Heat a frying pan, dry roast flax seeds in a medium flame until it begins to pop,
Fry until popping reduces, once done remove it to a plate.
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Add a tsp of oil in the same pan add grated dry coconut and chilly powder, fry in a medium until hot, for few min, remove it and set aside
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Add 1 tbs of oil in the same pan, fry curry leaves until crisp, once done remove the fried leaves from oil and set aside. Allow everything to cool to room temperature.
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Once the fried ingredients become cooled completely at room temperature, transfer flax seeds to a mixer jar, blend it to a coarse powder, once done add all the other fried ingredients with salt, blend it to powder.
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Add grated jaggery (optional) to adjust to your taste, mix properly.
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For seasoning – heat 1/4 tsp of oil in a tadka pan, when it is hot sizzle mustard, add asafoetida, remove from the flame, add it to the prepared mixture, mix it properly.