Authentic South Indian Gunpowder (Milagai Podi) Recipe At Home

Gunpowder, popularly known as Milagai Podi in Tamil Nadu, is a staple South Indian spice blend that adds a fiery, aromatic kick to idlis, dosas, and even plain rice. This versatile powder is a beloved condiment made from a mix of roasted lentils, dried red chilies, and spices. Its robust flavors and smoky undertones transform simple dishes into unforgettable meals. Making your own Gunpowder at home not only ensures freshness but also allows you to control the heat level and ingredient quality.

Traditional recipes vary from family to family, but the core ingredients remain the same. This recipe captures the authentic taste with a balanced blend of heat, nuttiness, and earthiness. Keep this jar handy to enjoy quick and flavorful South Indian snacks anytime. Plus, it keeps well for weeks, making it a perfect kitchen essential for busy days!

Authentic South Indian Gunpowder (Milagai Podi) Recipe At Home

This homemade Milagai Podi combines roasted lentils, red chilies, and spices for a traditional South Indian spicy condiment.

Author: Ganesh

Print Recipe

Prep Time 10 mins Cook Time 15 mins Total Time 25 mins Difficulty: Intermediate Servings: 1 Estimated Cost: $ 2.50 Calories: 45 kcal (per 1 tbsp serving) Best Season: All year

Ingredients

Servings

• ½ cup dried red chilies – adjust heat level as preferred
• ½ cup chana dal (split chickpeas)
• ¼ cup urad dal (split black gram)
• 2 tbsp sesame seeds – toasted
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• ¹⁄₂ tsp asafoetida (hing)
• Salt to taste
• 1 tbsp oil – for roasting (preferably sesame or neutral oil)

Instructions

1. Roast the Red Chilies

   Heat a pan on medium heat. Add dried red chilies and dry roast until crisp and slightly darkened (about 2-3 minutes). Remove and set aside.

1. Roast the Lentils

   In the same pan, add a little oil and roast chana dal and urad dal separately until golden brown and aromatic (about 3-4 minutes each). Remove and keep aside.

1. Toast the Seeds and Spices

   Roast coriander seeds, cumin seeds, black peppercorns, and sesame seeds until fragrant (about 2 minutes). Add asafoetida and stir for 30 seconds.

1. Cool and Grind

   Once cooled, combine all the roasted ingredients with salt in a grinder. Pulse to a coarse powder (not too fine, to maintain texture).

1. Store

   Transfer to an airtight container. Store in a cool, dry place for up to 3 weeks.

Nutrition Facts

Servings 1

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Amount Per Serving

Calories 45kcal

% Daily Value *

Total Fat 2.5g4%

Saturated Fat 0.3g2%

Sodium 120mg5%

Total Carbohydrate 5g2%

Dietary Fiber 2g8%

Sugars 0.3g

Protein 2g4%

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Calcium 20 mg

Iron 0.6 mg

Vitamin B6 0.1 mg

Magnesium 15 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Serving Suggestions:
  • Mix 1 tbsp podi with sesame oil or melted ghee and serve with hot idlis, dosas, or rice.
  • Use as a dry spice mix for quick flavor enhancement in snacks.
• Variations:
  • Add curry leaves for an extra aromatic touch.
  • Adjust chili quantity to control spiciness.
• Pro Tips:
  • Roast ingredients on medium heat to avoid burning and bitterness.
  • Let the spice powder cool completely before grinding for better texture and flavor.

Keywords: milagai podi recipe, gunpowder chutney, south indian spice mix, idli chutney powder, milagai podi homemade