Gunpowder goes so nicely with so many different things.
Lately I’ve been experimenting a lot with south Indian recipes. I love making dosas and idlis and I’m really into the coconut and curry leaf flavour of so many curries. One of my favourite recipes at the moment is gunpowder.
Gunpowder or milaga podi is hugely popular in southern India. What makes this podi ‘gunpowder’ is the use of a lot of dried chillies. The spicy powder is so versatile. It can be sprinkled over dosas and it is awesome stirred into rice with a little oil or ghee. Try it as a dry dip for homemade idlis and you’ll be happy you did.
The finished gunpowder is excellent as a snack, simply eaten on its own.
Many south indian spice masalas use the same ingredients and are stirred into curries. These are usually ground a little finer than a gunpowder.
This recipe is a simple version but I like it. You could get creative and add other popular ingredients to yours like peanuts, rice, mustard seeds, black peppercorns and/or asafoetida.
I usually roast all the ingredients together as it is much faster. For best results, roast them separately as I do in this recipe so that all of the different ingredients roast to perfection.
By the way, give it a try when you’ve ground it all up. Add a little salt to taste. This mix is addictive eaten on its own!
The sesame seeds will become quite fragrant. You need to stir constantly until they are a light brown.
I used half a teaspoon of rapeseed oil when toasting the urad dhal. It isn’t necessary though.
Toast the channa dhal until nicely browned.
Use lots of chillies if you want it spicy. Use less if you don’t. Roast with a teaspoon of salt.
The curry leaves need to be toasted until they are quite brittle.
The coconut flakes are a tasty touch!
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How To Make Gunpowder
Ingredients
- ½ teaspoon rapeseed oil (optional)
- ½ cup sesame seeds
- ½ cup urad dhal
- ½ cup channa dhal
- A large handful of dried Kashmiri chillies (more or less to taste)
- 30 fresh curry leaves
- Salt to taste
Instructions
- using the oil, add it to a pan over low heat. The oil isn't necessary but speeds up the dry frying. You will need to soak up the oil with paper towels before grinding!
- Dry fry the ingredients separately, as shown over low heat or all together.
- When roasted as photographed, you need to let the ingredients cool.
- Then, grind to a powder. This is not a really fine powder but it is still quite fine.
- Season with salt to taste and use as required. I'm sure that once you try it, you'll think of a lot of good and perhaps even unique uses!
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Sachin Jawale
Thursday 6th of August 2020
Wow looks tasty. I live in western part of India and only had this once in a restaurant when I traveled down south couple of years ago. Will certainly try at home.
Dan Toombs
Monday 10th of August 2020
Great to hear. Thanks Dan
Claire
Saturday 28th of March 2020
Hi Dan. How long does the gunpowder last for once made, if stored in a jar? Thanks
Dan Toombs
Wednesday 1st of April 2020
Hi Clair
It will keep for at least a month. I kept some for about 3 months and it was still really good but weaker in flavour.
Thanks, Dan
miss universe 2017
Thursday 1st of February 2018
This quintessential Indian condiment is used to top many Indian appetizers and is made with mangoes, vinegar, sugar, and spices.
Dan Toombs
Monday 5th of February 2018
I've tried that one too. Love it.
Dan