Mamta's Kitchen

Gun Powder (Idli Powder), A Hot, South Indian Spice Mix

Milagai Podi or Gun Powder

Uma Venugopal

If you make this dish, send your pictures via the contact link above.

This South Indian dry masala mix is excellent served with Idlies or Dosa, which are quite bland by themselves. It spices them up. Sprinkled on hot buttered toast or crumpets, it’s divine! As you can imagine from it's name, it is VERY, VERY HOT!

Ingredients

  • 2 teaspoons oil

  • A handful (about 20) of curry leaves

  • 1 1/2 cups red chillies

  • 1/2 cup black gram dal (urad/urd/urid dal)

  • 1/2 cup Bengal gram dal (chana dal)

  • 1/2 cup sesame seeds (black or white)

  • 1/2 teaspoon asafoetida powder

  • 1 heaped tsp. amchoor (dry mango powder).

Instructions

  1. Heat a wok or kadhai and dry roast the dals separately and then sesame seeds and asafoetida.

  2. Heat oil in a wok or kadhai.

  3. Fry red chillies in oil. Add urry leaves and stir for a few seconds.

  4. Mix with all the other ingredients. Allow to cool.

  5. Powder coarsely. It should not be too fine. It is the grainy texture that gives it a special taste.

  6. Add salt to taste and mix thoroughly.

If you have any comments or questions about this recipe, please post them to our Discussion Board. To link to this recipe on the forum, you may use the shortcode [recipe:12798]


Content copyright ©2001-2021 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2021 F² Limited. (All rights reserved. No copying without permission.)
Hosted by Digital Ocean
All comments and queries to [email protected]