Spicy Andhra Gunpowder Chutney for Idli and Dosa

40 minutes

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Spicy Andhra Gunpowder Chutney for Idli and Dosa - Plattershare - Recipes, food stories and food lovers

4.34 from 6 votes
Andhra

About Spicy Andhra Gunpowder Chutney for Idli and Dosa

Elevate your South Indian breakfast with this authentic Andhra-style Gunpowder Chutney! This fiery and aromatic chutney perfectly complements the soft, fluffy texture of idlis and dosas, adding a delicious spicy kick to your morning meal. The unique blend of roasted lentils, red chilies, tamarind, and asafoetida creates a complex flavor profile that's both comforting and exciting.
This recipe guides you through making a flavorful gunpowder that's easy to prepare and store, ensuring you always have a delicious condiment on hand. The perfect accompaniment to idli, dosa, vada, or even as a flavorful addition to rice.
Get ready to experience a taste of Andhra Pradesh with every bite! This recipe is a celebration of South Indian culinary tradition, bringing a vibrant and unforgettable flavor to your table.
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Recipe Time & More

Prep20 minutes
Cook20 minutes
Total40 minutes
Calories105 kcal
Serves2
Served AsBreakfast
Recipe TasteCrunchySaltySpicy

Ingredients
 

For the Gunpowder Chutney

  • 1 cup Lentils black, roasted, split black lentils
  • 4-6 Chili Peppers adjust to your spice preference, dried, red
  • 4 tsp Oil vegetable or coconut oil
  • 1/2 cup Tamarind pulp or concentrate
  • 1 tsp Asafoetida hing
  • 3 tsp Sesame Seeds
  • 1.5 tsp Salt or to taste
  • 1 tsp Sugar brown sugar or jaggery for a subtle sweetness, optional
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Instructions
 

Prepare the Roasted Dal

  • Dry roast the urad dal in a pan over medium heat until fragrant and lightly browned. Set aside to cool.

Make the Gunpowder Chutney

  • Heat oil in a pan. Add the roasted dal and stir until it turns a deeper brown color.
  • Add the dried red chilies, tamarind pulp (or concentrate), asafoetida, sesame seeds, and brown sugar (if using). Stir well.
  • Cook for a few minutes until fragrant. Remove from heat and let it cool.

Grind the Mixture

  • Grind the mixture coarsely in a blender or spice grinder. Do not grind to a fine powder.

Store and Serve

  • Store the gunpowder chutney in an airtight container. It will keep for several weeks at room temperature.
  • Serve with idli, dosa, or other South Indian snacks.

Recipe Notes

Expert Tips for the Best Gunpowder Chutney

  • For a deeper flavor, lightly toast the red chilies before adding them to the oil.
  • Adjust the amount of red chilies to control the spiciness level. Start with fewer chilies and add more if needed.
  • If using tamarind concentrate, dilute it with a little water before adding it to the mixture.
  • For an extra layer of flavor, you can add a small amount of mustard seeds to the oil before adding the roasted dal.

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4.34 from 6 votes

Recipe Nutrition

Calories: 105kcalCarbohydrates: 1gProtein: 1gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 1710mgFiber: 1g

Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

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