Flax Seed Dry Chutney Powder Recipe

Agase Pudi is flaxseed chutney powder, a healthy way to consume flax seeds and enjoy the health benefit of Jawas seeds.

 Flax seeds are  rich in Omega 3 fatty acids and are useful in reducing blood cholesterol.now there are many more useful benefits that I have listed below.  Hello, and welcome to The Mad Scientist’s Kitchen, Reinventing the Foodie in you! Looking for delicious and easy no-fuss recipes thenjoin me on this rocking journey of good food. I urge you to subscribe to our newsletter so that you get all our posts. We will not spam you, promise and the subscribe link is below or on the sidebar too!

Contents:

• Flax seeds and me
• Why eat Flax seeds?
• Ingredients for making Agase Chutney Pudi
  • How to make Jawaschi Chutney
• Frequently asked questions
• Related Chutney Pudis/ Podis recipes
• Recipe Card
• Pin for later

Flax seeds and me

Flax seeds are a part of most Indian diet and it is known by different names Alsi in Hindi, Aviselu in Telugu, jawas in  Maharashtra and Gujarat, Ali Virai in Tamil, Agase or Agasi beeja in Kannada. 

 Flax seeds are these pretty teardrop shaped seeds that are smooth. As a kid we used to soak Javas in water for some time then mix our mehendi powder in it. Since the water was gel like the mehndi (we put with sticks back then) used to be finer.   

The next thing I knew was I was served bhakri (jowar roti)  Agase  Bellulli Chutney with oil or curds. I hated both and ate them grudgingly. But now I sneak the chutney in my dals, curries and no one is any wiser. 

This is an old post that I had published on 26th June 2013 I am updating with a newer format and pictures for SEO purposes.

Why eat Flax seeds?

This answer is for my daughters. Because they are healthy and good for you. Most importantly because

1. “Mamma says so”! (This puts paid to most arguments from them).
2. You wanted quick and easy recipes to make so add this chutney to the dal, rasam, sambhar in addition to the masala powders. The flavours are good and it is easy.
3. All the scientific reasons I have listed below (Akanksha this is for you) and yes you can make the chutney in your bachelorette pad.

Ingredients for making Agase Chutney Pudi:

Here are the ingredients you will need the measures are in the recipe card

• Flax seeds
• Garlic
• Red chilli powder
• Salt

Additional ingredients you can use:

• Bengal gram lentil
• Black gram lentil
• Roasted Peanuts
• Roasted sesame seeds
• Roasted coconut
• Tamarind
• jaggery
• Curry leaves

How to make Jawaschi Chutney:

• In a wok add the flaxseed and on low flame start roasting the seeds. Keep the flame low and stir continuously.
  • You can try using the oven if you prefer but the seeds are small and they pop so I prefer the wok.
• The seeds will pop, initially, it will be an occasional pop then later regularly. Once the popping stops switch off the flame. You will get a nice aroma of toasted seeds plus the seeds will have a crunch.
• Transfer to a plate and let them cool completely.
• Once the flaxseeds cool transfer to the mixer and grind the flaxseeds only.
• Once most of the seeds are ground add the garlic, red chilli powder and salt. Go easy on the salt and red chilli powder you can always add more later.
• Grind the mixture yet again. The whole mix will not be dry it will be a little oily.
• Transfer to a plate/bowl and check the salt and chilli powder and adjust. Remember you will not be eating it as chutney ( I know you) so add a little lesser salt and chilli powder. Your other masala will have them too.
• To store transfer to an airtight container, use a dry spoon to get the chutney out.
• You can add about 2 teaspoons full to your sabzi or dal. Add to curds with your favourite akki rotti.

Frequently asked questions:

• Why eat Flax seeds?

  

  Today worldwide there is an awareness for healthy foods and Jawas is considered one of them.  The synopsis of what I have read on here.
  1. Flax Seeds are nutrient-rich and just 1 tablespoon of ground flaxseeds (7 grams) gives you just 37 calories plus omega-3 fatty acids, fibre, protein, lignans, some vitamins and minerals.
  2. Flax seeds are a good source of protein Omega-3 Fats is an alpha-linolenic acid (ALA) for a vegetarian or a vegan who does not eat fish. ALA is one of the two essential fatty acids that your food should provide as your body does not produce them.  ALA in flax seeds prevents cholesterol from being deposited and improves heart health.
  3. Ligans may help reduce cancer risk and flax seeds are a good source.
  4. Flax seeds are rich in soluble and insoluble fibre. Soluble fibre helps slow down digestion and regulate blood sugar and lower cholesterol.
  5. People suffering from high blood pressure benefit as flax seeds have the natural ability to lower blood pressure.
  6. Is it a small wonder then that flax seeds can keep hunger at bay and aid weight control?

• Can I eat flax seeds everyday?

  

  If you are eating 1 or 2 tablespoons every day it is fine but then there are no specific recommendations.  However, as always I will say moderation is the key.  Too much may mean visits to the loo too often.

• How should I eat flax seeds?

  

  1. Flax seeds are best consumed roasted, never raw or unripe as they can be toxic.  You can toast them or bake them to destroy those toxins.
  2. To get the nutritive benefits of flaxseeds grind them as your body cannot digest the whole seed.

• How do I include Flax seeds in my diet?

  

  For how to consume one way is
  1. this awesome chutney powder mix with yoghurt or oil and enjoy with your roti or rice as a side dish.
  2. Or you can add the ground powder to your dals and curries. I add this chutney many times.
  3. Add the roasted and ground powder to sandwiches, mayo, mustard, especially in muffins, cakes, bread baking.
  4. Ground flaxseed is an egg replacer 1 egg can be replaced with 1tablespoon of flaxseed powder and 3 tablespoon of warm water.

Related Chutney Pudis/ Podis recipes:

Recipe Card:

Disclaimer: Please note these are approximate nutrition figures. You are requested to confirm with a qualified Dietitian.

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