Gun Powder Masala Recipe

5 from 1 vote
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Get ready to spice up your meals with the gun powder masala recipe!

Whether you’re a kitchen novice or a seasoned chef, this South Indian spice mix, also known as idli podi or chutney podi, is here to add a burst of flavor to your dishes.

Join me as I guide you through making this aromatic blend, turning your everyday meals into extraordinary delights.

Let’s dive into the world of easy, delicious, and homemade gun powder masala!

Gun Powder Masala

KEY TAKEAWAYS

  • Spice up your meals with gun powder masala, a versatile South Indian spice mix.
  • This homemade blend suits kitchen novices and seasoned chefs, adding easy and delicious flavor.
  • The mix of chana dal, urad dal, tamarind, and spices creates a bold and spicy taste.
  • Follow pro tips for slow roasting, cooling, and using a clean grinder for the best results.
  • Personalize your masala with Kashmiri red chili, experimenting with texture to suit your taste.

How to Make Gun Powder Masala? (Step by Step Guide with Images)

Step 1: Take a frying pan or wok and first put 4 tbsp of split chickpeas (chana dal) in it.

Putting 4 tbsp of split chickpeas (chana dal)

Step 2: Then add 2 tbsp of black gram split (urad dal) in it.

Adding 2 tbsp of black gram split (urad dal)

Step 3: Add 1 tsp of cumin seeds.

Adding 1 tsp of cumin seeds

Step 4: Also add ½ tsp of fenugreek seeds.

Adding ½ tsp of fenugreek seeds

Step 5: Add 5 pieces of dry red chilies to the ingredients.

Adding 5 pieces of dry red chilies to the ingredients

Step 6: Then add 1 tsp of black pepper.

Adding 1 tsp of black pepper

Step 7: Next, add 1 tsp of mustard seeds.

Adding 1 tsp of mustard seeds

Step 8: Now, add 15 pieces of garlic without skin.

Adding 15 pieces of garlic without skin

Step 9: Add ¼ cup of de-seeded tamarind.

Adding ¼ cup of de-seeded tamarind

Step 10: Add 2 tbsp of fresh curry leaves.

Adding 2 tbsp of fresh curry leaves

Step 11: Finally, add 2 tbsp of coriander seeds.

Adding 2 tbsp of coriander seeds

Step 12: Stir the ingredients for about 10 to 15 minutes to dry roast them nicely on a low flame.

Stirring the ingredients

Step 13: Turn the flame off and let it sit so that the ingredients cool completely.

Ingredients cool completely

Step 14: Take a clean and dry grinder.

Takinga clean and dry grinder

Step 15: Now pour the ingredients into a grinder.

Pouring the ingredients into a grinder

Step 16: Then add ¼ cup of asafetida directly into the grinder.

Adding ¼ cup of asafetida directly into the grinder

Step 17: Now add 1 tsp of Kashmiri red chili powder.

Adding 1 tsp of Kashmiri red chili powder

Step 18: Finally, add 2 tbsp salt.

Adding 2 tbsp salt

Step 19: Now grind the content and your gun powder masala is ready.

Gun powder masala is ready

Pro Tips for Making Gun Powder Masala

Slow and Low Roasting: Take your time to dry roast the ingredients on a low flame for 10 to 15 minutes. This brings out the rich flavors without burning them.

Cool Before Grinding: Allow the roasted ingredients to cool completely before grinding. This helps in preserving the aromatic essence of the spices.

A Clean Grinder is a Happy Grinder: Before grinding, ensure that your grinder is clean and dry. This prevents any unwanted moisture from affecting the texture and shelf life of your gun powder masala.

Personalize with Kashmiri Red Chili: Add a teaspoon of Kashmiri red chili powder for a hint of vibrant color and a mild kick. Adjust according to your spice preference.

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Salt Sensibility: While the recipe suggests 2 tablespoons of salt, start with less and add more according to your taste. You can always adjust salt later, but you can’t take it out!

Experiment with Texture: Grind the masala to your preferred texture. Whether you like it coarse or fine, the choice is yours!

Gun Powder Masala Storing Tips

Airtight Containers: Preserve the freshness of your homemade gun powder masala by storing it in airtight containers. This helps in locking in the flavors and prevents moisture from affecting its texture.

Cool and Dry Storage: Find a cool and dry spot in your kitchen to store the masala. Avoid places with direct sunlight or high humidity, as these can compromise the quality of the spice mix.

Avoid Plastic Containers: Opt for glass or stainless steel containers over plastic. Plastic containers can absorb odors and may affect the taste of your gun powder masala over time.

How Does Gun Powder Masala Taste?

Bold and Spicy: Gun powder masala boasts a bold and spicy flavor profile, thanks to the combination of dry red chilies, black peppercorns, and mustard seeds. This spice mix is not for the faint of heart, delivering a robust kick that adds an exciting element to your dishes.

Umami Richness: The blend of chana dal, urad dal, and tamarind contributes to an umami richness, providing a savory depth to the masala. This enhances the overall taste of your meals, making them more satisfying and fulfilling.

Aromatic Symphony: As you grind the ingredients together, the kitchen is filled with an aromatic symphony. The fragrance of roasted spices, garlic, and curry leaves creates an enticing atmosphere, building anticipation for the delightful flavors to come.

Versatile Zest: Gun Powder Masala is not just about heat; it brings a versatile zest that complements a variety of dishes. Whether sprinkled on idlis, dosas, or used as a seasoning in curries, this spice mix enhances the overall taste without overpowering the original flavors.

Balanced Complexity: The careful combination of cumin, fenugreek, and coriander seeds lends a balanced complexity to the masala. Each bite unfolds layers of flavors, making it a delightful addition to both traditional South Indian cuisine and other global dishes.

Gun Powder Masala Featured Image

Gun Powder Masala Alternatives

Sambar Powder: This warm, earthy, and slightly tangy powder is made from coriander seeds, red chilies, fenugreek seeds, and turmeric.

Rasam Powder: This tangy, peppery, and aromatic powder is made from cumin, pepper, coriander seeds, and dry red chilies.

Chaat Masala Powder: This is another tangy and spicy alternative with a hint of sweetness. It is made from amchur (dried mango powder), black salt, and cumin.

Curry Powder: This mildly spiced powder will add a balanced flavor. The ingredients in it are turmeric, cumin, coriander, and fenugreek.

What Dishes Can Gun Powder Masala be Used in?

Idlis and Dosas: Sprinkle gun powder masala over steamed idlis or dosas, adding a bold and spicy kick to these South Indian breakfast staples.

Upma: Enhance the taste of your upma by mixing gun powder masala into the savory semolina base, providing an extra layer of flavor.

Rice Dishes: Add a pinch of gun powder masala to plain rice or mix it into rice dishes like lemon rice or tamarind rice for a zesty twist.

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Curries and Stir-Fries: Use gun powder masala as a seasoning in vegetable curries, stir-fries, or sabzis to infuse a bold and aromatic flavor.

Chutneys and Sauces: Blend gun powder masala into coconut chutney or yogurt-based sauces for a spicy and flavorful accompaniment to your meals.

Snacks: Sprinkle gun powder masala on snacks like popcorn, roasted nuts, or fries to transform them into savory delights.

Sandwiches and Wraps: Jazz up your sandwiches or wraps by adding a dash of gun powder masala for an extra punch of flavor.

Soups: Stir gun powder masala into lentil soups or vegetable soups to add depth and spice to your comforting bowls.

Recipe Card

Gun Powder Masala Featured Image

Gun Powder Masala

By Mita Mondal
Gun powder masala is a versatile South Indian spice mix that adds a bold and spicy flavor to meals. It's made from a blend of chana dal, urad dal, tamarind, and aromatic spices, perfect for both novice cooks and experienced chefs.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiments
Cuisine Indian
Servings 15 tbsp
Calories 47 kcal

Ingredients
  

  • 4 tbsp Split chickpeas (chana dal)
  • 2 tbsp Black gram split (urad dal)
  • 1 tsp Cumin seeds
  • ½ tsp Fenugreek seeds
  • 5 pieces Dry red chili
  • 1 tsp Black pepper
  • 1 tsp Mustard seeds
  • 15 cloves Garlic
  • ¼ cup Tamarind de-seeded
  • 2 tbsp Curry leaves
  • 2 tbsp Coriander seeds
  • ¼ tsp Asafetida
  • 1 tsp Kashmiri red chili powder (optional)
  • 2 tbsp Salt

Instructions
 

  • Begin by heating a frying pan or wok over low heat.
  • Add 4 tablespoons of split chickpeas (chana dal) and 2 tablespoons of black gram split (urad dal) into the heated pan.
  • Sprinkle in 1 teaspoon of cumin seeds, followed by ½ teaspoon of fenugreek seeds.
  • Introduce 5 pieces of dry red chilies to the mix for an added kick.
  • Incorporate 1 teaspoon of black pepper and 1 teaspoon of mustard seeds to enhance the flavor profile.
  • Toss in 15 pieces of garlic without skin for an aromatic boost.
  • Include ¼ cup of de-seeded tamarind, 2 tablespoons of fresh curry leaves, and 2 tablespoons of coriander seeds into the pan.
  • Gently stir the ingredients in the pan for approximately 10 to 15 minutes, allowing them to dry roast evenly on the low flame. This step brings out the rich flavors of the spices.
  • Once the roasting is complete, turn off the heat and allow the mixture to cool completely, giving it time to settle.
  • When the mixture has cooled down, transfer it into a clean, dry grinder.
  • Add ¼ cup of asafetida directly into the grinder to continue enhancing the blend.
  • Follow with 1 teaspoon of Kashmiri red chili powder for both color and mild heat.
  • Finally, add 2 tablespoons of salt to the mix in the grinder.
  • Grind the ingredients thoroughly until you achieve the desired texture, and your Gun Powder Masala is ready to spice up your meals!
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Notes

1. Roasting Technique:
  • Low Heat Roasting: Take your time to dry roast the ingredients on a low flame for 10 to 15 minutes. This gentle approach ensures the spices are toasted evenly without burning, bringing out their full flavor.
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2. Cooling Before Grinding:
  • Preserve Aromas: Allow the roasted ingredients to cool completely before grinding. This step helps maintain the aromatic essence and prevents the spices from becoming bitter while grinding.
3. Grinding Tips:
  • Clean Grinder: Ensure the grinder is clean and dry before grinding. Any moisture can affect the texture and shelf life of the masala. A clean grinder guarantees a better blend.
  • Texture Personalization: Grind the masala to your preferred texture. Whether coarse or fine, customize it according to your taste preferences.
4. Kashmiri Red Chili Addition:
  • Controlled Heat and Color: The addition of Kashmiri red chili powder adds a hint of vibrant color and mild heat. Adjust the quantity based on your spice preference while considering both color and flavor.
5. Salt Sensibility:
  • Start Conservatively: The recipe suggests 2 tablespoons of salt. Begin with less salt and adjust according to taste. It's easier to add more later than to correct an overly salty mix.
6. Storage Tips:
  • Airtight Containers: Preserve freshness by storing the Gun Powder Masala in airtight containers. This helps retain the flavors and keeps moisture out.
  • Cool, Dry Location: Store the masala in a cool, dry place away from direct sunlight or high humidity. These conditions ensure the longevity of the spice mix.
  • Avoid Plastic Containers: Opt for glass or stainless steel containers instead of plastic as they prevent the absorption of odors that might alter the masala's taste over time.
7. Versatile Use in Recipes:
  • Enhancing Dishes: Experiment with using Gun Powder Masala in various dishes such as idlis, dosas, rice dishes, curries, chutneys, snacks, sandwiches, wraps, and soups. It adds a bold and spicy kick to elevate flavors.
These recipe notes provide additional insights and tips to ensure the best results while making and storing Gun Powder Masala, allowing for a more personalized and flavorful outcome.

Nutrition Info (Estimation Only)

Nutrition Facts
Gun Powder Masala
Amount per Serving
Calories
 
47
Calories from Fat 9
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.05
g
0
%
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0.2
g
Cholesterol
 
3
mg
1
%
Sodium
 
298
mg
13
%
Potassium
 
88
mg
3
%
Carbohydrates
 
8
g
3
%
Fiber
 
2
g
8
%
 
2
g
2
%
Protein
 
3
g
6
%
Vitamin A
 
283
IU
6
%
Vitamin C
 
80
mg
97
%
Calcium
 
44
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

Spice up your meals with the bold and spicy gun powder masala, a versatile South Indian spice mix.

Whether you’re a kitchen novice or a seasoned chef, this homemade blend of chana dal, urad dal, tamarind, and aromatic spices is sure to elevate your everyday dishes, turning them into extraordinary delights.

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