South indian gunpowder

Also known as Milagai Podi or Idli Podi, is a flavorful, spicy, and aromatic dry chutney powder commonly used in South Indian cuisine. It is typically mixed with sesame oil or ghee and served as a dip for idlis, dosas, and other tiffin items.

Ingredients

1/4 cup chana dal (bengal gram)

¼ cup urad dal (black gram, split or whole)

6-8 dried red chilies (adjust to spice preference)

1 tbsp sesame seeds

1 tsp cumin seeds

2 tbsp grated dry coconut

½ tsp asafoetida (hing)

½ tsp salt (adjust to taste)

1-2 sprigs curry leaves 

Garlic 2 -3 cloves (optional)

1 tbsp oil (preferably sesame oil)

Instructions

Heat a pan and dry roast chana dal and udad dal on medium heat until turns golden brown. Set aside.

Add a few drops of oil and roast dried red chilies until crisp. Set aside.

Roast sesame seeds until they start popping. Remove from heat.

Dry roast cumin seeds, curry leaves, grated coconut and garlic cloves (if using) until aromatic.

Turn off the heat, then add asafoetida and mix well.

Let everything cool completely before grinding.

Grind all roasted ingredients adding some salt to it into a coarse or fine powder, depending on preference.

Store in an airtight container. It stays fresh for weeks at room temperature or longer in the refrigerator.

Mix with sesame oil or ghee and serve with idli, dosa, or rice.

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