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Pumpkin seeds are one of the healthiest seeds, packed with nutrients. Consuming a small quantity of these seeds can provide substantial quantity of healthy fats, magnesium and zinc. Rich in protein, these seeds have high antioxidants and fibre too. These highly nutritious seeds are considered to improve heart health, blood sugar levels, fertility and sleep quality.
This chutney powder recipe is packed with many more such nutritious ingredients such as flaxmeal, peanuts, sesame seeds, coconut, garlic, curry leaves, various lentils and spices making is very high in protein and fibre. A spoonful of this chutney powder mixed with a few drops of healthy Extra Virgin Olive Oil is very addictive. Of course, you can use any other fat or use the chutney powder as it is with dosa, idli, rice etc.
This chutney powder is a must-have at my home as my family will polish off any food served. Do give this a try and let me know if you too get addicted to it.
Ingredients:
Pigeon Peas (Toor Dal) – 3 tablespoons
Bengal Gram (Chana Dal) – 2 1/2 tablespoons
Dry Red Chilli – 30 (adjust as per taste)
Coriander Seeds – 1 1/2 tablespoon
Cumin Seeds – 3/4 teaspoon
Fenugreek Seeds – 3/4 teaspoon
Flaxmeal – 1/2 cup
Asafoetida Paste – 1/4 teaspoon
Curry Leaves – 15 stalks
Tamarind, dry pulp – 2 tablespoon scoop-size (do not use tamarind extract that is wet)
Garlic Cloves – 8, chopped (not minced)
Pumpkin Seeds, unsalted – 14 oz (approx. 400 gms)
Peanuts, roasted and de-skinned – 3/4 cup
Salt to taste
Method:
- Dry roast pigeon peas and bengal gram separately on low flame until they turn slightly brown and you get a nutty aroma. Transfer into a wide bowl/plate.
- Now dry roast dry red chillis on low flame until they turn crisp.Transfer into the same wide bowl/plate.
- Dry roast coriander seeds, fenugreek seeds and cumin seeds separately on low flame until they splutter, turning slightly brown. Transfer into the same wide bowl/plate.
- Now dry roast flaxmeal for about 3 mins. Since this is powder, take care not to burn, ensure the flame is set to low and keep stirring continuously. Transfer into the same wide bowl/plate.
- Dry roast asafoetida paste on low flame, until it turns brown and loses the stickiness.
- Pull out curry leaves from their stalks and dry roast the leaves on low flame until they turn crisp. Transfer into the same wide bowl/plate.
- Dry roast tamarind dry pulp for 2-3 minutes on low flame. Transfer into the same wide bowl/plate.
- Finally, dry roast chopped garlic cloves, on low flame until they turn slightly brown and lose the moisture. Transfer into the same wide bowl/plate.
- Allow all the dry roasted ingredients to cool down to room temperature.
- Coarsely blend all the dry roasted ingredients.
- Add pumpkin, peanuts and salt. Blend into coarse powder. You might need to do this in two batches depending on the size of the blender/mixer/spice grinder.
- Transfer all the ingredients into a wide bowl and mix until well combined.
- Serve with steamed rice, curd rice, dosa, idli etc. While serving with dosa or idli, you could drizzle some olive oil or ghee on the chutney powder or serve as is.
- Once cooled to room temperature, this spice mix can be preserved in air tight jar for over a month.
