Gunpowder Podi

Name: Gunpowder Podi
Prep time: 20 min
Total time: 35 min

February 8, 2014

Prep 20 min Total 35 min

Gunpowder Podi - kvalifood.com

Gunpowder podi (milagai podi) is a South Indian spice-lentil powder from Tamil Nadu. It is mixed with sesame oil or ghee into a rough paste and eaten with hot idli, dosa, or plain rice. The powder is dry-roasted, not cooked in oil, and keeps for months at room temperature.

Makes ca. 1 cup

Ingredients

100 g urad dal (white, skinless)
50 g chana dal
3 tbsp white sesame seeds
15-20 dried red chilies (Kashmiri for color and mild heat, or regular for more fire)
8-10 curry leaves (optional)
1/4 tsp asafoetida (hing)
1 tsp salt
2 tsp oil, for roasting

Directions

Heat a heavy pan on low flame. Add 1 tsp oil and the urad dal. Roast, stirring constantly, until golden and nutty – about 4-5 minutes. Transfer to a plate.

In the same pan, add the chana dal (no extra oil). Roast on low flame until golden brown, about 3-4 minutes. Transfer to the plate.

Add the sesame seeds to the dry pan. Roast on low flame until lightly golden and starting to pop – about 2 minutes. Transfer to the plate.

Add 1 tsp oil to the pan. Add the dried red chilies and curry leaves. Roast on low flame until the chilies puff up slightly and the curry leaves are crisp – about 2-3 minutes. Transfer to the plate.

Let everything cool completely. This is important – grinding warm ingredients releases oils and makes the powder clump.

Transfer the cooled chilies and curry leaves to a spice grinder. Add the salt and asafoetida. Grind to a powder.

Add the roasted dals and sesame seeds. Pulse to a coarse powder. Do not over-grind – it should feel slightly gritty, not like fine flour.

Let the powder cool completely, then store in a clean, dry airtight container.

Notes

To serve: spoon 1-2 tbsp podi onto a plate, add a generous drizzle of gingelly oil (Indian sesame oil) or melted ghee, mix into a rough paste, and eat with hot idli or dosa.
15 Kashmiri chilies gives moderate heat with deep red color. For serious fire, use regular dried red chilies. For mild, reduce to 10 Kashmiri chilies.
Keeps 2-3 months at room temperature in an airtight jar. Keep the spoon dry.
Gingelly oil (cold-pressed Indian sesame oil) is traditional and makes a real difference. Regular sesame oil or ghee also work.
Variations: add a small piece of tamarind (roast it with the chilies) for tanginess, 1/2 tsp jaggery for sweetness, or 1 tbsp desiccated coconut for a Karnataka-style version.