Gun Powder Chutney Recipe or Milaga Podi is a blend of spices which is very tasty and easy to make. And can be had along with hot steamed rice and ghee.
So, finally the vacations are over and it is back to work. It’s so relaxing to take some time out for yourself and if it is at your mom’s place, then it just doubles up the fun.
I was so basking in the fun that I decided I would take a week off blogging as well and that’s whey there were no posts for the last week.
This time round it was mango-time in my hometown. This time of the year is when the market is flooded with mangoes and we deliberately decided we will plan our visit during this time so that we could enjoy some of them.
And enjoy we did.
Breakfasts were mangoes, finishing touches to lunch and dinners were also with mangoes. Some of the times, even snacks was mangoes.
The fun part is that in spite of having so many mangoes, we didn’t get bored of it. Now that we are back, we are missing them and have this strange feeling that we had so little of them.
Funny, isn’ it?
Anyways, now that vacations are over, it back to work for me, Dilip and my little one.
Gun Powder Chutney Recipe – How to make Milaga Podi
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 above and took a few seconds to realize that it is the name of a recipe.
If you mix this gunpowder along with coconut oil then this chutney can be served along with dosa and idli. But the best way to have this powder is to have it along 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.
So let us now quickly look at what this recipe is.
Gun Powder Chutney Recipe
- 1 tbsp Rice
- 3 tbsp Roasted Chana Dal
- 1 tbsp Urad dal
- 1 tsp Pepper Corns
- 30 gms Whole Red Chillies
- 1/4 tsp Asafoetida
- 1 tsp Sesame Seeds
- 1 tbsp Desiccated Coconut Powder
- Curry Leaves 3 springs
- Salt to taste
- 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.
MY PICKS FOR THIS RECIPE
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