
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Transfer to a grinder jar, add the salt and buzz it for less than a minute. The texture will be lightly grainy.
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Store in airtight container (refrigeration is not required). Consume about a teaspoon and a half every day
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Consume about a teaspoon and a half every day along with idli/dosa/upma or even hot white rice.