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. fsc3 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 fsc4 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. fsc5 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. fsc6 Add grated jaggery (optional) to adjust to your taste, mix properly. fsc7 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.