Gun Powder - South Indian Idli Chutney Powder

Name: Gun Powder - South Indian Idli Chutney Powder
Total time: 3600 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 1small cup urad dal; 1small cup chana dal; 6-7 large cloves garlic; 1 tsp jeera; 2 tsp peppercorns; 20 red chillies. If you want you can mix kashmiri and normal; leaves Few curry; 1 tbsp hing; 1 tbsp pottu kadala or roasted chanadal; as required Oil

Viji Nair @cook_25706827

#tech2

A must have staple in South India home kitchen. Each family, each city, each district, state all have their own special way of preparing this. Given below is my style. Hope you all try this and let mein know.

#tech2

Viji Nair @cook_25706827

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Ingredients

1 hour

10 servings

1small cup urad dal
1small cup chana dal
6-7large cloves garlic
1 tspjeera
2 tsppeppercorns
20red chillies. If you want you can mix kashmiri and normal
leavesFew curry
1 tbsphing
1 tbsppottu kadala or roasted chanadal
as requiredOil

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Steps

1 hour

1

Heat a few drops of oil and roast dals, chilli, pepper, curry leaves and jeera one by one on low flame till they turn golden.
2

Add a few drops of oil for each ingredient.
3

Once all items are fried seperately, put everything back to kadai and add hing powder and salt and mix well. Transfer to a plate and let it cool completely.
4

Grind to a fine coarse powder in pulse mode of your mixi.
5

Store in airtight container. Use only dry spoon to take it.
6

Mix with coconut oil, plain oil or ghee to serve.