Flax Seed Chutney Podi

This spicy podi comes from Sapana's blog and this was one more recipe I bookmarked from last month's mega marathon. I tried it as it was a different kind podi than the chutney podi version I am used to and was based on flax seeds. It is a good one for those who prefer strongly flavored podis and my husband enjoyed this flax seed based podi very much with his breakfast dishes.

Ingredients:
1/4 cup flax seeds
1/4 cup peanuts
1/4 cup skinned black gram / urad dal
1/4 cup roasted split chick peas / dalia dal
1/4 cup grated, dried coconut
6 to 8 dried red chillies
1 tablespoon tamarind
1.5 tsp. cumin seeds
Salt to taste
2 tsp. oil
2 pinches of asafoetida
Method:
* Dry toast flax seeds and peanuts individually and keep them aside. 
* Next add skinned black gram, roasted split chickpeas, coconut, chillies, cumin seeds and tamarind to the saute pan and toast them until the black gram starts turning brownish. Transfer them to a wide plate and let them cool.
* Add all the toasted ingredients to a mixer / grinder and grind them fine.
* Heat oil in  small pan and add asafoetida and turn off the stove. Add this to the ground powder above and mix well.
* It can be served along with dosas / idlis / upma or even with some plain rice and ghee.

This goes to Blogging marathon #69, under the theme 'Bookmarked Recipes'. Check here to find out what the other marathoners are cooking as part of the BM.

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