Imported from Instagram

Authentic Andhra Gun Powder (Karam Podi)

Name: Authentic Andhra Gun Powder (Karam Podi)
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 1 servings
Cuisine: South Asian
Ingredients: Chana dal; Urad dal (Washed); 4 Water (The on-screen text appears to show “Wate 4”; the unit and intended amount are unclear.); Curry leaves; Garlic (The transcript indicates garlic is roasted or fried separately, apparently with oil; the amount is not stated.); Asafoetida powder (Identified in the transcript as hing powder.); Chili powder (The OCR appears to read “Three mango chilli powder,” but the exact ingredient and quantity are unclear.); Turmeric powder (Added for color and taste.); Crystal salt (Added to taste.); Jaggery (Used to balance the taste.); Tamarind; Oil (The transcript mentions that the garlic may be fried in oil; amount not stated.)

Recipe by Masaroor Waris Khan @chefmasaroor · Instagram

Imported by K Kampani on SeeMeCook

A South Indian spice powder made by roasting lentils, curry leaves, garlic, and spices, then grinding them with jaggery and tamarind. It is served with idli, dosa, rice, or ghee.

1 servings30 minSouth Asian

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Ingredients

Chana dal
Urad dal (Washed)
4 Water (The on-screen text appears to show “Wate 4”; the unit and intended amount are unclear.)
Curry leaves
Garlic (The transcript indicates garlic is roasted or fried separately, apparently with oil; the amount is not stated.)
Asafoetida powder (Identified in the transcript as hing powder.)
Chili powder (The OCR appears to read “Three mango chilli powder,” but the exact ingredient and quantity are unclear.)
Turmeric powder (Added for color and taste.)
Crystal salt (Added to taste.)
Jaggery (Used to balance the taste.)
Tamarind
Oil (The transcript mentions that the garlic may be fried in oil; amount not stated.)

Steps

1
Roast the chana dal, washed urad dal, and curry leaves as shown in the video.
2
Transfer the roasted mixture to a plate and leave it to cool.
3
Roast or fry the garlic separately, apparently using oil, and transfer it to the plate with the roasted mixture.
4
Place the cooled roasted mixture in a mixer jar.
5
Add asafoetida powder, chili powder, turmeric powder, crystal salt, jaggery, and tamarind.
6
Cover the mixer jar and pulse or grind the ingredients into a powder, stopping the mixer as needed.
7
Transfer the finished gun powder to an airtight container for storage.

Notes

The source does not provide reliable quantities, roasting temperatures, exact roasting times, or a clear specification for the text identified as “Three mango chilli powder.” The transcript also does not clearly state whether the water text is an ingredient or a preparation note. Store in an airtight container; the description says it stays fresh for weeks.