Indian Red Gun Powder Molaha Podi Recipes

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INDIAN RED GUN POWDER (MOLAHA PODI)



Indian Red Gun Powder (Molaha Podi) image

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

1 teaspoon vegetable oil
2 tablespoons channa dal
2 tablespoons Urad Dal (white gram beans)
15 small dry red chile
1/2 teaspoon asafoetida powder
2 tablespoons sesame seeds
1/2 teaspoon salt, to taste
1 1/2 tablespoons palm sugar or 1 1/2 tablespoons jaggery

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.

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