Gun Powder Chutney For Idli Dosa – How To Make Gunpowder Recipe – Indian Culinary League – Varun

Learn how to make Gun Powder Chutney at home with Chef Varun on Get Curried.

The famous South Indian gunpowder chutney (or Milagai Podi) is spicy hot–hence the name! It is the dry red chilies that create the heat, so this chutney is not for the faint of heart. Gunpowder or Molaga podi is hugely popular in southern India. What makes this Molaga 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.
Watch our video and learn how to make this spicy and popular south Indian gunpowder at home. Don’t forget to share your feedback in the comments section below.
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Ingredients:
100 gms Split Chickpeas
50 gms Split Black Gram Lentils
50 gms Basmati Rice
Fenugreek Seeds
30 gms Kashmiri Red Chillies
1 tsp Oil
Salt

Method: Lets start with Split chickpeas in the Pan roasted in slow to moderate flame for 10 to 12 minutes then add Black Gram Lentils roast these together. Now add Basmati Rice mix them all, then add Fenugreek Seeds. Now transfer it to the bowl to cool down. Heat up the Pan with Kashmiri Red Chillies and add Oil in low flame.
Transfer the chillies into the Mixture in the bowl. After cooling down to room temperature add in the Salt, Mix it properly and transfer it to the grinding jar.
Grind it properly and then pour it into the bowl and your Gunpowder (Milagai Podi) is ready to be used with Idli, Dosa, Utapa etc.

Host: Varun Inamdar
Director: Prajish Prabhakaran
Camera: Kavaldeep Singh Jangwal, Bhushan Shivangekar, Abhishek Deshmukh, Shirin Shinde
Editor: Ravi Varma
Copyrights: Rajshri Entertainment Pvt Ltd

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