Indian Red Gun Powder Molaha Podi Recipes

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INDIAN RED GUN POWDER (MOLAHA PODI)



Indian Red Gun Powder (Molaha Podi) image

From: Julie Sahni's Classic Indian Vegetarian and Grain Cooking The following spicy powder is extremely hot, but very tasty and addictive. Some of the ingredients are specialized; you may have to get them from an Indian foods store.

Provided by Iowahorse

Categories     Sauces

Time 15m

Yield 1 serving

Number Of Ingredients 8

1 teaspoon vegetable oil
2 tablespoons channa dal
2 tablespoons Urad Dal (white gram beans)
15 small dry red chile
1/2 teaspoon asafoetida powder
2 tablespoons sesame seeds
1/2 teaspoon salt, to taste
1 1/2 tablespoons palm sugar or 1 1/2 tablespoons jaggery

Steps:

  • Heat the 1 t oil in a wok or heavy skillet over medium heat for 3 minutes.
  • Add the urad and channa dal and chiles.
  • Fry stirring constantly until the beans begin to turn color, about 3 minutes.
  • Stir in the asafetida and sesame seeds.
  • Continue frying until the contents of the pan are nicely browned and smell roasted, about 3 minutes.
  • Turn off the heat, transfer mixture to a plate and cool completely.
  • Blend in the sugar and salt.
  • Grind the mixture to a powder using a coffee grinder (my preferred method), or a large mortar and pestle or spice mill.
  • The powder should be neither course, nor as fine as flour; it should have a grainy texture.
  • This mixture stays fresh indefinitely if stored in an airtight container in a cool place.
  • Optionally, just before serving, blend a little oil into as much powder as you might use to make a sauce.

GUN POWDER



Gun Powder image

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.

Provided by Sangeetha

Categories     Asian

Time 15m

Yield 3 cups

Number Of Ingredients 6

1 cup Urad Dal
1 cup channa dal
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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