Gunpowder or Milagai podi is hugely popular in southern India. Gunpowder Idli Podi (milagai podi) is a flavourful spicy chutney powder, which is mixed with ghee or sesame oil (gingelly oil) and served as an accompaniment with idli or dosa or uttapam in most of the south Indian households. Quick and easy to prepare
Served Dosa with gunpowder/ milagai podi, coconut coriander chutney and Kashaya for morning breakfast.
For Gunpowder/ Milagai Podi / Idli Podi
Ingredients:
· Chana Dal – ¼ cup
· Urad dal – ½ cup
· White Sesame Seeds – ¼ cup
· Oil/Coconut oil – 2-3 tsp
· Dry red chilies – 12-15
· Curry leaves - handful
· Turmeric powder – ½ tsp
· Asafoetida (Hing)– ½ tsp
· Salt to taste
Method:
· Take a heavy bottomed pan add oil and sauté the chana dal and urad dal till they turn golden brown. Keep it aside.
· Now add sesame seeds and dry roast till they turn golden brown.
· Add oil and fry dried red chilli till they puff up. Now add few curry leaves and continue to sauté till they turn crisp. Turn off the flame and transfer it in other plate. Let it cool down.
· Now once everything is cooled properly add it in a grinder jar with some hing and salt and grind it into a fine or little coarse powder as per your preference.
· Your Gunpowder (Milagai Podi) is ready to be used with Idli, Dosa, Uttapam, etc.
For Coconut Coriander Chutney
Ingredients:
· Freshly grated coconut – 1 cup
· Oil – 1 tsp
· Green chilies – 4-5 (roughly chopped) Adjust as per your preference
· Udid dal – 1 tsp
· Roasted chana dal - 1 tbsp
· Asafoetida (Hing) – ¼ tsp
· Tamarind – 2 small pieces (adjust according to the chilies)
· Corainder leaves - handful
· Salt
· Water
For Tempering the chutney (Optional)
· Oil/Coconut oil – 1.5 tsp
· Mustard seeds – 1 tsp
· Red chillies – 1-2 (roughly broken)
· Asafoetida (Hing) – ¼ tsp
· Curry leaves – 1 sprig
Method:
· Heat a pan with little oil in it, add green chillies, asafoetida and udid dal. Fry till it turns slightly brown in colour. Keep the flame on medium heat and add roasted chana dal.
· Now add the grated coconut and fry for 1-2 minutes.
· Once cooled add the above mixture in the mixer jar along with tamarind pieces and salt. Add coriander leaves.
· Grind with little water. Don’t make a fine paste, grind it a little coarse.
· Now pour the chutney in a serving bowl.
· Take a tadka pan with little oil in it, add mustard seeds and broken red chillies, let the seeds crackle. Add asafoetida and curry leaves, sauté for 1-2 minutes. Turn off the flame and pour the tempering on the chutney. Mix it well before serving.
(Tempering is completely optional)
RECIPE LINK FOR DOSA & KASHAYA:
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