The famous South Indian gunpowder chutney (or Milagai Podi) is spicy hot–hence the name! It is the dry red chilies that create the heat, so this chutney is not for the faint of heart. Gunpowder or Molaga podi is hugely popular in southern India. What makes this Molaga podi ‘gunpowder’ is the use of a lot of dried chillies. The spicy powder is so versatile. It can be sprinkled over dosas and it is awesome stirred into rice with a little oil or ghee.
Watch our video and learn how to make this spicy and popular south Indian gunpowder at home. Don’t forget to share your feedback in the comments section below.
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Gun Powder Ingredients:
100 gms Split Chickpeas
50 gms Split Black Gram Lentils
50 gms Basmati Rice
Fenugreek Seeds
30 gms Kashmiri Red Chillies
1 tsp Oil
Salt
Method: Let’s start with Split chickpeas Pan-roasted in slow to moderate flame for 10 to 12 minutes then add Black Gram Lentils roast these together. Now add Basmati Rice mix them all, then add Fenugreek Seeds. Now transfer it to the bowl to cool down. Heat up the Pan with Kashmiri Red Chillies and add Oil in low flame.
Transfer the chilies into the Mixture in the bowl. After cooling down to room temperature add in the Salt, Mix it properly and transfer it to the grinding jar.
Grind it properly and then pour it into the bowl and your Gunpowder (Milagai Podi) is ready to be used with Idli, Dosa, Utapa, etc.
Host: Varun Inamdar
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What Is Gun Powder OR Idli Powder?
Idli podi or milagai podi (Tamil: இட்லிப் பொடி; Malayalam: ഇഡ്ളി പൊടി;Telugu: కారం పొడి) is a coarse spice powder, originating from the Indian subcontinent, with a mixture of ground dry spices that typically contains dried chilis, black gram, chickpeas, salt and sesame seeds. The spice mix is commonly referred to in informal speech as “gunpowder” or chutney powder. It is generally mixed with gingelly (sesame) oil or melted ghee when it is served alongside idli or dosa.