Gunpowder (podi), as the name suggests is a fiery dry powder which is basically a blend of spices and lentils. It’s a popular southern Indian food condiment typically served as side dish with idli as a dipping condiment along with ghee or sesame oil.

This Milagai podi is a traditional recipe especially from the state of Tamilnadu. Each state of south India has their own variations of podi recipe. Podi is used as a substitute for the traditional chutneys served for breakfast with idli, dosa, appam or even uttapam.

Every household in the south of India has their own podi recipe, but I’m sharing the one which I learnt from a friend from Tamilnadu. This particular recipe which I'm sharing is a traditional one, but sometimes I make different variations by adding flax seeds or peanuts.

To see one of the ways I use the Gunpowder masala in a dish, click here!


YIELDS: 200g approx.

PREP TIME: 5 minutes

COOKING TIME: 12 minutes

KEEP TIME: 1 month


  • 1/2 cup urad dal

  • 1/4cup chana dal

  • 10-12 dried red chillies

  • 3 stalks curry leaves

  • 1/2 tsp asafoetida (hing)

  • 1/2 tsp turmeric powder

  • 1 1/2 tbsp sesame seeds

  • 3 tsp oil (vegetable oil, sesame oil or coconut oil)

  • 1/2 tsp salt or to taste