Best 2 Indian Red Gun Powder Molaha Podi Recipes
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.
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