This South Indian-style mixed seeds chutney powder (podi) is a healthy and flavorful blend made with sesame, sunflower, pumpkin, and flax seeds. Enjoy it the traditional way with rice and ghee, or sprinkle it over dosa, idli, or roti for a nutritious and delicious touch.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 1 cup
  • Category: Side Dish
  • Cuisine: Indian

Ingredients

  • 2 tablespoons flax seeds
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons sunflower seeds
  • 2 tablespoons sesame seeds
  • 2-3 stalks curry leaves
  • 1/2 teaspoon cumin seeds
  • 2 garlic cloves
  • 1 small tamarind piece
  • 2 teaspoons red chili powder
  • salt (to taste)
  • 1/2-1 teaspoon jaggery (optional)

Method

  1. Heat a pan or kadhai and dry roast flax seeds, pumpkin seeds, sunflower seeds, and sesame seeds on a low flame for 5 minutes or until they get roasted well. Transfer it to another plate. Cool completely. Do not burn the seeds.
  2. In the same pan, add curry leaves and dry roast on medium-low flame until they turn dry and crispy. Add jeera seeds, garlic, and tamarind, and sauté for another 30 seconds. Turn off the gas. Cool completely.
  3. Add all the roasted ingredients into a mixer jar along with red chili powder, salt to taste, and jaggery.
  4. Dry grind in the pulse mode to your desired texture-smooth or coarse. Transfer it back to the plate and mix well. Store it in an airtight container. Serve it with rice, dosa, idli, or chapati.

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.