The health benefits of the edible seeds of the Juglans genus tree or Walnuts, as they are commonly called, can hardly be overemphasised considering the significant amounts of nutrients they pack. Apart from proteins, minerals and vitamins they are rich in EFAs (essential fatty acids). The external appearance of the nut resembles the texture of our brain and due to the rich content of omega-3 fatty acids, they are known to increase the activity of the brain. Walnuts have antioxidants that boost immunity, improve metabolism, reduce inflammation and even improve heart health.
Given its immense benefits, I prefer to incorporate it in our daily diet. Apart from eating it raw and in salads, I decided to use it as an ingredient in the chutney pudi (powder) which we commonly use as an accompaniement to idlis, dosa and even rice. Here is the recipe:
- 1 cup Channa Dal or Bengal Gram
- ½ cup Urad Dal
- ½ cup groundnuts
- ½ cup dry coconut grated or finely chopped
- ¾ cup walnuts chopped roughly
- 10-12 Badgi chillies (adjust per your taste)
- A small piece of tamarind (adjust per your taste)
- 3-4 tbsp jaggery powder (adjust per your taste)
- 1-2 sprigs of Curry leaves (optional)
- Pinch of asafoetida
- Salt to taste
- Dry roast all the ingredients in separate batches and keep aside.
- Since channa dal takes longer, you can roast that first followed by urad dal. Fry until the dals change colour and release their aroma.
- Roast the groundnuts and walnuts together and keep aside.
- Then roast the red chillies, curry leaves, dry coconut and tamarind. Add asafoetida in the end and fry for a minute.
- After the roasted ingredients cool down, add them to a blender and grind to a fine powder.
- Add jaggery and salt per your taste while grinding.
- Store in a bottle or air tight container.