Gun Powder / Milagai Pody (மிளகாய் பொடி)

Recipe Categories: Indian

Gun Powder / Milagai Pody (மிளகாய் பொடி)

INGREDIENTS:

  • Channa Dal – ½ cup
  • Urad dal (Whole) – ½ cup
  • Red chili – 20 to 25
  • Sesame seed (Black) – 3 tbsp
  • Curry leaves – 2 to 3 sprigs
  • Tamarind – Small ball (Sundakai size)
  • Hing – ½ tsp
  • Grated jaggery- 2 tsp
  • Sugar – ½ tsp
  • Salt – to taste

Gun Powder Ingredients

PREPARATION:

  • Heat the kadai and add few drops of oil. Fry the Channa dal and Urad dal (separately) until golden color. Take it out, keep it aside.
  • Then add the few drops of oil add the red chilies, fry until it starts to heat up. Take and keep it aside.
  • Wipe the curry leaves with dry towel and fry it with few drops of oil until it gets crispy. Take it out and keep it aside.
  • Fry the sesame seeds with no oil until it splutters. Take it out and keep it aside.
  • Fry the whole tamarind with no oil for few minute. Take it out and keep it aside.
  • For all of the above items, fry them in medium heat. Let cool all of them.
  • Grind all the fried items. While grinding add the Hing, Grated jaggery, sugar and salt. Grind until it becomes a coarse powder (as pictured above).
  • Store it in the dry air tight container.
  • Serve it with sesame oil for idly and dosa.

Note:

  • The Milagai Podi will taste little spicy the first day, so try it from next day.
  • You can adjust the red chili according to your taste. You can reduce few chilies as well.
  • You can adjust the grated jaggery and sugar according to your taste. Or you can avoid this it’s optional.
  • Whole tamarind is the best. If you don’t have this you can avoid this.
  • You can use white sesame seed as well.

There are 3 Comments

  1. Posted by KALAIVANI Reply

    I LIKE THE DISHES WHICH YOU HAVE SENT ME; BUT I HAVE NOT TRIED YET.
    PLEASE SENT SOME CHINESE ITEMS.

    THANK YOU!

  2. Posted by T.V.SUNDARARAJAN Reply

    I, being a south indian Iyengar , love cooking so much ! But my wife doesn’t like exploration ! I love ! I would like to know Onion chatni, pudhina chatni & kothumalli chatnies! I take pickle with sambar and rasadham rice also !

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