The famous South Indian Gun Powder Chutney/Podi is spicy hot, hence the name Gun Powder. Traditionally the powder is mixed in warm ghee to make a thick paste, which can be used on Idlis or Dosas. There are many variations of this chutney depending on the region and this is one of them.
| Preparation Time: | 15 minutes |
| Servings: | Makes about 1/2 cup |
| Difficulty: | Easy |
Ingredients
| Chana Dal | 1/4 cup |
| Urad Dal | 3 tbsp |
| White Sesame Seeds | 3 tbsp |
| Dried Whole Red Chillies | 5 or more |
| Vegetable Oil | 1 tbsp |
| Hing (Asafoetida) | A pinch |
| Salt | 1/8 tsp |
Method
- Saute chana dal, urad dal, whole red chillies and hing in oil in a pan on medium heat.
- Keep stirring every few seconds for even roasting.
- Once the dals are brown, add sesame seeds and saute for a few more minutes till sesame seeds puff up a bit and start to change color.
- Turn off the heat and let it cool in a bowl otherwise it will keep on browning in the pan.
- Once it is cold, grind it along with salt to a coarse powder. South Indian Gun Powder is ready to be consumed.
- Store it in a clean bottle.
Notes:
- Some recipes call for a little cumin seeds or kari patta and that’s fine too. There are many variations of this powder, you can add whatever you feel like adding.
Summary
Recipe Name
Gun Powder Chutney/Podi
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 3 Review(s)