Gunpowder (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 chana dal until golden brown and aromatic. Remove and set aside.
3. Dry roast 1 cup of urad dal until it turns golden and releases a nutty aroma. 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 1/4 cup of curry leaves until they become crisp. Remove and set aside.
6. Allow all roasted ingredients to cool completely to room temperature.
7. Once cooled, transfer all ingredients to a dry blender or mixer grinder along with 2 tablespoons of salt and 1 tablespoon of asafoetida (hing).
8. Grind everything into a coarse powder. Avoid over-grinding to maintain texture.
9. Spread the ground powder on a plate to cool if it feels warm after grinding.
10. Store the gunpowder in an airtight container once completely cooled.