South Indian Gunpowder Recipe: The Ultimate Ingredient for Explosive Flavor!

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South India is home to unique flavors and textures in food. Using powders as cooking condiments is common around the world, but in South India, you actually get to eat powders with food. How cool is that! South Indian Gun powder is one such example. Also called Milagai Podi, South Indian gun powder is a popular South Indian spice blend. The name “Gunpowder” is often used colloquially due to the fiery, explosive flavor of the spice mix. It’s a blend of lentils, dried chillies, and various other spices, which, when ground together, resemble the texture and look of gunpowder. The heat or “explosion” of flavor one experiences when tasting it is another reason for the moniker.

South Indian gun powder or gun powder podi, is a coarse powder that is frequently mixed with ghee and eaten with meals. Milagai Thool, Sambar powder / Podi, Bisi Bele Bath Podi, Rasam Podi, and other types of Podi are also common in Tamil Nadu and South Indian cuisine. This podi is also commonly known as “idli podi” because it is eaten with idlis. When mixed with ghee, it’s the perfect idli condiment. This specific podi is called “gun powder” because of its almost cannonade level of heat, which comes from Guntur chilies. However, do not let the heat put you off; you can change the quantity of different ingredients to suit your own taste preferences. Follow this simple South Indian gun powder recipe and enjoy it with your favorite South Indian foods. 

Ingredients for South Indian Gun Powder Recipe

Pulses

The urad dal and chana dal are two types of pulses in this recipe. Roast them until they turn golden brown to bring out their nutty flavor. They also contribute to the crunchy texture of the gunpowder.

Sesame seeds

For this powder, grind sesame seeds along with the pulses. They provide a nutty taste and give a slight crunch to the gunpowder. The oil present in sesame seeds also adds to the aroma and flavor of the recipe.

Spices

Dry red chilies, turmeric, asafoetida, curry leaves, and salt are the main spices in this recipe. The dry red chilies give the gunpowder its signature heat and spiciness. Turmeric adds color and mild flavor to this powder. On the other hand, asafoetida adds a hint of bitterness to the dish and curry leaves add a distinct South Indian flavor to the recipe. Salt also enhances the taste of this powder.

Fats

Sesame oil and ghee are the fat sources in this recipe. Sesame oil helps roasting the ingredients, while ghee gives a rich and buttery taste to the recipe.

Idli for serving

Idli is a traditional South Indian breakfast food made out of lentil and rice batter. Gunpowder compliments its taste and texture perfectly. It provides a soft and neutral base for the spicy gunpowder to truly bring out this powder’s flavor.

Step by Step Instructions For South Indian Gun Powder Recipe 

First, heat a pan on medium heat and dry roast the urad dal until it turns golden brown. Remove from the pan and set aside.

Next, in the same pan, dry roast the sesame seeds until they turn golden brown. Remove from the pan and set aside.

Then, repeat the process with chana dal, until it also turns golden brown. Remove from the pan and set aside.

After that, in the same pan, roast the dry red chilies and curry leaves until they turn crispy. Remove from the pan and set aside.

In a mixing bowl, combine the roasted udad dal, sesame seeds, chana dal, roasted dry red chilies, curry leaves, turmeric, asafoetida, and salt. Mix well.

Subsequently, transfer the mixture to a blender or a mixer-grinder, and grind it into a coarse powder. Make sure not to over-grind the mixture, as the texture should be coarse.

Then, transfer the gunpowder to a glass jar and store it in a cool and dry place.

When serving, mix 3-4 tablespoons of ghee or sesame oil into the gun powder and mix well.

Finally, serve the gunpowder with idli or dosa.

Enjoy your homemade South Indian Gun Powder!

Serving Suggestions

South Indian Gun Powder is a versatile condiment that you can use in a variety of ways to add a bold and spicy flavor to your dishes. First, you can served it with idli or dosa by sprinkling the gunpowder on top or mixing it with ghee or sesame oil. Secondly, you can use it as a seasoning for vegetables, curries, or rice dishes to add a spicy and flavorful kick. You can also mix it with yogurt to make a spicy and tangy dip or spread, or you can use it as a dry rub for meats or fish before grilling or roasting to infuse them with a delicious and aromatic flavor.

Storage Suggestions

Storing South Indian Gun Powder properly is important to keep it fresh and flavorful for as long as possible. To ensure that your gun powder remains fresh, you can follow the steps below. First, transfer the gunpowder to a clean and dry glass jar with a tight-fitting lid to prevent any moisture or air from entering. Secondly, make sure that the jar is completely dry before transferring the gunpowder into it, as even a small amount of moisture can cause the gunpowder to spoil. Thirdly, store the jar in a cool and dry place, away from direct sunlight and heat sources. Fourthly, it’s crucial to keep the gunpowder away from any moisture or humidity, as this can cause it to clump or spoil. Finally, you can store the gun powder for up to 2-3 months, but it’s best to use it within the first month for maximum flavor and freshness. 

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