Idli Podi (Gunpowder)
火薬と呼ばれる南インドのふりかけ！豆とスパイスの香ばしい爆発
Description
A South Indian coarsely ground spice mix pulverizing roasted Urad Dal (black gram), Chana Dal (chickpeas), red chilies, white sesame etc. Commonly called 'Gunpowder'.
Classification: For Maniacs,Mixed Spice,Umami Powder
Shops selling Idli Podi (Gunpowder)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Urad Dal
- Chana Dal
- Red chilies
- White sesame
- Curry leaves
- Hing
- Salt
Instructions
- Dry-roast Urad Dal, Chana Dal, white sesame, red chilies, curry leaves, Hing fragrantly in an oil-less pan until deep brown.
- Cool completely, grind to coarse powder leaving some crunchiness in a mixer (or mortar), mix salt.
- Serve on a small plate, pour massive Ghee (or sesame oil) into a muddy paste, dip Idli (steamed bread) or Dosa to eat.
Learn more Substitutes, pairings, tips
Key spices
Red chilies、White sesame、Curry leaves、Hing
Substitutes at Japanese supermarkets
Mix of Shichimi Togarashi, ground sesame, and kinako (as a simple sub for savoriness and heat)
Pairing
Idli (steamed bread), Dosa, White rice
Trivia
[Hardcore] 'Podi' means powder in Tamil. So spicy and savory that Brits called it 'Gunpowder'. In South India, when making chutney is tedious, just mixing this powder and oil completes the ultimate dip sauce—an essential stock.
Eating tips & etiquette
[Unique Usage] Smear this Gunpowder—turned muddy mixed with Ghee—stickily all over pure white fluffy steamed bread (Idli), exploding the mouth with bean savoriness and intense heat!
Allergen
Soy, Sesame, Dairy (only if dissolved with Ghee)