Gunpowder / Milagai Podi — Dry Spice Condiment for Dosa (மிளகாய் பொடி)

Tamil Nadu — present in every home from Chennai to Coimbatore; the idli-dosa accompaniment by which Tamil culinary identity is partly expressed

Milagai podi (literally 'chilli powder' in Tamil), colloquially called 'gunpowder' for its fiery intensity, is the dry spice condiment of Tamil Nadu — a coarsely ground blend of dried red chilli, urad dal, chana dal, sesame seeds, and curry leaves, dry-roasted separately and ground coarse. It is not a sauce but a dry powder, traditionally mixed with sesame oil or ghee at the table and spread on dosa or idli before eating. Every household has a personal recipe; the defining variables are the chilli variety (Guntur for heat, byadagi for colour), the proportion of sesame, and whether jaggery is included for sweetness.

Mixed with sesame oil or ghee and spread on dosa, idli, or roti. Can also be sprinkled dry over rice with ghee. A small quantity goes a long way.