Gun Powder Chutney Recipe or Milaga Podi is a blend of spices that is very tasty and easy to make. It can be had along with hot steamed rice and ghee. (Step-by-step-recipe-video)
About Gun Powder Chutney Recipe:
Imagine if you walk into a restaurant and are asked if you would like to be served gunpowder. What would be your reaction?
Today’s recipe has a strange nickname, “Gunpowder” and Dilip had this experience that I spoke about above and took a few seconds to realize that it is the name of a recipe.
If you mix this gunpowder with coconut oil, this chutney can be served with dosa and idli. But the best way to have this powder is to have it with plain hot rice and a generous dollop of ghee.
Take a plate add plain rice, some ghee, and this chutney powder to taste and mix everything well and have it. Mmmmmm it tastes heavenly, you just can’t stop eating.
Milaga Podi or Milagai Powder means “chili powder” in Tamil.
But this isn’t your normal chili powder that you use. It’s a mixture of roasted lentils, seeds, and spices ground to perfection.
Each family has its secret recipe and changes the ingredients to suit their taste buds.
The result is a powder that’s spicy, nutty, and addictive. You can try another variation called curry patta chutney here.
So let us now quickly look at what this Gun Powder Chutney Recipe is.
Serving Suggestion:
Mix a tablespoon of Milaga Podi with coconut oil, or ghee to form a paste. Use it as a dip or spread it directly onto your idli, uthappam, or dosa.
Sprinkle it over steamed rice along with a dollop of ghee for a quick and flavorful meal.
Use it to spice up stir-fries, and curries, or even sprinkle it over popcorn for an adventurous snack.
Storage Suggestion:
Store the Milaga Podi in a clean, dry, airtight container to prevent exposure to air and moisture.
Keep the container in a cool, dark place away from direct sunlight.
In humid climates or for extended shelf life, store the Instant chutney powder in the refrigerator. It can last up to 3 months when refrigerated properly.
Always use a dry spoon to take out the powder to prevent moisture from entering the container.
Consider dividing the chutney into smaller portions and storing them separately. This way, you only expose a small amount at a time to air and moisture.
Pro Tips for Idli Dosa Powder:
Even Roasting: Roast the lentils and spices on medium heat, stirring continuously for uniform color and flavor.
Cool Before Grinding: Let the ingredients cool completely before grinding.
Texture: For a finer powder, grind longer. If you prefer a coarser texture for added crunch, pulse the grinder in short intervals.
Adjust Spice Levels: Customize the spice level as per your taste. You can use different varieties of dried red chilies, such as Kashmiri chilies for milder heat and vibrant color.
Shelf Life: If the chutney loses its aroma or develops an off smell, it’s time to make a fresh batch.
Why You Should Make This Instant Chutney Powder:
Great with Many Foods: Perfect with idlis, dosas, rice, and more.
Authentic Taste: Bring the rich, spicy essence of South Indian cuisine to your table.
Simple Ingredients: Made with basic ingredients.
Easy to Make: This recipe is very simple and easy to make.
Nutritious: High in protein and healthy fats from lentils and sesame seeds.
Long-Lasting: Stores well for weeks, offering a quick flavor boost anytime.
Customizable: Easily adjust spice levels and ingredients to your taste.
Cost-Effective: More economical than store-bought versions, with no preservatives.
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Basic Ingredients Used to Make this Milagai Podi:
Rice: Adds a slight crunch. You can use any rice for this instant chutney powder.
Roasted Chana Dal: Gives a nutty flavor and makes the chutney hearty.
Urad Dal: Urad dal brings an authentic flavor.
Peppercorns: Brings a warm, spicy kick to the gunpowder chutney. You can use ground black pepper if you don’t have whole pepper.
Whole Red Chilies: Brings spicyness and color to the chutney. You can reduce the quantity of chili for less heat or milder varieties like Kashmiri chilies.
Asafoetida: Adds unique flavor and helps digestion.
Sesame Seeds: Adds a nutty aroma and taste. You can skip it if you don’t have it or are allergic to it.
Desiccated Coconut Powder: Gives a subtle sweetness and richness. You can use fresh grated coconut, but make sure to dry roast it first.
Curry Leaves: Adds authentic South Indian flavor.
Salt: Enhances all the flavors in the chutney. Use any salt you have.
Gun Powder Chutney Recipe
Ingredients
- 1 tbsp Rice
- 3 tbsp Roasted Chana Dal
- 1 tbsp Urad dal
- 1 tsp Pepper Corns
- 10 gms Whole Red Chillies
- 1/4 tsp Asafoetida
- 1 tsp Sesame Seeds
- 1 tbsp Desiccated Coconut Powder
- 5-6 sprig Curry Leaves or as needed
- Salt to taste
Instructions
- Heat a pan add whole red chilly, peppercorns, urad dal and roast this for 4 – 5 minutes in a slow flame.
- Add roasted chana dal, rice, sesame seeds and roast for another 4-5 minutes till rice changes color. Take it out in a plate.
- Now in the same pan add curry leaves and dry roast until the leaves become crisp.
- Now add asafoetida, salt and desiccated coconut powder and dry roast all the ingredients and switch off the flame. Let it cool down.
- Now put everything in the blender along with salt to taste and make a powder.
- Store it in an air-tight container.
- Serve along with ghee rice, idli , dosa , uttapam.
Nutrition
Frequently Asked Questions About this Recipe:
How spicy is Gunpowder Chutney?
Gunpowder Chutney (Milaga Podi) is typically spicy due to the red chilies and peppercorns. However, you can adjust the heat by reducing the number of chilies or using milder varieties like Kashmiri red chilies for more color and less heat.
How do I store Gunpowder Chutney?
Store the chutney powder in an airtight container in a cool, dry place. It stays fresh for up to 2 weeks at room temperature. For longer shelf life, refrigerate it for up to 3 months.
How do I use Gunpowder Chutney?
Mix a tablespoon of Gunpowder Chutney with coconut oil or ghee and use it as a dip for idli or dosa. You can also sprinkle it over rice or add it to stir-fries for an extra kick of flavor.
Is Gunpowder Chutney healthy?
Yes, it is! This chutney is rich in protein (from lentils), healthy fats (from sesame seeds), and spices that have digestive benefits. It’s a nutritious and flavorful addition to meals.
Can I make this chutney without coconut?
Yes, you can skip the desiccated coconut if you prefer.
How long does it take to make the recipe?
It will take only 5-10 minutes. Gunpowder Chutney is quick and easy to make, especially if you have all the ingredients ready and roasted.
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