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 .

Green Channa -Capsicum -Tomato Rice.

Green Channa is Kadale Kaalu(Kannada)  which we get during winter season. Kadale soppu is available in these months from December to February. This  seasonal Channa or Kadale (Karnataka) is used for different food items. We can just remove the outer skin and eat green channa as it is since it is very tender. You need to separate pods from the leaves and then remove the outer skin of channa.
I have tried Tomato Rice with using this green channa. I was bit busy after buying the fresh channa leaves (along with channa) and could not eat or prepare some thing out of it. It all turned little yellow so I cooked chenna and used for tomato rice.

Lets see the benefits of having channa (Kadale Kalu) in our diet. 
Green Channa is rich in Vitamins B, carbohydrates and protein. It also contain Vitamin B - 6.  It is also rich in soluble and insoluble dietary fiber. Green channa contain many minerals like iron, magnesium, phosphorus, zink, and calcium. It is a good source of antioxidant
Here is a recipe of "Green Channa -Capsicum -Tomato rice. We can have this rice for breakfast, lunch and dinner. I have used tomatoes, capsicum, green channa and rice with simple spices. You can enjoy eating this with a cup of curd. No onion or no garlic is used and it can be prepared during festival. Adding Onion and garlic is surely an option. We can  prepare this tomato rice for get together or Kitty parties.

Things Needed :

Cooked Rice : 2 Cups
Capsicum : 1
Tomatoes : 4 to 5
Green Channa : 1 Cup
Green chilly : 2
Ginger : 1 Table spoon ( an inch of ginger)
Rasam Powder : 2 Table spoon
Garam Masala : 1/2 Tea spoon
Oil : 2  Table spoons
Ghee : 2 to 3 Table spoons
Mustard Seeds : 1 Tea spoon
Urid Dal : 1 Tea spoon
Coconut : 3 to 4 Table spoons. (1/2 Cup)
Salt : To taste
Curry Leaves : 8 to 10
Lemon Extract : 1 lemon extract.

Method :

1. Wash and cook 2 cups of rice and green channa separately in pressure cooker.  Let it cool.

2. Wash and cut tomatoes, Capsicum, Green chilly. 

3.Wash and remove the outer skin of ginger and wash again and great and keep it aside.

4.Grate coconut and keep it aside.

5. Keep a pan on the fire and heat.Add oil and put mustard seeds, urid dal.

6.Let the mustard spurt. Add green chilly and fry for 10 seconds. 

7. Add curry leaves and cut capsicum and fry nicely for 2 minutes.

8. Add cut tomatoes and fry for 2 more minutes. Now add cooked  green channa and mix it well.

9. Add Rasam Powder and Garam Masala powder and fry nicely till it thickens.

10. Add a pinch of turmeric powder and required salt. Mix it well. 

 11. Add cooked rice and mix it well. Let the process be on low flame.

12. Now let it cook for 1 to 2 minutes. Now add ghee and lemon extract and mix it well.

13. Shift Green Channa - Capsicum Tomato rice to a serving bowl.

14. Add coconut to this rice and mix it well again.

15. Serve  Green Channa Capsicum Tomato rice with cup of curd.

Note :

Do not over cook rice. You can add raw green channa it you able to get it. It taste differ. You can also add more vegetables like beans, potatoes, carrots etc. The taste may differ. MTR or Maiyya;s Rasam powder and Garam Masala powder can be used. You can also use tamarind pulp instead of lemon extract. Adding a spoon of " Puliyogre Powder" instead of lemon gives the good taste and aroma.
Do not burn the vegetables while frying or no need to use more oil. You can also use onions and garlic. Add it when the mustard spurt and fry them nicely. you can use dried channa instead of green channa . Soak dry channa in water for at least 4 to 5 hours and then cook in a pressure cooker and then use it for the preparation.
Time : The whole process 40 minutes.
If cooked rice is ready then its only : 20 minutes.
Serves : 5 to 6