Flax Seeds - Coconut Chutney

Flax seeds -Coconut Chutney is a simple and easy dish. Chutney can be eaten with all most all main dishes like , idly dosa , chapati, roti, any masala rice or plain rice. Flax seeds contain a good lot of healthy minerals and vitamins and it is used in Indian Cooking. Even it is used in Cakes instead of eggs.

Lets see some benefits of eating Flax seeds.
Flax seeds are extremely good for one's health. They are a prime source of Omega -3 fatty acids and one should add flax seeds in their diet especially a vegetarian. They are rich in anti-oxidants and contain dietary fiber. Fiber prevents constipation and keeps you fuller for a longer time. Over weight people can eat flax seeds regularly. They also help people to keep  diabetes, high BP, heart diseases away. They help to maintain blood sugar levels. Flax seeds are low in cholesterol. They help to lower the blood pressure, people who suffer from hypertension.

Here is a simple Flax seeds Coconut Chutney recipe, it tastes yemmy and as I said earlier we can have this chutney as one of the side dish and it goes well with all the main food items.

Things Needed :

Flax seeds : 2 Table spoons.
Green chilly : 3
Coconut : 1 Cup (1/2 of one coconut).
Salt : To taste
Ingh : a pinch
Tamarind : Small marble size
Coconut oil : 1 Tea spoon
Mustard seeds : 1/4 Tea spoon
Curry leaves : 5 to 6
Water : Required

Method :

 1. Fry or roast Flax seeds nicely and keep it aside. ( on low flame). Add green chilly and fry again for 1 minute. Add curry leaves.

2. Grate coconut and keep it aside.

3. Now grind coconut and roasted flax seeds with a small marble size of tamarind with very little water. Add salt and grind for 10 seconds when the chutney turn paste.

4. Remove from the mixi jar to a serving bowl.

5. Add mustard splutter and mix it well and serve with  dosa, idly or the main dish you prepared.

We the family member had Flax seeds -Coconut chutney with  Foxtail millet Dosa.
Foxtail dosa preparation is the same dosa procedure. Instead of rice I have used foxtail millet. The rest are the same urid dal, Methi seeds and beaten rice. (Awalakki).

Note : 

Flax seeds must roast or fry nicely. Or you will get a raw smell from the chutney. (Do not over fry even).
Add little tamarind (Small marble size will do). Or you can use 1/2 lemon extract.
Adding mustard splutter is optional. Adding more or less coconut is also optional.
Time : 10 minutes
Serves : 3.

Carrots-Sweet Potato- Alasande Curry

Carrots Sweet Potato and Alsande  Curry is a gravy dish and we can have them with Plain Rice, Chapatis, Roti, Parotas, Idli and Dosa. Carrots, Sweet potato and cow peas and some spices are used with coconut. Cow Pea is nothing but Alasande in Kannada.

Lets see some benefits of Sweet Potato, Carrots and Alsande. (Red ones).
Alsande (Cow Peas) is a rich source of protein, minerals and vitamins. It lowers the cholesterol level. Rich content of anti oxidants. It is low fat content. Good for diabetes and weight loss diet. I have used the red coloured Cow peas and it is also know as clay cow peas.
Carrots are  with wholesome health benefiting compounds such as beta-carotenes, vitamin A, vitamin C, minerals and anti oxidants in ample amounts. They also compose healthy levels of minerals like copper, calcium, potassium, manganese and phosphorus. they are especially rich in many B-complex groups of vitamins such as folic acid.
Sweet Potatoes are especially rich in many B-complex groups of vitamins such as folic acid, vitamin B-6. They are good source of vitamin C. which plays an important role in bone and tooth formation, digestion and blood cell formation. It helps to maintain skin;s yourthful elasticity and essential to help us to cope with stress. They contain Vitamin D which helps to immune system and overall health. Sweet potatoes contain iron and good source of magnesium.
Here is a recipe of all these goodies which are full of vitamins, minerals and proteins. It is easy to prepare and I am sure the whole family and all age group will surely enjoy having this curry.

Things Needed : 

To Cook :
Alasande Kalu ( Cow peas) : 1 Cup
Carrots : 2
Sweet Potatoes : 2
To Roast and Grind :
Coconut : 1/2 Cup
Red chilly powder : 1 Teaspoon
Pepper pods : 4 to 6
Jeera : 1 Tea spoon
Methi Seeds : 1/4 Tea spoon
To Add :
Tamarind pulp or lemon : 1 Table spoon
Turmeric Powder  : a pinchSalt : Required
To Season :
Mustard seeds : 1/2 Tea spoon
Oil : 1 Tea spoon
Ingh : a pinch
Curry leaves :  5 to 6
Coriander leaves : 2 Table spoons

Method :

1. Wash and pressure cook "Alasande"   with sufficient water. (1/2 Cup will do).

2. Wash and cut carrots and sweet potatoes and remove the outer skin of sweet potatoes. and cut it
into small pieces.

3. Grate coconut. Soak tamarind in water for 5 minutes and squeeze out the pulp. Keep it aside.
4. Roast methi seeds, pepper, and jeera on low flame add grated coconut and red chilly powder, grind it nicely. Keep the ground mixture aside.

5. Wash and cut coriander leaves and curry leaves.
6. Keep a pan on the fire. Put oil and heat. Now add mustard seeds and let it splutter. Add jeera, ingh and curry leaves.
7. Add cooked carrot and sweet potatoes. Add cooked Alsande and mix it well.
8. Add required water and cook for 5 minutes. (till the vegetables are soft). Add turmeric powder.

9. Add ground coconut mixture and mix it well and cook for 2 to 3 minutes. Add water if required.

10. Add lemon extract and cut coriander leaves and mix it.

Shift the curry to a serving bowl and Serve with rice or chapati.

Note :

You can soak Alsande for  6 to 8 hours (over night) and then use it. You can also use more or less chilly. Using pepper pod helps to easy digestion. Adding onions and garlic is purely optional. ( I have not used it).
Time : 40 Minutes
Servings : 4 to 5