Roasted flax seeds give this pachadi a nutty flavour and earthy aroma. Known as avise ginjalu in Telugu, flax seeds are ground with chillies, tamarind and spices for a simple, robust chutney.
Prep time: 5 mins | Cook time: 10 mins | Servings: 4
Ingredients
- ½ cup flax seeds
- 3 to 4 dried red chillies
- 2 garlic cloves
- ½ tsp cumin seeds
- 1 small piece of tamarind
- ½ tsp jaggery
- Salt, to taste
- 1 to 2 tbsp water, as needed
For tempering:
- 1 tsp oil
- ½ tsp mustard seeds
- 1 dried red chilli
- 5 to 6 curry leaves
- A pinch of hing
Method
- Dry roast the flax seeds over low-medium heat for 3 to 4 minutes.
- Stir continuously until fragrant and lightly popping.
- Transfer to a plate and cool.
- In the same pan, roast the dried red chillies and cumin briefly.
- Add garlic and sauté for a few seconds.
- Cool the roasted ingredients.
- Grind the flax seeds, chillies, cumin, garlic and tamarind.
- Add jaggery and salt and grind again.
- Add a little water to reach a thick chutney consistency.
- Heat oil for tempering.
- Add mustard seeds and let them crackle.
- Add dried red chilli, curry leaves and hing.
- Pour the tempering over the pachadi and mix.
Tip: Roast flax seeds gently. High heat can make them bitter and overpower their naturally nutty flavour.
This looks like a nice way to highlight flax seeds in a traditional chutney. I like recipes that combine familiar regional flavors with nutritious ingredients, and the Avise Ginjala Pachadi seems like a flavorful option that could easily complement everyday meals.