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!
This homemade Milagai Podi combines roasted lentils, red chilies, and spices for a traditional South Indian spicy condiment.
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.
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.
Roast coriander seeds, cumin seeds, black peppercorns, and sesame seeds until fragrant (about 2 minutes). Add asafoetida and stir for 30 seconds.
Once cooled, combine all the roasted ingredients with salt in a grinder. Pulse to a coarse powder (not too fine, to maintain texture).
Transfer to an airtight container. Store in a cool, dry place for up to 3 weeks.
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.