Have you heard of chutney powders:  that fine to coarse dry mixture of what looks like spices, dipped in a little oil and served with dosas and idli? Yes, that’s what is Gunpowder / Podi/ Molaga Podi/ Milagai Podi. Many names, and varied flavour bases. Gunpowder? It’s a simple reference to the explosive heat that is supposed to be packed in a teaspoon of this Podi.

Yes, to be a Podi (that literally means ‘chilli powder’) you must be a combination of lentils and good quality chilli peppers, served with a bit of healthy oil or ghee. Other than these main ingredients, the ocean of Podi possibilities are endless, as one can see in South India.

Every home, every household and every grandmom has their own unique Gunpowder recipe that has been carried in their family for generations. Some recipes are terrain based, and very hot, like in Andhra Pradesh, whereas the Podi recipes in Karnataka are milder due to the regional red chillies available in each State. The method of roasting the ingredients also varies considerably like in Tamil Nadu, as does the addition of spices to amplify the flavour profile of each Podi like in Telangana. Some families like to grind their Podis fine, while others like it coarse.

The delectable Podi dates back to the first century AD according to Sangam literature (ancient Tamil texts), and the original recipe originates in Southern India. It’s been used as a staple accompaniment with meals like idli, dosa, rice, and uthappams. It amplifies the flavour of vegetables and sambar. But these are the traditional ways of eating Gunpowder in meals. Nowadays, Podis can be added to salads, can be a great replacement for butter on toast, for people wanting to amp up their breakfast and can be added to meat after it’s been cooked to add some heat and flavour.

Get to know the right combination of health and taste, read it here.