Flaxseed Podi

Tip: click step to get into cook mode

1 cup peanuts ((or substitute with fried gram, roasted gram))

¼ cup roasted gram ((fried gram, roasted chana dal))

½ cup flaxseeds ((avisa ginjalu, alsi))

6 to 10 red chilies (broken (adjust to taste))

½ teaspoon cumin seeds ((jeera))

4 to 5 pods garlic ((adjust to taste))

¾ teaspoon salt ((adjust to taste))

1 tablespoon Oil ( as needed)

Heat a heavy bottom pan and dry roast flax seeds lightly for about 4 to 5 mins on a medium flame. You can also skip this step. Transfer these to a plate to cool.
To the same pan, add peanuts, roast till you get a nice aroma & golden. Switch off the stove.
Next to the same hot pan, add roasted gram, garlic, and cumin. Toss till all of these heat up well. Keep these aside to cool.
Add 1 tbsp. oil to the same pan. Fry broken red chilies till crispy without burning. Keep stirring often to fry them evenly.
Next add cooled red chilies to a blender jar and make a fine powder.
Add garlic, roasted gram, cumin, peanuts and flax seeds along with salt.
Blend to a powder. Alternately, flax seeds can be powdered first along with red chilies and then the rest of the ingredients can be ground with them.
Store flaxseeds podi in a airtight glass jar. Keeps good for about a month.