Indian Red Gun Powder Molaha Podi
Discover the fiery and flavorful world of South Indian cuisine with "Indian Red Gun Powder Molaha Podi," a quintessential homemade spice blend that packs a punch! Made with a vibrant combination of roasted toor dal, urad dal, dried red chilies, nutty sesame seeds, aromatic curry leaves, and a hint of asafoetida, this versatile chutney powder is a pantry staple in many Indian households. Carefully toasted to perfection and ground into a fragrant, slightly coarse powder, it offers a bold, nutty, and spicy flavor profile that pairs beautifully with idlis, dosas, and steamed rice. Elevate your meal by mixing it with a drizzle of ghee or sesame oil for a traditional and irresistibly rich taste. Ready in just 25 minutes, this vegan, protein-packed condiment is not only easy to make but can also be stored for weeks, making it the ultimate time-saving companion for busy kitchens.
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Recipe Information
Ingredients
- 4 tablespoons Toor dal (pigeon peas)
- 4 tablespoons Urad dal (split black gram)
- 10 pieces Dried red chilies
- 2 tablespoons White sesame seeds
- 12 leaves Curry leaves
- 1 teaspoon Asafoetida (hing)
- 2 teaspoons Salt
- 1 tablespoon Oil (preferably sesame oil)
Instructions
Heat a dry, heavy-bottomed pan over medium heat and add the toor dal. Dry roast the toor dal while stirring continuously, until it turns golden brown and releases a nutty aroma. Transfer it to a plate to cool.
In the same pan, add the urad dal and dry roast it similarly until golden brown. Transfer it to the same plate with the toor dal and allow it to cool.
Add the dried red chilies to the pan and toast them on low-medium heat until they become crisp and slightly darker in color. Take care not to burn them. Remove and set aside to cool.
Add 1 tablespoon of oil to the pan. Once it is warm, throw in the curry leaves and fry them until crisp. Remove and place them on the cooling plate.
Dry roast the white sesame seeds in the same pan for about a minute, or until they pop gently. Transfer to the plate with the dals.
Turn off the heat and add the asafoetida to the hot pan to lightly toast its aroma. Then, add this to the mixture as well.
Once all the roasted ingredients are completely cooled, transfer them to a blender or spice grinder. Add the salt.
Grind the mixture to a slightly coarse or fine powder, depending on your preference. Stop grinding every now and then to scrape down the sides and ensure even consistency.
Allow the Molaha Podi to cool completely if it has heated up during grinding. Transfer it to an airtight jar or container to store.
Serve this flavorful gunpowder chutney with warm idlis, dosas, or rice. Mix it with ghee or sesame oil for a traditional touch.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4759 mg | 207% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 1.1 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1482 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
