Archana's Andhra Gunpowder

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Gentl & Hyers

In the Indian state of Andhra Pradesh, podis (spice powder) are a staple in every household, with most families keeping their own secret recipes. This potent blend includes Jodhana cumin seeds and Nandini coriander seeds; it adds a quick, easy boost of flavor to any meal. Try it sprinkled over a fried egg or in vegetable stir-fry, or simply over rice with a dollop of ghee.

Ingredients

1 cup roasted gram (also known as chana dal or roasted split chickpeas; available at Indian markets)
1 tablespoon unsweetened shredded coconut
1/4 teaspoon vegetable oil
1 teaspoon whole Jodhana Cumin
1 teaspoon whole Nandini Coriander
6 to 10 dried red chiles, such as Guntur Sannam (or fewer, for less spice), broken in half
Kosher salt (we use Diamond Crystal)
1/2 teaspoon sugar
10 cloves garlic, smashed and peeled
10 dried curry leaves

Methods

Heat a heavy bottomed pan until very hot; reduce the heat to low and add the roasted gram. Dry roast the lentils for 1-2 minutes till the raw smell disappears. Remove and set aside to cool completely.
To the hot pan, add the dried coconut and dry roast on low heat for about 30 seconds, stirring continuously.
Once completely cool, grind the dried coconut along with the roasted gram to a fine powder in a mixer / food processor. Set aside.
Heat the oil in the same pan over high heat until very hot. Reduce the heat to low and add the cumin seeds, coriander seeds and dried red chillies. Sauté for about 1-2 minutes or until the chillies crackle, taking care not to burn any of the ingredients. Transfer to a plate and cool completely.
Now grind the roasted ingredients to a powder in a mixer / food processsor. Add the salt, sugar, garlic, and dried curry leaves and pulse a few times to coursely crush the garlic.
Transfer to a bowl and mix in the coconut and roasted gram powder. Serve with rice and a dollop of ghee.