Gunpowder ( Podi) Rice

 

Every south Indian household will have a batch of gunpowder to go with the Idlis and Dosas. In fact my mother used to put in some dry subzis too. Gunpowder or Milaga podi as e south indians call it is made with a perfect blend of spices using the red chilies(25 nos), Urad dal(1.5 cup), Chana dal(1 cup), asafoetida(1 tsp) and handful of black sesame seeds. Dry roast each of these ingredients seperately and then grind them to a coarse powder by adding salt and asafoetida. Store this in air tight container and use sparingly.

I had leftover rice in my fridge and normally I would prepare yogurt rice or some other rice variety but when I came accross this recipe on the internet I thought of giving it a try but by adding few more ingredients to the original recipe. You too can go ahead and experiment with this recipe by adding more vegetables like potatoes or eggplants may be. 

Prep time : 10 mins

Cooking time : 10 mins

Serves : 2

Ingredients :

1 cup Leftover Rice

1 teaspoon Oil

1 teaspoon mustard seeds

1/2 teaspoon Urad dal

1/2 teaspoon Chana dal

1 Green clilly, finely chopped

Curry leaves

1 Onion, finely chopped

1 Tomato, finely chopped

1 teaspoon Cumin powder

1 teaspoon Red chilly powder

2 tablespoons Gunpowder ( Podi )

2 teaspoons Ghee

Coriander leaves

Method:

1. Heat oil in a pan and add mustard seeds. When they begin to crackle, add Urad dal and chana dal and fry them for a minute or till they turn brown. 

2. Add green chilies and curry leaves and fry for half a minute. Now add onions, salt and cook them till they become translucent. 

3. Now add chopped tomatoes, turmeric powder, Cumin powder and red chilly powder and mix well. Let them cook for 2 minutes or till the dry powders have incorporated well with the onion and tomato. 

4. Now add the rice, give it a good stir and add gunpowder to the pan.

5. Check for the seasoning and adjust according to your taste. Switch off the flame and garnish with coriander leaves. 

6. Serve hot.