Jawas/Flaxseeds chutney

Jawas/Flax seeds or Alsi in Hindi has numerous health benefits. It helps in controlling cholesterol and lowering blood pressure. Flax seeds are rich in Omega-3 fatty acids and dietary fibre. It also contain high quality protein. 

This chutney is regularly made in Maharashtrian households. It is very easy to make and can be eaten in every meal. 

Ingredients-

1) 1 cup Jawas/Flaxseeds

2) 10-12 garlic cloves

3) 1 tsp jeera/cumin

4) 3/4 tsp salt

5) 1/2 tsp chilli powder

Salt and chilli powder can be adjusted according to your liking and taste.

Method-

1) First of all dry roast flax seeds in a thick bottomed pan till you get to hear the popping sound. You have to roast it for 4-5 minutes.

2) Let it cool down before grinding.

3) In a grinder first add garlic, jeera and only 2 tbsp flax seeds and grind it coarsely.

                

 Then add remaining flaxseeds, salt and chilli powder and grind it. Do not grind it into a fine powder but keep it coarse.  And the chutney is ready:-)

 Eat it along with dal-rice or roti-sabji and dal.

Coconut Chutney for Dosa

Dosas are incomplete without the condiments. In my family there is always a big demand for dosa   along with coconut and tomato chutney. Although the coconut chutney which they serve in restaurants goes bad in a day the home made one remains fresh for 2-3 days when kept in refrigerator.

It's a simple process using fresh coconut or desiccated one. I prefer using fresh coconut as there is big difference in taste.

Ingredients-

• 1 cup fresh coconut cut into small pieces or 1 cup desiccated coconut
• 2 green chillies
• 2 garlic cloves
• 1 tsp aamchur poder
• 1tsp sugar
• Salt as per taste

Recipe-

Grind all ingredients except salt adding a little water



For Tempering-
1/2 tsp mustard seeds
1/2 tsp urad dal
1 dried red chili
1/2 tsp hing/asafetida
Fresh curry leaves 8 to 10
1 tsp oil

Process-

• Heat oil in a small tempering/tadka pan and add mustard seeds
• Once it begins to crackle add urad dal and red chili.
• Finally add curry leaves and hing.

Switch off the gas and pour the tempering over chutney. Add salt now, mix well and serve with dosa.