What is South Indian Gun Powder? How to make it at home?

Do you love the fiery masala sprinkled on Podi Idli or Dosa? Then here’s the best kept secret of South Indian cuisine, which is known for its unique taste and texture. Read on to know about this fiery spice mix from South India.

The fiery spice mix
South Indian Gunpowder also known as Molaga Podi for Idli Podi is a popular and flavourful spice mix used in South Indian cuisine to enhance the taste and texture of traditional delicacies.

The spice mix got its name for its unique spice quotient, which is made by amalgamating flavour-rich and aromatic spices and herbs. Here’s a basic recipe for South Indian Gunpowder that you can make at home:

How to make Gun Powder at home

Ingredients
1 cup dried red chilies,
1/2 cup urad dal,
1/4 cup chana dal
1/4 cup sesame seeds
1/4 cup dried curry leaves (optional)
1 tsp asafoetida (hing)
1 tsp salt (adjust to taste)
2-3 tbsp oil

Step 1
Heat a pan on low-medium heat and dry roast the dried red chilies until they become slightly crisp. Remove them from the pan and set them aside.

Step 2
To the same pan, add in urad dal, chana dal, and sesame seeds and dry roast until they turn golden brown and aromatic. Remove from heat and allow them to cool.

Step 3
Take another pan and heat the oil, add the curry leaves and fry them until they turn crispy. Remove and set aside. Once all the roasted ingredients have cooled down, place them in a blender or food processor along with the asafoetida and salt.

Step 4
Grind the mixture to a coarse powder as this spice mix is traditionally a bit coarse. Store this Gunpowder in an airtight container, it can stay fresh for several weeks or even months if stored properly in a cool, dry place.

Note: If you like it more spicy, you can simply add more red chilis.

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