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What's Gunpowder? (Page 3)

DiamondLife IF-Sizzlerz
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Posted: 09 April 2013 at 6:03pm | IP Logged
Originally posted by hamzanuha

Found this online:

If you've eaten a south Indian meal, you have probably come across a variant of what is often called 'gunpowder' in Indian English ' spicy roasted lentil powders that go as accompaniments to various dishes. The Tamil name is molagaapoDii (literally spice powder, I think), but in Marathi and Kannada we call them chaTNiipuDii, or chutney powders. Each family has some tried and tested way of making them, and there is always one visiting aunt who insists that one lime leaf or lentil or coriander instead of cumin makes all the difference. And so the versions grow.

thanks
then it should not taste sweet..Kunal said Sachin's pizza is sweet to eatConfused

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Posted: 10 April 2013 at 1:52am | IP Logged
Originally posted by Chamaila-Kutrea

But it really tastes weird.Confused
 
Of course not dear... molagapodi tastes really good...if made in proper proportion... with urad daal, chana daal, white sesame seeds, hing and red chillies...while serving the best oil for mixing it is til oil...Smile... it is also coated on the idlies and when eaten after sometime, this mix is absorbed by the idlies and they taste just amazing...! Again in restuarants, we get podi dosas...( which is just a coating on the uthappams kind of dosas...!)
 
Reg gunpowder... it is usually just  chilli flakes... !
 
In marathi, the same thing is made as ghaati chutney... which is a combo of garlic and red chillies/powder... it is awesome and in mumbai, we get this chutney in vada paavs...Big smile

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Posted: 10 April 2013 at 1:56am | IP Logged
Originally posted by raj-avin

I am a malayali and we call it 'chammanthi podi' synonym for chutney powder.Its spicy and nice accompaniment to idli and dosa. we mix powder with oil and serve.Smile
 
 
We make chammandi podi in a different way...Confused
 
We roast the same stuff as we roast for the molagapodi and then additionally we roast coconut real good... or we use grated copra... then add a bit of tamarind pulp and jaggery (only a bit) ... grind coarsely...!
This can be stored for many days in the refridgerator... used as an accompaniment for dosas, idlies or with rice too...Big smile but this DOES NOT need any oil while serving... it is purely a dry chutney powder...!


Edited by -allizwell- - 10 April 2013 at 1:56am

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Posted: 10 April 2013 at 2:04am | IP Logged
Thx for nice info.

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Posted: 10 April 2013 at 5:05am | IP Logged
Originally posted by -allizwell-

Originally posted by Chamaila-Kutrea

But it really tastes weird.Confused
 
Of course not dear... molagapodi tastes really good...if made in proper proportion... with urad daal, chana daal, white sesame seeds, hing and red chillies...while serving the best oil for mixing it is til oil...Smile... it is also coated on the idlies and when eaten after sometime, this mix is absorbed by the idlies and they taste just amazing...! Again in restuarants, we get podi dosas...( which is just a coating on the uthappams kind of dosas...!)
 
Reg gunpowder... it is usually just  chilli flakes... !
 
In marathi, the same thing is made as ghaati chutney... which is a combo of garlic and red chillies/powder... it is awesome and in mumbai, we get this chutney in vada paavs...Big smile
R u from south. Allizwell

Edited by jyothi-m - 10 April 2013 at 5:05am

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Posted: 10 April 2013 at 5:07am | IP Logged
Originally posted by jyothi-m

Originally posted by -allizwell-

Originally posted by Chamaila-Kutrea

But it really tastes weird.Confused
 
Of course not dear... molagapodi tastes really good...if made in proper proportion... with urad daal, chana daal, white sesame seeds, hing and red chillies...while serving the best oil for mixing it is til oil...Smile... it is also coated on the idlies and when eaten after sometime, this mix is absorbed by the idlies and they taste just amazing...! Again in restuarants, we get podi dosas...( which is just a coating on the uthappams kind of dosas...!)
 
Reg gunpowder... it is usually just  chilli flakes... !
 
In marathi, the same thing is made as ghaati chutney... which is a combo of garlic and red chillies/powder... it is awesome and in mumbai, we get this chutney in vada paavs...Big smile
R u from south. Allizwell
 
yes dear... u too, right??Big smile i speak tamil... what about u??

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Posted: 10 April 2013 at 5:30am | IP Logged
Originally posted by -allizwell-

Originally posted by jyothi-m

Originally posted by -allizwell-

Originally posted by Chamaila-Kutrea

But it really tastes weird.Confused
 
Of course not dear... molagapodi tastes really good...if made in proper proportion... with urad daal, chana daal, white sesame seeds, hing and red chillies...while serving the best oil for mixing it is til oil...Smile... it is also coated on the idlies and when eaten after sometime, this mix is absorbed by the idlies and they taste just amazing...! Again in restuarants, we get podi dosas...( which is just a coating on the uthappams kind of dosas...!)
 
Reg gunpowder... it is usually just  chilli flakes... !
 
In marathi, the same thing is made as ghaati chutney... which is a combo of garlic and red chillies/powder... it is awesome and in mumbai, we get this chutney in vada paavs...Big smile
R u from south. Allizwell
 
yes dear... u too, right??Big smile i speak tamil... what about u??
I too speak tamil.

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Posted: 10 April 2013 at 5:54am | IP Logged
Originally posted by -allizwell-

Originally posted by raj-avin

I am a malayali and we call it 'chammanthi podi' synonym for chutney powder.Its spicy and nice accompaniment to idli and dosa. we mix powder with oil and serve.Smile
 
 
We make chammandi podi in a different way...Confused
 
We roast the same stuff as we roast for the molagapodi and then additionally we roast coconut real good... or we use grated copra... then add a bit of tamarind pulp and jaggery (only a bit) ... grind coarsely...!
This can be stored for many days in the refridgerator... used as an accompaniment for dosas, idlies or with rice too...Big smile but this DOES NOT need any oil while serving... it is purely a dry chutney powder...!


You two are talking about 2 different types of podis. We make both types at home. One is light coloured without coconut that we mix in oil (I think this is what is used for podi dosa as well).

And the other is the yummy spicy (**drooling started. sorry) coconut based dark coloured dry chutney that goes so well with idli and dosa (not many North Indians can put up with the spice though). I use this podi as shortcut for making a fiery curry called teeyal (Eeekkksss... I want teeyal NOW!!!Angry)

 

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