Agase chutney pudi recipe | How to make flax seeds chutney powder | Agashi chutney pudi
By Latha on February 17th, 2017
Agase chutney pudi or flax seeds chutney powder recipe explained with step by step pictures and video. Agase chutney pudi or flax seeds chutney powder is very tasty and healthy recipe. Agase chutney pudi is prepared using red chili, gram dal, urad dal, dry coconut, curry leaves, tamarind and asafoetida. All the ingredients are roasted and grind into fine powder to get tasty agase chutney pudi or flax seeds chutney powder.
If you are looking for more chutney powder recipes then do check my plain chutney powder, shenga hindi (peanut chutney powder - north Karnataka style), karibevu chutney pudi (curry leaves chutney powder) and Flax seeds - Garlic 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 and puliyogare powder recipes. Now let us get on to the agase chutney pudi or flax seeds chutney powder recipe.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 minutes
Cooking time: 15 min
Serves: 1 cup
Ingredients: (measuring cup used = 240ml)
- 1 cup flax seeds or agase beeja
- 10 - 15 red chilies (adjust as per your taste)
- 1/2 cup gram dal or chana dal
- 1/2 cup urad dal
- 1/2 cup dry coconut or desiccated coconut
- 1/4 cup curry leaves
- 1/2 tsp asafoetida
- 1 small lemon sized tamarind (I used vate huli powder)
- Salt as per your taste
- Sugar as per your taste (optional)
- 2 tsp cooking oil
Instructions for making agase or flax seeds chutney powder:
- Take a frying pan and heat it. Add in flax seeds and dry roast them for few minutes under medium flame. Slight roasting is enough. Once done, take them out and keep it aside.
- Next to the same pan, add in gram dal or chana dal. Dry roast until slightly brown under medium flame. Once they are done take them out and set it aside.
- Followed by add in urad dal. Dry roast until slightly brown under medium flame. Once they are done take them out and set it aside.
- After that add in 2 tsp cooking oil and fry the red chilies. Fry until they are puffed up.
- Add in dry or dessicated coconut and curry leaves. Fry until curry leaves are crisp.
- Add in asafoetida and tamarind pieces (Please note, I have used vate huli powder), salt and sugar (optional). 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.
Dear Reader,
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