Gunpowder Rice
Milaga podi, aka gunpowder seasoning, is widely popular all over Southern India. The base of the seasoning consists of sesame seeds, urad and channa dal, Kashmiri chilies, and curry leaves; all dry toasted to enhance the flavors. Other additions you can add to the gunpowder seasonings include peanuts, rice, mustard seeds, black peppercorns, asafoetida, and dried coconut. All of the seasoning ingredients get ground to a fine powder. Not only is the seasoning great on rice, but it is great on meats, potatoes, etc.5
Equipment
- Spice grinder
Ingredients
- 3 cups cooked basmati rice
- 2 tbsp ghee
- salt to taste
Gunpowder Seasoning
- 1/4 cup sesame seeds
- 1/4 cup urad dal
- 1/4 cup channa dal
- 8 dried Kashmiri chilies
- 15 curry leaves
Instructions
- Dry toast all of the ingredients for 2-3 minutes over medium heat. Let them completely cool.
- Add the ingredients to a spice grinder.
- Grind to a powder.
- Mix the ghee into the hot cooked basmati rice.
- Season with 3 tbsp of the gunpowder seasoning; more or less to taste.
