This lock down, the one thing I have missed the most is Nagarjuna and its Andhra meals. I finally cracked the recipe of the tangy spicy Pappu Charu or the lentil curry. The other dish I missed is the Gun powder or the Andhra style chutney powder that we used to have with hot steamed rice and loads of ghee on it. Finally today I made the gun powder and the first bite I put in my mouth was like a trip to food heaven and back. Oh my god!! I missed this Andhra style chutney powder so much. Realised it only now….. Andhra Style chutney powder or more famously known as Gunpowder is a spicy, garlic powder made using roasted lentils and powdered coarsely. It can be stored for a month in an airtight bottle and had with hot rice or with dosa, idli.
We as South Indians have a weakness for chutney powders. With so many varieties that exists, we at home always have a couple of them at all times. Garlic Chutney pudi, Karibevu Chutney pudi and this Andhra style chutney powder. Do try out these chutney pudis with hot steamed rice, a pinch of salt and a lot of ghee. You will know what I am saying.
Ingredients
1/2 Cup – Chana Dal
1/2 cup – Roasted Bengal Gram
1 – Whole Garlic
3 Tbsp – White sesame
Small Lime Size Tamarind
1 Tbsp – Cumin
1 tsp – Asafoetida
15 – Byadgi / Guntur Red Chilies
2 to4 sprigs of curry leaves
Salt to taste
Method
In a heavy bottom Kadhai roast tamarind, hing, garlic, jeera, sesame seeds and curry leaves till they all turn nice and crisp.
Add chillies and dry roast till the chillies turn very crisp. Keep the flame low to avoid them from burning.
Transfer this onto a plate, spread it evenly and let it cool.
Now in the same Kadhai add Chana Dal and roast till it turns slightly golden.
Now add fried gram to this and roast till they turn nice and crisp.
Transfer it out on a plate and spread it till it cools down.
Once cooled, grind them together with salt to a coarse powder.
Store in an airtight container.
Also do check out the links for Garlic Chutney powder and Karibevu Chutney pudi ( curry leaf powder).
- ½ Cup - Chana Dal
- ½ cup - Roasted Bengal Gram
- 1 - Whole Garlic
- 3 Tbsp - White sesame
- Small Lime Size Tamarind
- 1 Tbsp - Cumin 1 Tbsp Asafoetida
- 15 - Byadgi / Guntur Red Chilies
- 2 sprigs of curry leaves
- Salt to taste
- In a heavy bottom Kadhai roast tamarind, hing, garlic, jeera, sesame seeds and curry leaves till they all turn nice and crisp.
- Add chillies and dry roast till the chillies turn very crisp. Keep the flame low to avoid them from burning.
- Transfer this onto a plate, spread it evenly and let it cool.
- Now in the same Kadhai add Chana Dal and roast till it turns slightly golden.
- Now add fried gram to this and roast till they turn nice and crisp.
- Transfer it out on a plate and spread it till it cools down.
- Once cooled, grind them together with salt to a coarse powder.
- Store in an airtight container.
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