Garlic Gunpowder (Poondu Milagai Podi)

How to Prepare

1. Heat a heavy-bottomed pan on low-medium heat and dry roast 2 cups of dried red chilies until they become crisp and aromatic. Remove and set aside.
2. In the same pan, dry roast 1 cup of urad dal until golden brown and fragrant. Remove and set aside.
3. Dry roast 1 cup of chana dal in the same pan until golden brown. Remove and set aside.
4. Dry roast 1/2 cup of sesame seeds until they start to pop and turn slightly golden. Remove and set aside.
5. Dry roast 20 garlic cloves until they turn golden and release a strong aroma. Remove and set aside.
6. Dry roast 2 tablespoons of cumin seeds until aromatic. Remove and set aside.
7. Allow all roasted ingredients to cool completely to room temperature.
8. In a dry blender or mixer grinder, first grind the dried red chilies to a coarse powder.
9. Add the roasted urad dal, chana dal, sesame seeds, garlic, cumin seeds, and 2 tablespoons of salt to the blender.
10. Grind everything together to a coarse powder. Avoid over-grinding to prevent the mixture from becoming pasty due to the oil from sesame seeds and garlic.
11. Spread the ground powder on a plate to cool completely if it feels warm.
12. Once cooled, transfer the garlic gunpowder to an airtight container for storage.