This is also known as Idli Mulagapodi. This is a traditional south indian condiment served with idlis and dosas. Mix with little oil, preferably sesame oil, and serve alongside idlis. There are many versions of course, and this is the way made in my home.
1 1/2 cups dried red chilies (increase according to heat tolerance)
1/2 cup black sesame seed
3/4 teaspoon tamarind extract
1/2 teaspoon asafoetida powder
Steps:
Please do not use white sesame seeds as that changes the flavor altogether.
Dry roast each ingredient separately in a hot pan without oil till well roasted and a nice smell emanates.
Take care not to burn the ingredients.
Cool and powder. Add salt finally.
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Gather your ingredients and measure them based on the black powder formula above. Whether you are making 1lb or 10lb the breakdown will be the same 75% Potassium Nitrate, 15% Charcoal and 10% Sulfur.
Next mill or grind your saltpeter. Most recommend doing this in a ball mill but I wanted to do this all by hand to get an idea of how it would work without conveniences.
Once the potassium is ground add the measured charcoal and sulfur and begin to mix the ingredients thoroughly.
As you can see in the photo above the mix was not completely smooth so I ran it through a mesh sieve to remove and potassium nitrate that had not been ground fine enough.
It worked so much better than hand mixing I just ran it through the sieve again. You can really see it becoming something at this point. The sieve was crucial to this process if you are going to be doing it by hand.
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