Milagai podi/ gunpowder

Literally translated to "chillie powder", no Tamil kitchen is complete without the milagai podi made in bulk and stored in bottles or jars. Recipes vary from family to family- but most are variations of this basic recipe.

1 measure chana dal
1 measure urad dal
2 measures red chilli (I do not remove the stalks)
1/2 tsp hing/ perungayam
Salt to taste

Dry roast the channa dal and urad dal separately in a heavy bottomed kadhai on medium heat till well browned. This is the critical step- the dals should we well roasted, but not burnt. Keep aside to cool
Take some oil in the same kadhai, and on a low flame, fry the red chillies till they start to change colour (you typically end up coughing at this stage). Add hing, and heat for a minute or two. Take off the fire, and allow it to cool.
When cool, grind the red chillies till fine. Add the dals gradually, and grind till they form a coarse powder.
Add salt to taste, and mix well.

Store milagai podi in a airtight container, and serve after making a paste with either oil or ghee. Goes well with idlis, dosas and uttapams.

Milagai podi can last for several months without refrigeration as long as you ensure that it remains in a dry environment.