This fully Ital Omega 3 rich flax seed podi is the right combination of spicy, sour, salty, sweet and healthy, bringing life to any meal.
🙅♂️ Get Out Of My Way Chutney & Pickle
Podis deserve a little more international love, but they are still something I rarely see in South Indian restaurants outside of India. Pickles and chutneys certainly get the most attention, and I love them too, don't get wrong.
In my opinion, podis are much more delicious and versatile than chutneys and pickles, and they are my favorite condiment without a doubt. When I am visiting loved ones in the USA, I always make sure to bring a small jar to bring pizazz to any bland vegan meal they may try and serve me.
This particular podi is perhaps my favorite because it's uber healthy and and tasty, they perfect combination. It's also got a bit of sour, a bit of spice, a bit of salty, and those earthy notes from everything being roasted before grinding.
🧄 Flax Seed Podi Ingredients 🌶️
- flax seeds - ½ cup
- toor dal - 2 tbsp
- dried chilies - 5x
- cumin seeds - 1 tsp
- tamarind pulp - 1x small ball
- sea salt - to taste
👨🍳 Perfect Podi Preparation 🔥
STEP 1
Heat a wok or kadhai on a low-medium flame and dry-roast the flax seeds while stirring occasionally. Continue this until the flax seeds have browned a bit and are fragrant.
Remove the flax seeds from the wok and set aside to cool on a tray or plate.
STEP 2
Now add the toor dal and dried chilies, lower the flame a bit and dry-roast the toor dal along with the chilies while stirring occasionally. The chilies may finish roasting before the dal, and if so remove them to cool and continue roasting the dal until browned and fragrant.
Remove the chilies and dal from the wok and set aside to cool.
STEP 3
Add the cumin seeds and dry-roast while stirring occasionally until the cumin seeds are browned and fragrant. Remove seeds from the wok and set aside to cool.
STEP 4
Bring the flame back to low-medium and add a teaspoon of oil, bring to heat and add the small ball of tamarind to the wok. Keep the ball rolling around to prevent sticking while it browns and caramelizes.
Once the tamarind is browned and caramelized, remove it from the work and set aside to cool. Turn off the stove and go investigate why your kids have been so quiet for so long.
STEP 5
Once all the ingredients have cooled to room temperature, place them in a dry grinder and grind until you have a coarse powder. Remove from the grinder and keep in an airtight jar.
Don't worry about how long it will keep because this podi is so delicious it rarely lasts a week around hungry mouths.
🦸🏼 Podi Rescues Any Meal 🦸🏾♂️
A good podi can rescue any boring meal, or jazz up an already delicious dish. Whether you put on idlis, dosas,steamed rice, sandwiches, or salads, the results are guaranteed to be delicious.
This podi is awesome because it's full of Omega 3s, plus it's super tasty, so toss a spoonful of this on your meal and see what happens.
🙏 THANKS FOR READING 🙏
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