South Indian Gun Powder/Idli Powder/Molagapodi/Milagapodi

This delectable spice powder is the favorite of all South Indians.Its a substitute of Coconut Chutney for Idlis and Dosas and can be had as an only accompaniment without any sides like Sambar. It is so delicious that I use it for other purposes namely:

1.Cutting a Guava fruit and sprinkling it over the pieces..ohhh heaven!!
2.Mixing it with a little Sesame Oil and eating it right off my fingers..;)..the childhood never goes in many of us..:).
3.Smearing a slice of freshly toasted bread with ghee and sprinkling the lovely Molagapodi!!Wow!!Homemade fresh butter works wonders too!
4.Toasting a stale Chappati on the Tawa/Griddle with a few drops of water to liven it up,spooning a heaped teaspoon of ghee and molagapodi,rolling it up and enjoying life to the fullest!
5.One of my friends in Canada even used it as a dry rub for beef briskettes for a Barbeque they did and with huge smiles they told me that the rub was a hit..:).

So..there is so much to say about this wonderful powder,Lets make some..shall we?

Need I say…a pot of gold……..

Ingredients:

2 cups Dried Red Chilies
3/4 cup Urad Dal
1/2 cup White Sesame Seeds(Safed Til)
2 tsp Asafoetida
Salt to taste
Sesame Oil(any other refined oil will do but Sesame Oil adds a South Indian flavor and taste)

Method.

We need to move step by step here as it will impart the maximum color and flavor to the powder.So first dry roast the sesame seeds in a non-stick pan on medium heat till they pop.They should be pinkish brown in color.Take out on a plate and cool.

Now heat 1 tsp oil on medium heat and dry roast red chilies till crisp.A cracking sound would be heard after sometime when you toss them in the pan meaning they are perfectly crisp.Keep aside on a plate.

Heat 2 tsp oil and add the Urad Dal.Keep tossing it all the while.After sometime it will start turning pink.

Now add the asafoetida and stir fry again till a nice aroma emanates and the dal is further fried to a light brown color. Take out on a plate and keep aside for all the 3 freshly roasted ingredients to come to room temperature.
In a spice /coffee grinder add the red chilies first.Grind to a powder.Then add the fried dal with asafoetida.Grind again till the dal has become a coarse powder.

Now add the sesame seeds.Grind very well,first in a consistent speed then in short bursts until the mixture becomes a very fine powder.

Add salt 1/2 tsp at a time and give short bursts to mix.Then check it for salt.If needed add 1/2 tsp.Be sure not to add more salt than usual or you will end up with very salty powder which will again be difficult to consume.

With a spatula mix the contents of the grinder very well ensuring there are no fragments and everything has been powdered nicely.Serve the powder with Idlis,Dosas,Adai(a kind of South Indian Pancake ) or as you like.Serve it steeped in a little sesame oil.