This is the recipe which changed my mind about the tasteworthiness of flaxseeds/linseeds and convinced me that these seeds have a permanent place in my kitchen.
I understand these seeds are chemically stable in seed form and keep well without going rancid, but flaxseed oil goes rancid quickly. What I don't know, however, is how long they keep after being roasted and powdered. But I figure that if you make this podi (powder) in small batches, it should get around any potential problems of rancidity.
Oh, and a cautionary note on the pack of flax seeds I bought: Please ensure that you drink at least 150ml water extra per tbsp of flax seeds you consume, as they can cause constipation (especially if you don't normally drink plenty of water in the course of your day, I guess). I should think, however, that if you use a tbsp - or even two - of the paruppu podi with rice for a single portion, the flax seeds should not interfere with the digestion because of the other ingredients that also go to make up the powder.
Try this podi mixed with hot cooked rice and a dollop of ghee... ahhh, heaven!
Recipe for: Flax seed/linseed paruppu podi
1/4 cup tur dal
1/8 cup urad dal
1/8 cup chana dal
1/8 cup golden flax seeds
5-6 dried red chillies
3/4 tsp black peppercorns
1/4 tsp cumin seeds
10 fresh or frozen curry leaves
1/4 tsp asafoetida powder
Salt to taste
1. Dry roast the chana dal and tuvar dal together with the dried red chillies till they turn aromatic and pale golden brown and the red chillies are a darker shade.
2. Dry roast the urad dal, golden flax seeds, black pepper corns, curry leaves and cumin seeds till the seeds are golden brown and the curry leaves are crisp
3. Let all the dals and seeds cool completely, then grind to a powder that is the texture of fine sand. Add salt to taste and mix well. Store in a clean dry jar.