Gunpowder goes so nicely with so many different things.
Lately I’ve been experimenting a lot with south Indian recipes. I love making homemade 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 just like this. Try it as a dry dip for homemade idlis and you’ll be happy you did.
About this gunpowder recipe
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!
Is this gunpowder recipe difficult?
Not at all! You do need to watch the ingredients as they toast so that they don’t burn. Stir them around in the pan so that they toast evenly.
That’s about all you need to do. Let the toasted ingredients cool and then blend to a tasty gunpowder masala.
You can add salt at that stage or add it to your different recipes where you use the gunpowder.
How long can you keep gunpowder?
This tasty spice blend you keep for a good three months.
Store it in an air-tight container in a dark location.
Step by step photos.
Get your ingredients together before starting.
Toast the sesame seeds until they are a golden brown and fragrant.
Transfer the sesame seeds to a plate to cool and then pour the urid lentils into the pan to toast until golden brown.
Transfer the urid lentils to the plate with the sesame seeds and then add the chana lentils to the pan to toast until golden brown.
Now add the dried chillies and toast until they soften some and become fragrant. Transfer to the plate with the other ingredients.
Add the flaked coconut and fry until browning in places.
You then toast the fresh curry leaves until fragrant and beginning to dry out.
Allow all of these toasted ingredients to sit until cooled before grinding.
Grind in a food processor or pestle and mortar. Then store in an air-tight container until needed, up to three months.
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