Putnala Pappu Podi or Andhra Gunpowder with Chana Dal is a condiment enjoyed with Andhra and other South Indian meals (or just about any Indian cuisine). Spoon the Putnala Pappu Podi or chutney powder over your idlis, top with ghee, or have the Andhra gunpowder along with your dosai and sambhar; once you've tasted it, there's no turning back.
What is this special Andhra paruppu podi? How does it taste? What is it made of? All your questions are answered in our detailed podi guide right here. Our Putnala Pappu Podi recipe or Andhra Gunpowder with Chana Dal recipe is made using dried red chillies that give it a super kick from their heat, dried coconut is used for its sweet and buttery flavour, cumin seeds add their warm and earthy aroma, roasted chana dal lends its rich and nutty flavour, garlic gives sharpness, and a bit of sugar balances out all flavours and highlights them. Lastly, salt is added to season the podi. The end result is a not-too-spicy podi or powder or Andhra gunpowder which is aromatic and extremely appetizing.
This delicious chutney powder is a nutty and aromatic spice blend, which can be made using various ingredients. There are several recipes for a variety of podis or powders. Andhra Gunpowder with Chana Dal is made using the aforementioned ingredients. Other podis served in South India include garlic podi which is made with garlic as the key ingredient, karuvepilai is a curry patta podi, rasam podi, Chettinad palakara podi, and sambar podi is simply what we know as sambar masala powder. The list can be long and extensive and the preparation of the podis vary from region to region and depend on availability of the local ingredients.
Andhra Gunpowder gets its name from 'Gunpowder' an explosive powdered mix of saltpetre, charcoal, and sulphur, because of the podi’s fiery and explosive taste. It is a taste bomb with the heat of the chillies and flavour of all other ingredients used in its making. However, ours is putnala papu podi with the addition of chana dal and is not as spicy as other variety commonly known as Andhra gunpowder. The colour of Putnala Pappu Podi may vary depending on the colour and quantity of ingredients. It can be a mellow orange / beige with a few chillies or may take a fiery red colour if you use more red chillies.
Using a heavy kadhai or wok over low heat with constant stirring ensures the ingredients don't burn and roast evenly. Note that you don’t want to colour the spices but just roast them till aromatic.
Pick a spice grinder or a small blender to grind the podi ingredients for even grinding. Give breaks between grinding the podi and scrape the masala from the walls of the blender until you get the desired fine consistency. Use roasted chana dal which is available at most stores stocking South Indian ingredients. The regular chana dal will not work for this recipe.
This podi, and most other podis, can be stored in an airtight container in the refrigerator or freezer for up to 30 days. It will last longer but the flavour will diminish with time so it is best to make it in small batches frequently. You could, however, double or quadruple the quantity of the ingredients if you are serving up a feast and need to make a bigger batch.
Serve the Putanala Pappu Podi or Andhra Gunpowder with Chana Dal by mixing it with ghee or gingelly oil and smear it on steamed rice idlis, or pile it on the side of you plate, pour ghee over it, and dip your idli into it. Perk up your South Indian meals with this paruppu podi as it tastes great when dunked into with a dosa with some ghee or gingelly oil.
Andhra Gunpowder with Chana Dal mixed with ghee can accompany and uplift a simple meal of dal, rice, and vegetables. The podi is often served as part of traditional banana leaf meals in the southern Indian states but it tastes just as great sprinkled on your avocado toast or on your breakfast of egg and toast, or as a secret ingredient in your meat or chicken curries.
Our Putnala Pappu Podi recipe enhances just about any dish which doesn't contain other strong flavours. Though Putnala Pappu Podi can be eaten all year round, you may choose to decrease the spice quotient in the summer and add more chillies to your mix during the winter season.
Learn how to make best Andhra Gunpowder with chana dal, dried coconut, red chillies, cumin seeds, garlic and sugar at home with Yummefy’s step by step video and recipe.
If you liked this recipe you may also want to try our:
Sambar Podi
Hari Chutney | Fresh Coriander Chutney
Hummus
Tamarind Chutney
How to Make Paneer at Home
Chaat Masala
Tomato Chutney
Or see all our Spices and Masalas right here!