Gun Powder: How to Make Homemade Malgapodi Powder

It may be 40°C in rural Andalucía but that doesn't stop me seeking heat in my cooking. In fact, eating spicy food actually helps you cool down — the capsaicin triggers perspiration, which cools the skin. So there's logic in this malgapodi powder recipe, even in a heatwave.

Malgapodi — often called 'Gun Powder' — is a South Indian chilli powder made with lentils, fiery dry red chillies, and sesame seeds. It originates in the kitchens of Tamil Nadu and Andhra Pradesh, where it's used as a dry condiment for dosas and idlis, mixed with oil or ghee and served alongside. Use it dry as you would garam masala, stir it into oil or ghee for a fiery dipping paste, or add a spoonful of Nearly Patak's Mango Chutney for sweetness. It keeps well in a sealed jar and improves with a few days' rest.

Malgapodi — Gun Powder. Toast, cool, grind. Handle with respect.

Malgapodi Powder Recipe

Ingredients

1 tbsp urad dal

1 tbsp chana dal

1 tsp coriander seeds

2–3 black peppercorns

3–4 dry red Kashmiri or cayenne chillies (adjust to your heat preference)

1 tsp sesame seeds

Pinch of asafoetida powder

Pinch of sea salt

Method

Lightly toast each ingredient separately in a dry pan over a low to medium heat — the dals, coriander seeds, peppercorns, chillies, and sesame seeds all need just a minute or two until fragrant. Don't rush this and don't let anything burn.

Allow everything to cool completely.

Grind to a coarse or fine powder in a pestle and mortar or spice grinder, depending on your preference. Add the asafoetida and salt and mix through.

Store in a sealed jar. Use within a few weeks for best flavour.

This recipe is part of my Curry Recipes hub — a complete collection of curries, spice blends, chutneys, and curry-adjacent dishes from Casa Adora and beyond.

Wonky photos, proper food, genuine adventures — The Flexible Chef