Heat a cooking pan or wok adding flax seeds. Dry roast them in medium flame with continuous stirring till they start spluttering. Transfer it to a container and add split black gram lentils to the same pan. Dry roast them as well till they turn little brown.

Next add pieces of copra and curry leaves. Roast them will the copra changes it's color a bit. Finally add a tsp of oil and roast the red chillies till they puff up. Switch off the flame.

Assemble all roasted ingredients in a container and let them cool down to room temperature. Then include salt, cumin, turmeric powder, jaggery and tamarind with it.

Now put everything in a blender or mixer and grind them in to coarse powder. Transfer it to a bowl and store it in an airtight container when cools down.

Flax seeds chutney powder is ready to relish with idli, dosa or steamed rice topped with ghee.

Roasting should be carried out on medium flame with continuous stirring. Otherwise it may burn and taste bitter.

You can skip adding jaggery but bit of sweetness in savory dish enhances the taste. So I have added it.

If you don't have copra, you can include grated coconut too. But you have to roast it little longer till the moisture evaporates from it.