I am delighted to share this spice powder mix which has flaxseeds, curry leaves, and lentils all combined together to give your taste buds a healthy treat. Flaxseeds are believed to be a powerful plant food that helps reduce risk of heart disease, cancer, and diabetes.
The vibrant green curry leaves that are so aromatic and help in enriching the taste of the food is not tasty on its own. It has to be mixed with other foods to bring out its flavor. Curry leaves are packed with vitamins, calcium, iron and has many a disease-fighting properties.
The famous ‘podis’ (spice mix or spice powders) like the ‘idli milagapodi’, ‘paruppu podi’ that were exclusive to southern India has now spread to other regions. Today you find variety of these powders or podis with different combinations of ingredients in it.
These spice powders need no further cooking ie. they are not to be added to other food while cooking. They are eaten just the way it is with a drizzle of ghee or sesame oil (gingelly oil as it is called in the south) over it.
Ever since I heard and read about this new wonder food called flaxseeds, or must I say ever since these seeds were readily available in stores I have tried using them in my kitchen in some form or the other.
Yesterday I was alone at home (the family is away to attend a wedding), had carried forward meals that saved on cooking time. So stretched my feet and sat down on the couch to relax with a magazine. But after about 30 minutes, i felt myself being drawn to my kitchen. I started re-arranging the stuffs in the kitchen, changed the table cloth. Suddenly occurred to me – why not prepare this spice powder using flaxseeds and curry leaves. I have made another variant using only flaxseeds earlier. This one goes one notch higher for its nutritional value.
The advantage of having such long-shelf life food items is that it comes handy when you need them. Since each ingredient is roasted well, it stays fresh for a month or two. I added some to the vegetable raita and it tasted good.
Recommended use of this spice powder:
Lunch – serve some steaming hot rice, add melted ghee over it, put a tablespoon or as much needed of the ‘flaxseed curry leaves and lentil powder’ and mix well. Have the rice along with other vegetable side dish and toasted papad.
Breakfast or Dinner – Serve along with dosa or idli. Put the spice powder or podi in the plate, add some sesame or gingelly oil and mix it with index finger. Dip dosa or idli pieces into this and eat.