Gunpowder Seasoning
By: McCormick Kitchens
Made With:
Its official name is Milagai Podi, which translates to chili powder. However, “Gunpowder” is the name most commonly used by South Indian food fans. It’s a dry condiment made from roasted dal (lentils), sesame seeds, chilies, cumin, coriander, and other spices. Grind it smoothly and vary the amount of chilies to take this blend from medium to spicy heat levels. Use it to season steamed rice and roasted or grilled vegetables. Sprinkle on chicken, fish, shrimp, or paneer both before and after cooking for an adventure your taste buds won’t forget.
Its official name is Milagai Podi, which translates to chili powder. However, “Gunpowder” is the name most commonly used by South Indian food fans. It’s a dry condiment made from roasted dal (lentils), sesame seeds, chilies, cumin, coriander, and other spices. Grind it smoothly and vary the amount of chilies to take this blend from medium to spicy heat levels. Use it to season steamed rice and roasted or grilled vegetables. Sprinkle on chicken, fish, shrimp, or paneer both before and after cooking for an adventure your taste buds won’t forget.
Key products
Instructions
- Heat oil in medium skillet on medium heat. Add chana dal, sesame seed, crushed red pepper, and mustard seed. Cook, stirring constantly, about 3 to 4 minutes until lightly toasted and fragrant. Remove from heat; stir in remaining spices and salt. Allow to cool 5 minutes.
- Carefully transfer seasoning mixture to coffee grinder. Process until finely ground. Spread mixture on a large plate and allow to cool completely. Store in an airtight container until ready to use.
Test Kitchen Tips:
- Use Gunpowder Spice (Milagai Podi) in our recipe for Grilled Swordfish Skewers.
- Milagai Podi literally translates to "chili powder" in Tamil, but the seasoning is more complex. It is a mixture of dal (lentils), seeds, and spices traditionally found in South Indian cuisine.
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