Sunday, January 11, 2015

Flax Seeds - Carrot & Bajji Chilly Chutney

Flax Seeds - Carrot & Bajji Chilly Chutney
Carrot -Flax Seeds & Bajji or Bonda Chilly Chutney is a side dish and we can have this chutney with plain rice, roti, chapati, akki rotti, idli, dosa and even bread and buns.

 Flax seeds are known as Agasi in Kannada (Karnataka), Ali Vidai or Ali Varai - Tamil,    Bittu, alasi or atasi - Telugu, Cheruchana vittu -Malayalam, Alasi or tisi -Hindi, Alasi - Gurjarati, Javasu - Marati,and Marshina in Bengali.
Flax seeds are known for their wonderful values.Flax seeds contain Omega 3 Fatty acids.

Lets see  the benefits of having flax seeds in our diet.
Flax seeds are normally eatem during the winter months as they generate heat in our body.
Flax seeds are extremely good for the health. They are prime source of Omega 3 fatty acids and vegetarian must add flax seeds in their diet. Omega 3 fatty acids are very necessary for the good health. It is normally found in fish(salmon, mackerel, tuna etc), soyabean, flax seed, pumpkin seeds, spinach, walnuts and salad greens.
Flax seeds are high in antioxidants and contain dietary fiber which is essential for regulating proper bowel movements. Fiber helps to prevent constipation and also it keeps us full for a longer time. They help to prevent diabetes, high blood pressure, heart disease and blood sugar.
Lets see the recipe of Flax seeds - carrot and Bajji Chilly. It is very easy to prepare and goes very well with all the main dishes.
There is no onion or garlic used in this dish.

Ingredients :'

Carrot : 2
Flax Seeds : 2 Table spoons
Coconut : Fresh and grated : 1 Cup
Bajji Chilly : 2
Salt : To taste
Ingh (Asfoetida ) : a pinch
Oil : 2  Tea spoons
Mustard seeds : 1/2 Tea spoon
Urid Dal : 1/2 Tea spoon
 Red chilly (Byadagi ) : 3 To 4
Curry leaves : 8 to 10
Tamarind : a small marble size.

Method : 

1. Wash carrots (scrape out the outer layer and then wash again) and grate.
2. Wash bajji chilly and cut it into small pieces
3. Grate coconut and keep it aside.
4. Now keep a pan on the fire and heat. Put 1/2 tea spoon of oil. Add flax seeds and red chilly. Fry them till the seeds turn crispy.  (Do it on low flame nearly 2 minutes).

5. Add curry leaves, ing, grated carrots and then fry for a minute. Put off the gas and then add coconut gratings. Leave it for cooling.
6. Grind this coconut- carrot and flax seeds mixture with tamarind one the fried mixture is cooled. Add salt and grind for `10 seconds and shift the ground chutney to a bowl.
7. Now keep a pan on the fire and put oil ( 1 Tea spoon will do) and heat. Add mustard seeds, urid dal and ingh. Let the mustard seeds splutter.
8. Add curry leaves and cut Bajji chilly and fry them till they are soft. Put this fried mixture on the top of the ready serving chutney.

9. Flax Seeds - Carrot & Bajji Chilly Chutney is ready to serve.

Note : 

Do not over fry the flax seeds. (It might leave bitter taste). The seeds should be crispy once it is done. You can use more coconut. You can also add onions while grinding the mixture.  You can also use little jaggery if you wish sweetish taste.
Time : 15 minutes
Serves : 4 to 5 .


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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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