Best 2 Gun Powder Recipes
Gunpowder is a popular South Indian condiment made from roasted lentils, spices, and dried red chilies. It is known for its distinct smoky flavor, fiery heat, and crunchy texture. The name "gunpowder" comes from its resemblance to gunpowder, both in appearance and in its explosive flavor.
In this article, we've compiled a collection of delicious gunpowder recipes that will add a burst of flavor to your meals. From the classic Andhra-style gunpowder to variations inspired by different regions of India, these recipes offer a range of spice levels and flavors to suit every palate.
Whether you're looking for a quick and easy condiment to elevate your everyday dishes or a flavorful addition to your next party platter, our gunpowder recipes have got you covered. Explore the recipes below and discover the versatility of this fiery South Indian spice blend.
INDIAN RED GUN POWDER (MOLAHA PODI)
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
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
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
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.
Tips:
- Use fresh, quality ingredients: The better the ingredients, the better the gunpowder will taste. Fresh chilies, garlic, and ginger will give the gunpowder the best flavor.
- Roast the spices before grinding them: Roasting the spices will bring out their flavor and aroma. You can roast the spices in a dry pan over medium heat until they are fragrant and slightly browned.
- Grind the spices finely: The finer the spices are ground, the better they will blend together and the more flavor they will release.
- Store the gunpowder in an airtight container: Gunpowder can be stored in an airtight container at room temperature for up to 2 weeks. It can also be stored in the refrigerator for up to 6 months.
- Use gunpowder as a condiment or spice: Gunpowder can be used as a condiment to add flavor to dishes such as noodles, rice, and curries. It can also be used as a spice in rubs or marinades.
Conclusion:
Gunpowder is a versatile condiment and spice that can be used to add flavor and depth to a variety of dishes. It is easy to make at home and can be stored for up to 2 weeks at room temperature or 6 months in the refrigerator. With its bold and spicy flavor, gunpowder is sure to become a favorite in your kitchen.
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