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 image](/wp-content/uploads/2018/04/gun-powder-recipe-70.jpg)
Recipe Name
Gun Powder Chutney/Podi
Author Name
Ruchi Garg
Published On
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