If you have ever been to an authentic South Indian restaurant you must have seen a bowl of red powder placed on every table. A South Indian staple, this spice mix is called mohala podi or the infamous gunpowder masala.
As intimidating as the name sounds, this spice mix is daunting. Made with red chillies, lentils and assorted spices, it can be sprinkled over absolutely anything. Traditionally it is a "dry chutney" served alongside dosa, sambar or idli. Sometimes a few spoons of oil is added and mixed into a paste.
- chana daal (large split yellow lentil)- 6tbsp
- skinless urad daal- 4tbsp
- 7 dry red chilies (increase or decrease amount according to how spicy your chillies are)
- 3 tbsp. sesame seeds
- Heat a dry pan and add the lentils.
- Roast till they release a nutty aroma and add the sesame seeds and chillies.
- Once the sesame seed start to brown take it out of the pan and let it cool.
- Grind in a spice Grinder or a normal mixer grinder.
- Sieve it atleast 3 times.
- Grind the uneven parts again of necessary
Chutney or mohala podi:
Take 3 table spoons of any neutral oil and whisk it into the powder. A good amount of oil will be absorbed so feel free to adjust according to the texture that you want.