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Masala Dosa with Flax Seeds Curry Leaf Karam Podi
Considered one of nature’s finest well being meals which is a priceless supply of omega 3 and dietary fiber is flax seed. Identified for its nutritional benefits, which embrace reducing of ldl cholesterol, safety towards most cancers and regulating of blood stress, there’s a rising recognition of flax seeds among the many well being acutely aware. I attempt to incorporate flax seeds into my household’s weight loss program frequently and relish it in a South Indian type avatar, Podi. Makes for a tasty podi with idli, dosa, or with rice and a dollop of ghee.
Flax Seeds go by the title Avise Ginjalu or Aviselu in Telugu and Alsi in Hindi. They’re obtainable at Fab India shops and Nilgiris shops.
Flax Seeds Curry Leaves Karam Podi Recipe
Preparation: 20-Half-hour
Delicacies: Andhra
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Substances:
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/senaga pappu
2 tbsps cup black gram dal/minappapu
1 tbsp coriander seeds/dhaniyalu/dhania
1 tsp cumin seeds/jeera/jeelakara
8-10 dried purple chillies, tear into two and de-seed (modify to fit your spice degree)
8 garlic cloves OR 1/4 tsp asafoetida
salt to style
1 Drizzle oil in a heavy bottomed vessel and roast the channa dal on low to medium warmth for 3-4 mts. Add break up gram dal, coriander seeds, cumin seeds and dry purple chillis to the roasting channa dal and proceed to roast until the dals launch their taste and switch golden. Take away and funky.
2 In the identical vessel, add the flax seeds and roast on low flame until they offer a crackling sound like sesame seeds. Take away and hold apart.
3 In the identical vessel, drizzle little oil and add the curry leaves and roast on low flame until crisp. Take away and hold apart.
4 Place the cooled dals-spices combination, curry leaves, flax seeds and salt in a blender and grind to make a rough powder. Add the garlic in direction of the top and grind for a number of seconds.
5 Retailer in an air tight container and place in fridge. Serve with tiffins like dosas and idlis with a beneficiant serving to of ghee or oil.
Notice:
There are numerous variations to this podi. One variation, add a small gooseberry sized tamarind to the above components to get that tangy taste. Add the tamarind on the time of grinding the components. One other variation is to interchange garlic with rather less than 1/4 tsp asafoetida. At all times grind the components solely after they’re fully cool, in any other case they are going to a type a lump and you’ll not obtain the specified powder consistency if floor when nonetheless sizzling. At all times retailer in dry air tight bottles and use a dry spoon to take away the podi. Podis are finest consumed inside 3-4 weeks of preparation, as they don’t retain the freshness after a month or so. You too can refrigerate for an extended shelf life and freshness.
Flax Seed Karam Podi
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