|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||4%|
|Total Sugars 1g|
|Vitamin C 9mg||47%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The famous South Indian gunpowder chutney (or Molaha Podi) is indeed spicy hot—its explosive flavor is what gives it its name. The dry red chile peppers in this chutney create the heat, so it is definitely not for the faint of heart. It's a dry chutney, as opposed to the chunky, relish-like type, and it's commonly found in South Indian cuisine.
While it is traditionally mixed in oil and enjoyed with many breakfast items and including idlis (steamed South Indian rice cakes), dosas (crispy savory South Indian rice pancakes), or uttampams (savory rice and lentils pancakes) and sambar, get creative. Use it anywhere you want to add heat. Because it's a powder, you can sprinkle gunpowder chutney on top of various foods that you'd like to spice up. Use it creatively, on top of things such as bagels with cream cheese, scrambled eggs, or even on a sandwich.
One favorite and very simple way to enjoy gunpowder chutney is sprinkled on top of a serving of a cooked fragrant and long-grained rice such as basmati. Drizzle the whole dish with a spoonful of ghee (clarified butter) and you have got yourself an extremely simple yet delicious meal. Gunpowder chutney is also excellent with rotis and chapatis, too.
Gather the ingredients.
Heat the oil in a deep pan over medium heat. Add the daals and dry red chilies and toast over very low heat until they start to turn light brown in color.
Add the sesame seeds and keep roasting until the seeds turn golden. Turn off heat.
Use a coffee grinder or food processor to grind the roasted ingredients to a coarse powder (not chunky and not flour-like either, but in between).
Remove to a serving bowl and add salt to taste. Add sugar and stir well to mix.
There are many ways to make gunpowder chutney, and you may encounter versions called gunpowder masala. They vary based on the spices and other ingredients such as cumin, turmeric, curry leaves, tamarind, salt, garlic, peanuts, dried coconut, and flaxseed.
How to Store Gunpowder Chutney
The gunpowder chutney will last at least one week when stored in an airtight container but it's possible to keep it longer; the pungency will just weaken a bit as time passes.