Name: Andhra Gunpowder Recipe
Total time: 15 min
Yield: 1
Cuisine: Andhra

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

A versatile spice powder like this, a bold blend of cumin, coriander, coconut, dried chickpeas, and chiles, is a household staple in homes in the andhra region of india. try it on everything from a fried egg to a stir fry to with rice and a dollop of ghee. 

How to make Andhra Gunpowder Recipe

Martha Stewart

Crawler

Andhra

<p>A versatile spice powder like this, a bold blend of cumin, coriander, coconut, dried chickpeas, and chiles, is a household staple in homes in the andhra region of india. try it on everything from a fried egg to a stir fry to with rice and a dollop of ghee. </p>

Vegetarian

Roasted gram

Unsweetened shredded coconut

Vegetable oil

Cumin seeds,  such as diaspora nagauri

Coriander seeds,  such as diaspora nandini

Dried red chiles,  such as diaspora guntur sannam,  broken in 1/2

Kosher salt

Cloves garlic,  smashed and peeled

Dried curry leaves

Step 1 heat a small, heavy skillet (such as cast iron) until very hot, then reduce heat to low and add gram. Cook, shaking occasionally, until it smells slightly toasty, 1 to 2 minutes. Transfer to a plate. Add coconut to skillet; cook over low heat, stirring constantly, until fragrant and golden brown, about 30 seconds. Transfer to plate; let cool completely. In a spice grinder or mortar and pestle, grind gram and coconut to a fine powder.

step 1

Step 2 heat oil in same skillet over high until very hot. Reduce heat to low and add cumin, coriander, and chiles. Cook until chiles crackle (taking care not to burn ingredients), 1 to 2 minutes. Transfer to a plate; let cool completely. Grind to a powder in spice grinder or mortar and pestle.

step 2

Step 3 transfer ground spices to a food processor with 1 teaspoon salt, sugar, garlic, and curry leaves; pulse a few times to coarsely crush garlic. Transfer to a bowl and stir in gram-coconut mixture. Blend can be refrigerated in an airtight container up to 1 week.

step 3

Martha Stewart-1