epicurious
Nutty and Salty Gunpowder Spice
Gunpowder spice, also known as idli podi or milagai podi, is not a spice blend but instead a dry chutney found in South India that’s eaten with dosa and idli.
👥 1 Servings👤 Sohla El-Waylly📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
📝 Preparation Steps
1
In a small skillet, toast the chana dal over medium heat, stirring constantly, until it’s golden brown and smells toasty. Transfer to a plate to cool. Toasting each ingredient separately, repeat with the urad dal, sesame seeds, coconut flakes, cumin, flaxseeds, and curry leaves until golden, aromatic, and crisp. Transfer them to the same plate as you go. (Each ingredient will take a different amount of time to toast, so let sight and smell be your guide.)
curry leaves20
2
Once cool, in a spice grinder, blend all the toasted ingredients in batches until they form a coarse powder, similar in size to bread crumbs or coarse cornmeal. Transfer to a medium bowl.
3
Season with sugar, salt, chili powder, and MSG (if using) to taste. It should taste savory, spicy, and slightly sweet. Store gunpowder spice at room temperature for up to 6 weeks.
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