A South Indian chutney powder also known as gun powder, goes well with tiffin items like Dosai, Idli and Upmaa when you don't have time to make chutney or sambhar.
- Whole White Urad - 1 tea cup (black gram)
- Channa Dal - 1/2 tea cup (bengal gram)
- Black Til - little less than 1/4 tea cup
- Red Chillies - 16 - 20 Nos. or as per preference
- Hing powder - 1 tsp
- Salt to taste
- Gingelly Oil - 2 tsp
- Heat a Pan / Kadai and add gingelly oil to it
- Add Urad and fry till it turns into golden brown & transfer it to a plate
- Now in the same pan / kadai, add channa dal & roast till it becomes crispy and changes colour slightly, transfer it to the plate containing urad.
- Roast black til till it pops & add it to the fried dals
- Roast red chilli add it to the dals and let it cool.
- In a mixie jar add the fried items & grind it for 30 seconds.
- Add salt and hing and powder them. (A coarse texture will give it a crispiness while chewing)
You can alter the quantity of black gram (urad) and Channa dal (bengal gram) which gives different flavour & taste to this preparation. I alter them to bring change in taste.
- Instead of chutney or sambhar, you can have them with this power mixed in little oil into a pasty texture. Can be consumed without mixing oil too.
- Oil used for deep frying, when reaches the smoking point once, is not good to use it again for frying purposes. That oil can be used for mixing it with the chutney powder and makes the molagaipodi even more tastier.