Flax Seeds Chutney Powder also known as Agase Chutney Pudi is a super healthy and delicious North Karnataka Style chutney powder prepared using flax seeds, red chili powder, curry leaves, garlic, tamarind, jaggery and salt.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 4
  • Category: Side Dish
  • Cuisine: South Indian

Ingredients

Method 1:

  • 1/4 cup flax seeds (agase/alsi/jawas)
  • 1 teaspoon cumin (jeera) seeds
  • 1.5 tablespoons red chili powder ((adjust as per your spice level))
  • 2 stalks curry leaves
  • 2 cloves garlic
  • little tamarind
  • 1 teaspoon jaggery
  • salt (as per your taste)

Method 2:

  • 1/2 cup flax seeds (agase/alsi/jawas)
  • 1/4 cup chana dal
  • 1/4 cup urad dal
  • 1/4 cup dry coconut or desiccated coconut
  • 10-12 dry red chilies ((Mix of both byadagi and spicy guntur chili))
  • 2 tablespoons curry leaves
  • 1 small marble sized tamarind
  • 1/4 teaspoon asafoetida (hing)
  • salt (as per your taste)
  • 1 teaspoon jaggery (optional)
  • 1 teaspoon oil

Method

Method 1: (North Karnataka Style)

  1. Heat a pan and dry roast flax seeds on medium-low flame until it gets roasted well (they puff up little) and starts spluttering. Transfer it to another plate. Cool completely.
  2. In the same pan add curry leaves and dry roast on medium flame until they turn dry and crispy. Cool completely.
  3. Grind all the ingredients mentioned in the ingredients section to a fine powder. Transfer it back to the plate, mix it well.
  4. Store it in an airtight container. Serve flax seeds/agase chutney pudi with roti, chapati, rice, and dosa.

Method 2:

  1. Heat an iron skillet and dry roast the flax seeds on medium-low flame until it gets roasted well (they puff up little) and starts spluttering. Set aside on a plate to cool.
  2. In the same pan dry roast chana dal on a medium-low flame till the dal turns golden brown. Remove and Set aside on a plate to cool.
  3. Then dry roast urad dal on a low flame till the dal smells nutty and changes its color. Set aside on a plate to cool.
  4. Then add the dry or desiccated coconut and roast for few seconds and Set aside on a plate to cool.
  5. Heat 1 teaspoon of oil, add dry red chilies, curry leaves, and saute till the red chilies puff up and curry leaves turn dry and crispy.
  6. Once done turn off the flame and add tamarind, salt, mix well. Let it cool completely.
  7. In a blender add all the roasted ingredients, jaggery, hing, and grind it to a fine powder. Transfer it back to the plate, mix it well with your hand.
  8. Store it in an airtight container. Serve flax seeds/agase chutney pudi with roti, chapati, rice, and dosa.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.