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."
 
Indian Red Gun Powder (Molaha Podi) created by jagdip13
Ready In:
15mins
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Iowahorse
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  1. jagdip13
    I now eat it with Backed Poatoes and many oher dishes to just spice it up. Great taste.
     
  2. jagdip13
    Indian Red Gun Powder (Molaha Podi) Created by jagdip13
  3. Iowahorse
    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.
     
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