Flax Seeds Powder | Avisaginjala Karam podi

This spicy powder made out of is strong and aromatic and is a rare and delicious spicy powder, in the range of spicy powders exclusive to Telugus. It can be enjoyed with Rice, Idlis and Dosas and can also be used in Curries. This powder can be sprinkled on fries just before they are removed from the fire. The powder is tasty and healthy too.

This recipe is mostly like the spicy powders we make but with slight variations in measurement. Even bachelors can make wonderful curries if they have this powder at hand.

Print this Recipe
Flax Seeds Powder |  Avisaginjala Karam podi


Flax Seeds:

Flax Seeds should be slowly roasted in Oil until they start crackling. It is only a slow roast that ensures that the seeds are fried to their core and the powder is tasty.

Black Gram:

I have used Black Gram with skin as it is tastier. But in case you do not have it, you can use regular Black Gram.

Grinding the powder:

If you want to eat it with a Dosa, make a coarse powder. And a finer powder if you want to use it on Curries. Some curries can use coarse powder too. See what you like.

How to use it for fries:

This powder goes well with Brinjal, Cluster Beans, Potatoes and Carrot fries. Instead of Mirchi powder, you could just use this powder at the end and remove it from fire. Since this powder already has salt added, use less salt.

Flax Seeds Powder | Avisaginjala Karam podi - Recipe Video

Flax Seeds Powder | Avisaginjala Karam podi

Breakfast Recipes | vegetarian
  • Prep Time 2 mins
  • Cook Time 15 mins
  • Total Time 17 mins
  • Servings 4


  • 2 tsp Oil
  • 1/2 cup Flax Seeds
  • 17 - 20 Red Chillies
  • 1 tbsp Bengal Gram
  • 1 tbsp Black Gram with skin
  • 1 tsp Cumin Seeds
  • 2 tbsp Coriander Seeds
  • 7 - 8 Garlic
  • Tamarind – Size of a small Gooseberry
  • Salt


  1. Heat 2 Tsp Oil and roast Flax Seeds on a low flame until they crackle. Set them aside in a plate.
  2. Heat another 2 tsp Oil and fry Bengal Gram, Black Gram until they let out an aroma.
  3. While they turn golden and let out Aroma, add Cumin Seeds and Coriander Seeds and roast well.
  4. Then add the Chillies and fry for another two minutes. While they are changing colour, add Garlic.
  5. Take the Red Chillies into the plate with Flax Seeds and Garlic into another cup.
  6. Add Tamarind and Salt and grind to a coarse powder for Idlis etc and a fine powder for Curries. Add the Garlic at the very end and pulse a couple of times and Remove.
  7. This powder lasts at least two months if stored in an airtight container.

Leave a comment

Rate this Recipe:
Your email address will not be published.

Flax Seeds Powder |  Avisaginjala Karam podi