Gun Powder Recipe (Paruppu Podi, Kandi Podi)

This spicy and hot gunpowder is going to spice up your boring meal! Sprinkle it over rice, stir fry / sauteed veggies or flavored rice dishes.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time10

Cook Time20

Total Time30

Servings160 grams (⅔ cup)

½ cup (100 grams) toor dal (split pigeon peas or use ¼ each toor & moong dal/ yellow skinned moong lentils)
¼ cup (50 grams) chana dal (Bengal gram or substitute with roasted chana dal/ fried gram)
1 tablespoon (7 grams) cumin seeds
10 (20 grams) dried red chilies (I use byadgi, deseeded if required)
4 medium (5 grams) garlic cloves (peeled)
1 to 2 sprig curry leaves (optional, pat dry to remove moisture)
¾ teaspoon sea salt (adjust to taste, start with ½ tsp)

On a medium heat, dry roast red chilies in a heavy pan, until they begin to smell pungent and slightly crisp. Do not burn. Remove to a plate.
Add toor dal and begin to roast on a medium heat until aromatic and evenly roasted to a golden brown color. It takes about 6 to 7 mins. Transfer to the plate, separate from the chilies. Repeat roasting chana dal and transfer to the plate.
Dry roast curry leaves and garlic for 3 to 4 mins until the leaves turn crisp. Add cumin seeds and toast until aromatic. This should take a minute. Stir in the salt and let cool down completely.
Grind the chilies, garlic, curry leaves, salt and cumin seeds to a fine powder. Add the lentils and grind to a fine powder, in intervals, scraping the sides as required. You won't get a super fine powder due to the lentils, a very little grainy texture is what is preferred here.
Cool down completely and store the gunpowder in a air tight steel or glass jar. Serve it as a side in your South Indian meal. It can be mixed with hot rice and ghee and eaten at the start of the meal.