Dry Chutney Powder (Molaga/Milagai Podi)

Whether you are enjoying Idli, Dosa or any other South Indian specialty, a little bit of Dry Chutney Powder (also known as Molaga or Milagai Podi) can give you an incredible flavor boost. Sometimes called “Gun Powder” by spice loving enthusiasts, the slow roasting of different daals gives this molaga podi recipe the unique taste and texture that is sure to tantalize your taste buds.


Urad Daal – 1/4 cup
Chana Daal – 1/4 cup
Moong Daal – 2 tsp
Dry Red Chilies – 10 or to taste depending on spiciness of chilies
Coriander Seeds – 2 tsp
Curry Leaves – 2 big sprigs
Dry Coconut – 2 Tbsp
Asafoetida – 1/4 tsp
Salt – 1/2 to 3/4 tsp (to taste)
Citric Acid – 1/8 tsp
Deghi or Kashmiri Mirch Powder – 2 tsp or as needed for color


1. Dry roast Chana Daal, Urad Daal and Moong Daal in a heavy bottom skillet until light golden (approx 9-10 mins). Remove onto a plate and allow to cool.
2. In the same skillet, dry roast Red Chilies, Coriander Seeds and Curry Leaves until leaves are dry and crumble easily (approx 3-4 mins). Remove onto same plate to cool.
3. In the same skillet, dry roast Coconut Powder and Asafoetida until coconut starts to change color (approx 1 min). Remove onto same plate to cool.
4. Once cool, transfer everything into a spice grinder and add Salt, Citric Acid and Deghi or Kashmiri Mirch.
5. Grind until desired texture is achieved (relatively smooth with small coarse bits still visible is the norm).
6. Store in an air tight container either in the pantry or refrigerator.
7. Enjoy the chutney powder dry or add a little oil or ghee (clarified butter) to make a dipping sauce.

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23 thoughts on “Dry Chutney Powder (Molaga/Milagai Podi)

  1. Hi girls,

    thanks for the recipe! I see that you put curry leaves and dry them (of course, the powder IS dry in the end!). I read on another web page that they lose all their flavor when dried. Did I trust the wrong page?

    1. Hi Dorothea,

      Yes, drying curry leaves does remove some flavor, but in this case, there is no option unless you plan to make a very small batch and use it up right away. Any moisture will cause fungus to grow in the chutney.

  2. Great! Thanks for posting.
    I am looking for advise to buy a small mixer/ food processor for making pastes (onion/ ginger/ garlic) or chutneys like the one above. I have a 9 cup Cuisinart food processor and a blender but these are not meant for making fine pastes and fine powders. Thanks for your help!

  3. The poweder chatany is knowen in parts of south India by differant names.It is also callled Madaghapodi.The word madagha means TIKHA or pungant and pody means poweder.It is taken as it is with idali,dosa etc or mixed with oil or ghee.

  4. Thank you ladies…this posting is so opportune, just the other day I was discussing chaat masala with someone, who replied that they use “gunpowder” but couldn’t tell me how it was labelled at the grocery…I didn’t have a clue but am now enlightened.

  5. Hi Girls, I always wondered what ‘gun powder’ was made up of and what to put it in. This recipe is so ‘do-able’, thanks. Was just wondering why you don’t wear those wonderful white t-shirts with you logo on! I’d love to but one of those as well – can you tell me where I can purchase some?? Thanks

    1. Hi Rakhi,

      We had those shirts made some time back for an event we attended. Unfortunately, we don’t have any to sell.

    1. Pharmacies also sell it – but you may have to ask at the counter, as it has other (less wholesome) uses. Just say that you want it to descale your washing machine.

    1. Hi Ujjaval,

      You can roast the coriander powder separately because it will burn very fast. However, whole seeds will give you the optimum flavor.

  6. Wow…I am the first one to comment…yippie…
    Thanks for posting this recipe..I wanted it for some time..n u know what, my dosa batter is ready at home 🙂
    Keep rocking girls..

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