Flax Seeds Curry Leaf Karam Podi

Ingredients:

2 tsps oil/ghee for roasting

1/2 cup flax seeds

1 cup packed curry leaves, washed and dried

1/2 cup bengal gram dal/senaga pappu

2 tbsps cup black gram dal/minappapu

1 tbsp coriander seeds/dhaniyalu/dhania

1 tsp cumin seeds/jeera/jeelakara

8-10 dried red chillies, tear into two and de-seed (adjust to suit your spice level)

8 garlic cloves OR 1/4 tsp asafoetida

salt to taste

Drizzle oil in a heavy bottomed vessel and roast the channa dal on low to medium heat for 3-4 mts. Add split gram dal, coriander seeds, cumin seeds and dry red chillis to the roasting channa dal and continue to roast till the dals release their flavor and turn golden. Remove and cool.

In the same vessel, add the flax seeds and roast on low flame till they give a crackling sound like sesame seeds. Remove and keep aside.

In the same vessel, drizzle little oil and add the curry leaves and roast on low flame till crisp. Remove and keep aside.

Place the cooled dals-spices mixture, curry leaves, flax seeds and salt in a blender and grind to make a coarse powder. Add the garlic towards the end and grind for a few seconds.

Store in an air tight container and place in refrigerator. Serve with tiffins like dosas and idlis with a generous helping of ghee or oil.