South Indian Gunpowder Chutney

    40 mins
Ratings (7)

Serve South Indian Gunpowder Chutney with Idlis (steamed South Indian rice cakes) or Dosas (crispy savory South Indian rice pancakes) and Sambar or simply sprinkle it on plain boiled rice and tuck in!

What You'll Need

  • 4 tbsps Chana daal (large split yellow lentil)
  • 3 tbsps skinless Urad daal
  • 3 tbsps sesame seeds
  • 5 dry red chillies (this is already really hot. Add more for more heat)
  • Salt to taste
  • 1 tsp sugar
  • 1 tbsp vegetable/ canola/ sunflower cooking oil

How to Make It

  • Heat the oil in a deep pan on medium flame. Add the Daals and dry red chillies and roast on a very low flame till they start to turn light brown in color.
  • Add the sesame seeds and keep roasting till the seeds turn golden. Turn off fire.
  • Use a coffee grinder or food processor to grind the above roasted ingredients to a coarse powder (not chunky and not flour-like either - in-between).
  • Remove into a suitable serving bowl and add salt to taste. Add sugar and stir well to mix.
  • Serve with Idlis (steamed South Indian rice cakes) or Dosas (crispy savory South Indian rice pancakes) and Sambar or simply sprinkle it on plain boiled rice and drizzle with ghee.
  • You can store this chutney in an air-tight container for at least a week.