Authentic South Indian Flaxseed Chutney Powder Recipe – Urad Dal & Tamarind

Last Updated on 2 months by Neha Deshmukh

Authentic South Indian Flaxseed Chutney Powder Recipe – Urad Dal & Tamarind

Introduction

Oh, chutney powder! It’s one of those things that just makes a South Indian meal complete, doesn’t it? I remember my grandmother always having a big jar of this on hand, and it instantly elevates everything from idli and dosa to even a simple bowl of rice. This flaxseed chutney powder (also known as milagai podi in some regions) is a family favorite, and I’m so excited to share my version with you. It’s surprisingly easy to make, and the aroma while it’s roasting is just heavenly!

Why You’ll Love This Recipe

This isn’t just any chutney powder. The addition of flaxseeds gives it a lovely nutty flavor and a boost of healthy fats. It’s incredibly versatile, keeps for ages, and is a fantastic way to add a burst of South Indian flavor to your everyday meals. Plus, making your own means you control the spice level and ingredients – no hidden nasties!

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 4 tsp oil
• 1 cup flaxseeds
• ½ cup urad dal (split black lentils)
• ½ cup chana dal (split chickpeas)
• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 2 tbsp sesame seeds
• 8 cloves garlic
• Small ball sized tamarind
• 15 dried red chillies (adjust to your spice preference!)
• 2 tbsp curry leaves
• 2 tbsp dry coconut, grated
• Pinch of hing (asafoetida)
• Small piece of jaggery (about 1 inch)
• 1 tbsp salt (or to taste)

Ingredient Notes

Let’s talk ingredients! A few little tips I’ve picked up over the years:

• Flaxseeds: These little seeds are nutritional powerhouses!
• Urad Dal & Chana Dal: These lentils form the base of many South Indian dishes. You can find them at any Indian grocery store. I prefer using the split, skinless varieties for a smoother texture.
• The Role of Tamarind in South Indian Cuisine: Tamarind adds that signature tangy flavor that’s so characteristic of South Indian food. A small amount goes a long way!
• Spice Blend: The combination of coriander, cumin, and red chillies is classic. Don’t be afraid to experiment with the number of chillies to get your perfect heat level.
• Oil Selection: Traditionally, groundnut oil is used, but you can use any neutral-flavored oil like sunflower or vegetable oil. I sometimes use a little coconut oil for a subtle coconut aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 2 tsp of oil in a pan over low heat. Add the flaxseeds, urad dal, and chana dal. Roast them, stirring frequently, until the dals turn golden brown and the flaxseeds start to splutter. This usually takes about 5-7 minutes. Transfer everything to a plate and set aside to cool.
2. In the same pan, add another 2 tsp of oil. Now, add the coriander seeds, cumin seeds, sesame seeds, and garlic cloves. Roast until they become fragrant – you’ll smell it! This should take around 2-3 minutes.
3. Add the tamarind, dried red chillies, curry leaves, and dry coconut to the pan. Sauté for another 2-3 minutes, until the chillies are slightly crisp. Be careful not to burn them! Transfer this mixture to the same plate as the dals and flaxseeds. Let everything cool completely.
4. Once cooled, grind all the roasted ingredients together with the hing, jaggery, and salt into a coarse powder. I prefer using a spice grinder or a dry grinder for this. Don’t over-grind – we want a slightly textured powder, not a paste!
5. Finally, store your freshly made chutney powder in an airtight container. And that’s it!

Expert Tips

A few things I’ve learned along the way to help you make the best chutney powder:

• Achieving the Perfect Coarse Texture: Pulse the grinder instead of running it continuously. This helps maintain the coarse texture.
• Roasting Techniques for Maximum Flavor: Low and slow is the key! Roasting on low heat allows the flavors to develop fully without burning the spices.
• Balancing Sweet, Sour, and Spicy Notes: Adjust the amount of jaggery, tamarind, and red chillies to suit your taste.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: Yes, this recipe is gluten-free.
• Spice Level Adjustment: For mild, use 5-8 chillies. For medium, use 10-12. For hot, go all the way with 15 or more!
• Festival Adaptations: This chutney powder is often made during festivals like Pongal and Onam.
• Regional Variations: In Karnataka, they sometimes add a bit of fenugreek seed. In Tamil Nadu, you might find it with a touch of turmeric. Kerala versions often include a bit more coconut.

Serving Suggestions

This chutney powder is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With hot idli and dosa – a classic pairing!
• Sprinkled over rice with a dollop of ghee.
• Mixed with yogurt for a quick and flavorful dip.
• As a seasoning for upma or poha.

Storage Instructions

Store the chutney powder in an airtight container in a cool, dry place. It will stay fresh for up to 6 months, or even longer!

FAQs

Let’s answer some common questions:

• What is the shelf life of this chutney powder? Properly stored, it can last for 6 months to a year.
• Can I use a different type of oil for roasting? Yes, any neutral-flavored oil will work.
• How can I adjust the tanginess of the chutney powder? Add more or less tamarind. You can also add a squeeze of lemon juice after grinding.
• What is the best way to grind the ingredients for a coarse texture? Use a spice grinder and pulse it instead of running it continuously.
• Can I add other spices like fenugreek seeds or mustard seeds? Absolutely! Feel free to experiment with your favorite spices. A teaspoon of fenugreek seeds or mustard seeds can add a lovely depth of flavor.