Flax Seeds (Avisa ) Karapodi

Whatever tiffin it is , weather  dosa, iddli, upma, or vada we like to eat along with chutney and karapoddi. If you have no time to make chutney you can manage with karapoddi.  So better always store some varieties.  There are different types of karapoddies. One among them is Avisa poddi. No need to say how healthy food avisa (flax) is.  So try to eat them in varies types.

 We can store the powder for 3 to 4 months. But I prefer it for less than 2 months as its taste and flavor slowly looses.

Have a spoon of powder in the plate  along with dosa or any tiffin.  For better taste add 1/2tsp of melted ghee to the powder in the plate and eat.

You sprinkle this karam on any type of vada immediately  after removing from oil.

You can eat along with hot rice and ghee also.  You can eat along with curd rice also.

Ingredients:

- dry red chillies    20 -30
- coriander seeds    3tsp
- avisa seeds          3tsp
- jeera                    1/2tsp
- curry leaves         10
- tamarind              2 marbles size (approx)
- salt
- garlic                   10cloves(opt)
- oil                       2tsp

Procedure:

-heat a frying pan with out oil and fry flax seed on low flame with continues stirring. When a nice aroma comes remove them into a bowl

- now take oil. Fry the chillies on medium heat till they turns nearly black with continues stirring.          Remove them into seeds bowl.

- In the left over oil fry  coriander seeds with continues stiring on low flame. When its colour slightly changes, add jeera and a little while add curry leaves. When all ingredients fry a nice aroma comes . Turn off the flame.

- grind flax and chillies , when they are little warm,  into  half crush. Now add coriander seeds, jeera and curry leaves and grind once again. Add  garlic cloves  and a marble size tamarind  and 2tsp of salt and grind again.

- We dont prefer fine powder. So taste it and if you feel  grind more.

- As per your taste add more tamarind and more salt.

-But at this time it must be little hot and sour as after 3 or 4 days their levels come down and salt taste come out. So add less salt. If necessary you can add after 3 or 4 days.

Tips:

- dont use tender curry leaves
- dont remove the  individual skin of garlic cloves. You can change the count of garlic cloves as per     your taste.
- after finishing grinding just add 1/4 tsp of salt and mix. Dont grind.