To begin making Flax seed Podi recipe keep a Kadai or a heavy bottom frying pan on the medium heat and roast Chana Dal till it turns red in color.This will take 5 minutes. Make sure to keep stirring so that the dal does not burn. Transfer it to a plate and let it cool.

Next roast the Urad dal in the same pan on medium heat till it turns deep red in colour and transfer it to a plate and let it cool.

Then roast the flax seeds in the pan on low heat till you hear the popping sound reduce. Transfer the Flax seeds to a plate and let it cool.

Add a teaspoon of oil to the pan and add dry red chilies and tamarind and after a min of roasting this add the curry leaves till they become crisp. Remove this onto another plate and let it cool.

Once the dals have cooled in room temperature grind both the dals together in a mixer grinder till you get a smooth powder.

Transfer the flaxseed podi mixture in a big mixing bowl and keep aside.

In the same grinder jar next add the flax seeds and grind till you get a fine powder. Make sure that you do not over grind the flax seeds as they become clumpy and pasty if you keep grinding.

Mix the flax seed with the dals and mix well. Add salt.

Next grind the red chilies and tamarind and curry leaves together into a fine powder.

Mix the Red Chili powder to the flax seed and dal powders well and check the seasoning. 

Store the flax seed chutney podi  in an airtight container and use when required.Tastes best up to two months.

Serve Flax seed Podi with Palak Dal, Steamed Rice, Mixed Vegetable Poricha Kootu Recipe to make a wonderful meal.