The famous South Indian Gun Powder 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|
|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|
- 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 but 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.
- 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.