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.

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 8

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Once all the roasted ingredients are completely cooled, transfer them to a blender or spice grinder. Add the salt.

Step 8

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.

Step 9

Allow the Molaha Podi to cool completely if it has heated up during grinding. Transfer it to an airtight jar or container to store.

Step 10

Serve this flavorful gunpowder chutney with warm idlis, dosas, or rice. Mix it with ghee or sesame oil for a traditional touch.

Nutrition Facts

Serving size	(158.1g)

Amount per serving	% Daily Value*
Calories	595.3

Total Fat 25.2g	0%
Saturated Fat 3.7g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 4758.9mg	0%
Total Carbohydrate 74.1g	0%
Dietary Fiber 22.5g	0%
Total Sugars 1.1g
Protein 27.3g	0%

Vitamin D 0IU	0%
Calcium 312.5mg	0%
Iron 11.1mg	0%
Potassium 1481.9mg	0%

*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.

Source of Calories

Fat: 35.9%

Protein: 17.3%

Carbs: 46.9%