Name: South Indian Gunpowder Chutney Powder Recipe: Authentic & Easy
Cook time: 10 min
Total time: 10 min
Ingredients: 1 cup Gram (also known as urad dal, black); 1 cup Bengal Gram Dal (also known as chana dal); 6 Chili (adjust to your spice preference, red, whole); 1 tsp Asafoetida (also known as hing, use pure compound asafoetida or omit for a vegan version); 0.25 tsp Salt (adjust to taste); 10 Curry Leaves (fresh)

South Indian Gunpowder Chutney Powder Recipe: Authentic & Easy

Richa Gupta

UpdatedJuly, 2025

10 minutes

1049 reads

4 from 4 votes

Indian South Indian

About South Indian Gunpowder Chutney Powder Recipe: Authentic & Easy

Transform your South Indian breakfasts with this homemade Gunpowder Chutney Powder recipe! This vibrant, nutty, and spicy dry chutney powder is a kitchen staple, adding an irresistible zing to idlis, dosas, and more. Forget store-bought – my recipe delivers a superior, fresher flavor that will impress your family and friends.

This simple recipe combines roasted black gram (urad dal), Bengal gram (chana dal), red chilies, asafoetida (hing), and curry leaves. Easily adjust the chili quantity for your preferred spice level – I prefer a milder version, but feel free to experiment!

Get ready to experience the authentic taste of South India with this incredibly versatile and flavorful chutney powder. It’s a game-changer for your South Indian meals!

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Recipe Time & More

Cook10

Total10

Serves

Served AsBrunch Lunch

Recipe TasteSalty Spicy

Ingredients

▢ 1 cup Gram also known as urad dal, black
▢ 1 cup Bengal Gram Dal also known as chana dal
▢ 6 Chili adjust to your spice preference, red, whole
▢ 1 tsp Asafoetida also known as hing, use pure compound asafoetida or omit for a vegan version
▢ 0.25 tsp Salt adjust to taste
▢ 10 Curry Leaves fresh

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Instructions

Roasting the Ingredients

Dry roast black gram, Bengal gram, and red chilies in a pan over medium-low heat until fragrant and lightly browned. Constant stirring is crucial to prevent burning.

Cooling and Grinding

Allow the roasted ingredients to cool completely. This prevents the spices from clumping during grinding. Once cooled, grind the black gram, Bengal gram, red chilies, asafoetida, salt, and curry leaves in a spice grinder or high-powered blender until a fine, consistent powder is achieved.

Serving Suggestion

To serve as a chutney, mix 1 tablespoon of gunpowder with 1 teaspoon of sesame oil or ghee. Spread this mixture over idlis or dosas, or sprinkle it over other dishes as desired.

Recipe Notes

Expert Tips

For even roasting: Use a wide, shallow pan and stir the ingredients frequently to ensure even browning and prevent burning.
Adjust the spice level: Start with fewer chilies and add more gradually until you reach your desired level of spiciness. Consider using milder or spicier chilies depending on preference.
Storage: Store the gunpowder in an airtight container in a cool, dark, and dry place to maintain its freshness and flavor for up to 3 months.
Grind to your preference: For a coarser texture, pulse the ingredients briefly. For a smoother texture, grind for a longer time until completely fine.