Gun Powder/ Milagai Podi from Tamil Nadu

May 21, 2020

Contributed by Meenakshi Rajagopalan

A popular dry chutney in the South India eaten with Dosas and Idlis has different versions from many Indian states. This is a famous one from the state of Tamil Nadu.


  1. Black Sesame seeds 1 spoon
  2. Chana Dal 1 cup
  3. Urad Dal 1 cup
  4. Hing - a pinch
  5. Dry Red Chillies 2-3
  6. Jaggery/ sugar as per taste.
  7. Gingelly Oil


  1. Heat up a pan.
  2. Dry roast sesame seeds one spoon (black gives a better aroma than the white sesame seeds). Keep it aside for cooling.
  3. Dry roast Chana dal and Urad Dal separately and cool.
  4. Add hing and roast chillies in very little oil (can adjust the spice).
  5. Finally grind them all together with salt and a bit of jaggery or sugar.
  6. Do not fine grind to keep the texture.

Mixed with a spoon of Gingelly oil/ ghee, it is ready to eat.