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What's Gunpowder? (Page 4)

brewedawakening IF-Rockerz
brewedawakening
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Posted: 10 April 2013 at 6:54am | IP Logged
Gunpowder is ideally roasted spilt dalia powdered with sugar. Atleast, that's what I use to have when I was a kid.

But I see most people referring to idli podi/ chutney podi as gunpowder. I don't know why. Anyways here's a glossary from the little cooking I know

Molagai podi or Rasam Podi - Chillies, Coriander seeds roasted with spices.

Chutney podi/ Idli-Dosa Molagai Podi - Coconut, Red Chillies and urad dal

Pappu podi (Andra Style) - Split Dalia & Roasted Chickpeas, Coconut and Red Chillies. 

Perhaps, he might have referred this to as Gunpowder. 

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-allizwell-

-allizwell- IF-Sizzlerz
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Posted: 10 April 2013 at 7:28am | IP Logged
Originally posted by jyothi-m

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.
 
ShockedLo karlo baat...isse kehthe hain coincidence...LOL and jyoti all this while, we din know that...Big smileare u too a veggie??


Edited by -allizwell- - 10 April 2013 at 7:28am

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jyothi-

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Posted: 10 April 2013 at 7:30am | IP Logged
Originally posted by BullsEye777

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)

 
LOLbulls... bana le na...dher kis baat ki??
 
what is teeyal?? a veg or a non-veg??

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BullsEye777

deejagi IF-Rockerz
deejagi
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Joined: 05 May 2010
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Posted: 12 April 2013 at 12:29am | IP Logged
Dear Freinds, Gun powder is also called  gram flour (made out of channa dal). The sam is being used for preparing Luddoo's, pakora etc.
 
jaya
BullsEye777 IF-Sizzlerz
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Posted: 12 April 2013 at 4:32am | IP Logged
Originally posted by -allizwell-

LOLbulls... bana le na...dher kis baat ki??
 
what is teeyal?? a veg or a non-veg??


Bahut time and effort lagta haiCry

It can be either veg or non-veg depending on what you put in it. For veg, cam make with just shallots or with long string beans or with yam/potato
jyothi- IF-Stunnerz
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Posts: 32425

Posted: 12 April 2013 at 5:13am | IP Logged
Originally posted by -allizwell-

Originally posted by jyothi-m

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.
Pure veg except egg.Egg is condered as veg in  my dict. 
ShockedLo karlo baat...isse kehthe hain coincidence...LOL and jyoti all this while, we din know that...Big smileare u too a veggie??
raj-avin Senior Member
raj-avin
raj-avin

Joined: 22 July 2011
Posts: 251

Posted: 12 April 2013 at 8:06am | IP Logged
Originally posted by BullsEye777

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)

 
Wow, i love teeyal, in fact this is the first dish i learned properly. I love most things having coconut my favourite being aviyal.Big smile
raj-avin Senior Member
raj-avin
raj-avin

Joined: 22 July 2011
Posts: 251

Posted: 12 April 2013 at 8:08am | 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...!

i dint know abt this one with jaggery and tamarind but am sure it will be tasy ,maybe less spicyBig smile

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