POTTUKALLA PODI / ROASTED GRAM CHUTNEY POWDER/ GUN POWDER

 Gun powder / Chutney powder is a must have condiment in the Indian subcontinent. It is very famous among the southern side of the country.  It is used as a side dish for many homemade breads (Idli, roti, kulcha, parantha etc) n pancakes (dosa, uthappam, aappam, adai ,etc).

    The powder is blended with oil (usually gingely oil) and is made saucy to compliment the dish.

This is a different version of the usual gun powder (which uses urad dal as the main ingredient), that uses roasted gram as the main ingredient. It is first dry roasted with dry chillies, cashews, pepper n cumin seeds which is then cooled and grounded to a fine powder.

Roasted grams are rich in protein, fiber, minerals n also iron. They are actually fat free (but gun powders are had with oil anyway!), low in GI and is ideal for people with diabetes. Pepper and cumin seeds aids in digestion and cashews add a nutty flavour to the condiment. 

Ok ok....  I'm heading for the recipe.

POTTUKALLA PODI RECIPE

INGREDIENTS

Roasted Gram/ Pottukadalai - 350g

Dry red chillies - 10 to 15 (or as required)

Cashewnuts - 10 to 12

Pepper - 2 teaspoon

Cumin seeds - 2 teaspoon

Salt - As required

METHOD

1. Dry roast all the ingredients separately except salt.

2. Allow them to cool.

3. In a mixie jar add the roasted dry chillies with a handful of the roasted dal. Grind it to a fine powder. Grinding them at first makes sure that the chilly flakes are grounded properly.

4. Add the rest of the ingredients and grind to a fine powder. Check for salt and add accordingly.

5. Cool and pack it in a air tight container.

Tips

Addition of cashewnuts is optional.

Mix the required quantity of the podi with oil only when needed. Leftover can be finished within a week unless untouched by hand.