Gun Powder/Idli Podi

This is another of those simple south indian mixes, that is extremely flavourful and can be used in innovative ways with veggies besides just with idli and dosa. I do not claim this to be the most authentic recipe but my household loves it just the way it is. Waiting  to hear my south indian friend’s comments !! 

So here is my version of it 🙂

Ingredients : 

  1. Chana dal 1 cup
  2. Urad dal 1/4 cup
  3. Curry leaves, more the merrier actually but do use a generous bunch
  4. Tamarind a small ball without seeds
  5. Whole red chillies  15 – 25 depending on how spicy you like it 
  6. Asafoetida 1 pinch
  7. Grated Coconut 1/4 cup
  8. Turmeric powder 1/2 tsp 
  9. Coriander seeds 1 tsp
  10. Salt to taste
  11. Cumin seeds 1 tsp
  12. Teaspoon spoon oil – 1 

Preparation Method 

In a large pan, on medium flame add the oil. Add curry leaves, red chillies, dals and Roast for 10 – 15 mins, stirring till it feels dry. Add the coconut, tamarind, cumin and coriander seeds and roast for 5-7 mins more, till everything feels dry and brittle. Turn the heat off and allow to cool completely. 

In a Blender add salt to taste , turmeric powder and asafoetida. Blend into a coarse powder and store in air tight box. This stays good for a couple of months. With Bangkok humidity I like to store this in the fridge though. Tastes awesome with melted ghee and steaming idli or Ragi dosas. Total Bliss. 

I wish there was a way to share the aroma of this magic along with the recipe 

 Ragi dosas coming up in next recipe !! 


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