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Andhra Gunpowder
Credit:
Gentl + Hyers
Recipe Summary
total: 15 mins
Yield: Makes about 1 Cup
Ingredients
Ingredient Checklist
1 cup roasted gram (also known as chana dalia or roasted split chickpeas; available at Indian markets)
1 tablespoon unsweetened shredded coconut
1/4 teaspoon vegetable oil
1 teaspoon cumin seeds, such as Diaspora Nagauri
1 teaspoon coriander seeds, such as Diaspora Nandini
6 to 10 dried red chiles, such as Diaspora Guntur sannam (or fewer, for less spice), broken in half
Kosher salt (we use Diamond Crystal)
1/2 teaspoon sugar
10 cloves garlic, smashed and peeled
10 dried curry leaves (available at Indian markets)
Cook's Notes
For this recipe, in addition to Diaspora Nagauri cumin and Diaspora Nandini coriander, we used Diaspora Guntur sannam chiles ($12, diaspora.com).
Gallery
Andhra Gunpowder
Credit:
Gentl + Hyers
Recipe Summary
total: 15 mins
Yield: Makes about 1 Cup
Gallery
Andhra Gunpowder
Credit:
Gentl + Hyers
Andhra Gunpowder
Credit:
Gentl + Hyers
Andhra Gunpowder
Recipe Summary
total: 15 mins
Yield: Makes about 1 Cup
Recipe Summary
total: 15 mins
Yield: Makes about 1 Cup
total: 15 mins
total:
15 mins
Yield: Makes about 1 Cup
Makes about 1 Cup
Ingredients
Ingredients
- 1 cup roasted gram (also known as chana dalia or roasted split chickpeas; available at Indian markets)
- 1 tablespoon unsweetened shredded coconut
- 1/4 teaspoon vegetable oil
- 1 teaspoon cumin seeds, such as Diaspora Nagauri
- 1 teaspoon coriander seeds, such as Diaspora Nandini
- 6 to 10 dried red chiles, such as Diaspora Guntur sannam (or fewer, for less spice), broken in half
- Kosher salt (we use Diamond Crystal)
- 1/2 teaspoon sugar
- 10 cloves garlic, smashed and peeled
- 10 dried curry leaves (available at Indian markets)
Directions
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.
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.
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.
Cook's Notes
For this recipe, in addition to Diaspora Nagauri cumin and Diaspora Nandini coriander, we used Diaspora Guntur sannam chiles ($12, diaspora.com).
Cook’s Notes
For this recipe, in addition to Diaspora Nagauri cumin and Diaspora Nandini coriander, we used Diaspora Guntur sannam chiles ($12, diaspora.com).
Reviews
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Reviews
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All Reviews for Andhra Gunpowder
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Reviews:
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All Reviews for Andhra Gunpowder
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
