Flaxseed Podi Powder
Servings 0
Ingredients
- 1/4 cup flaxseed powder
- 4 tbsp urad dal
- 4 tbsp chana dal
- 2 tbsp coriander seeds
- 1 tbsp peppercorns
- 1 tsp salt
- 2 dry red chillies
- 2 tbsp tamarind
- 1/2 tsp hing
Instructions
- Heat a thick-bottomed pan on low to medium flame. Add peppercorns,flaxseeds, urad dal, chana dal, coriander seeds and salt. Dry roast them slowly while stirring continuously. Roasting on low flame helps the ingredients cook evenly and release their natural aroma without burning.
- Continue roasting until everything feels crisp and roasted, the dals turn golden and aromatic, the flaxseeds begin to crackle slightly, the coriander seeds release a warm fragrance.
- Once the ingredients are nicely roasted, add dry red chillies, tamarind. Roast again for another 1–2 minutes. The chillies become fragrant while the tamarind slightly dries out, making it easier to grind. Turn off the heat and allow the mixture to cool completely.
- Transfer the roasted ingredients to a mixer jar. Add hing, Blend into a fine powder. You can keep it slightly coarse if you prefer a traditional podi texture. Let the powder cool completely before storing.
- Store the podi powder in a clean, dry, airtight container.It stays fresh for about 2 weeks at room temperature and up to 1 month in the refrigerator. Always use a dry spoon to maintain freshness.