Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Andhra Gunpowder Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 20, 2021 Print Rate It Share Share Tweet Pin Email Photo: Gentl + Hyers Total Time: 15 mins Yield: 1 Cup In the Indian state of Andhra Pradesh, podis (spice powder) is a staple in every household, with most families keeping their own secret recipes. This potent blend includes Nagauri cumin seeds ($12, diaspora.com) and Nandini coriander seeds ($10, diaspora.com); it adds a quick, easy boost of flavor to any meal. Try it sprinkled over a fried egg or in vegetable stir-fry, or simply over rice with a dollop of ghee. Ingredients 1 cup roasted gram (also known as chana dalia or roasted split chickpeas; available at Indian markets) 1 tablespoon unsweetened shredded coconut ¼ 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) ½ 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). Rate it Print