Flax seeds chutney powder recipe | Agase chutney pudi | How to make flax seeds garlic chutney powder
By Latha on April 18th, 2017
Flax seeds chutney powder or agase chutney pudi recipe explained with step by step pictures. Flax seeds chutney powder is very tasty and healthy recipe. This flax seeds or agase chutney powder is prepared using flax seeds, red chili, dry coconut, curry leaves, garlic, tamarind and salt. All the ingredients are roasted and grind into fine powder to get tasty agase chutney pudi or flax seeds chutney powder.
This is a north Karnataka style flax seeds chutney powder. Garlic is used in this chutney powder recipe. If you are looking for no-garlic chutney powder then check my agase or flax seeds chutney powder post.
If you are looking for more chutney powder recipes then do check my plain chutney powder, shenga hindi (peanut chutney powder - north Karnataka style) and karibevu chutney pudi (curry leaves chutney powder) recipes.
Preparing home made chuteny pudi or powder is very easy and is a life saver too!! Flax seeds are very healthy. Flax seeds are the richest sources of plant-based omega-3 fatty acids. They are rich in fibre, good for skin and hair, helps in weight loss, helps in reducing the cholesterol level etc.,
I prefer home made masala powders and I have already posted udupi rasam powder, bisi bele bath powder, Mysore rasam powder, sambar powder, vangi bath powder, agase or flax seeds chutney powder and puliyogare powder recipes. Do check them as well.
Preparation time: 10 minutes
Cooking time: 15 min
Serves: 1 cup
Ingredients: (measuring cup used = 240ml)
- 1 cup flax seeds or agase beeja
- 15 - 20 red chilies (adjust as per your spice level)
- 1/2 cup dry coconut or dessicated coconut
- 1/4 cup curry leaves
- 1 whole garlic
- 1 small lemon sized tamarind (I used vate huli powder)
- 2 tsp cooking oil
Instructions for making flax seeds and garlic chutney powder:
- Take a frying pan and heat it. Add in flax seeds and dry roast under medium flame. Roast until they starts spluttering. Once done, take them out and keep it aside.
- After that add in 2 tsp cooking oil and fry the red chilies. Fry until they are puffed up. Once done, take them out and keep it aside.
- Next to the same pan add in peeled and chopped garlic and fry until slight color change. Please note, peeling garlic is optional. If you are not peeling them, crush the garlic and then fry.
- Add in curry leaves. Fry until curry leaves are crisp.
- Add in dessicated or dry coconut. Fry for a minute.
- Add in salt and tamarind pieces (Please note, I have used vate huli powder). Give a quick mix.
- Immediately add in all other previously fried ingredients. Give a quick mix and switch off the stove.
- Once they are cool, transfer them into a mixie jar. Grind until fine powder. Store it in a air tight container.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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