Gunpowder

GUNPOWDER

( Dhamakedaar Pudiya in Hindi* / Kadale Pudi in Kannada / Pappu Podi in Telugu / Paruppu Podi in Tamil )

*I do not recall the name for this in Hindi, so I am calling it Dhamakedaar Pudiya meaning “explosive powder OR powder which causes a bang”!

  

 ~

A fiery dry powdery concoction that can reduce even kings to tears. 

Its chilli power can knock you silly but its diehard fans (and they are legion) swear by it.

The uninitiated simply swear when it touches tongue.

The Name: 

Its Kannada name is a friendly “Kadale Pudi”, its Telugu name is a mild-sounding "Pappu Podi" and its Tamil name is an equally innocuous "Paruppu Podi" but it is universally known by the more user-friendly "Gunpowder".

Can be had mixed with hot plain white rice with dollops of ghee (clarified butter) or as an accompaniment to sambar and rice (again with generous helpings of ghee, for ghee is the facilitator of smooth passage). 

It increases the fire power of any dish it caresses.

Its bark is like a storm warning, Force 7 to 10, depending upon the chilli.

Its bite is worse than its bark.

In fact, its bite is like a spark.

The Makings:

Split Chick Peas - Chana Dal / Kadale Kaalu / Senagalu /  Kadalai Paruppu (Cd) - 3 tbsp

Red Gram (Pigeon Pea) - Tur Dal / Togiri Belae / Kandi Pappu / Tuvaram Paruppu (Td) - 1 tbsp

Black Gram - Urad Dal / Uddina Belae / Mina Pappu / Ulutham Paruppu  (Ud) - 3 tbsp

Sesame seeds - Til / Ellu / Nuwulu / Ellu, (Ss) - 3 tbsp

Dry Red Guntur Chilli* - Lal Mirchi / Ona Menasinakai / Yendu Mirchi / Milagai Vatthal  (Rc) - 5 

Asafoetida* - Hing / Ingu / Ingulu / Perungayam  (Af) - 1 pinch

(OR Garlic - Lassoon / Bellulli / Vellulli / Vellai Poondu - 1 clove, as alternative to Asafoetida)

Cooking Oil (Oi) – Khana Pakaane ka Teyl / Adige Ennae / Vanta Noona / Samayal Ennai - 1 tbsp

Sugar (Su) - Cheeni / Sakkarae / Sarkara / Sarkarai - 1 tsp, optional, to reduce the Fear factor and the Tear factor, not to mention the Rear factor!

Salt (Sa) - Namak / Uppu / Uppu / Uppu - to taste

*The Chilli:

The dry, red chilli may be of any of the following varieties:

   Guntur Yendu Mirchi for Heat, produces Big Bang effect on Gunpowder

   Byadgi Ona Menasinakai for Colour, produces Small Bang

   Salem Gundu Milagai for moderate colour, produces moderate whimper

   Kashmiri Mirch (or Degi Mirch) for mild fruity flavour, produces mild simper

The Guntur is recommended for maximum incendiary effect but you may opt for any of the above candidates depending upon your own fire fighting capabilities.

The Hing Thing:

Asafoetida.

Great spice.

Of Iranian origin, now proudly Indian.

Has a strong, pungent odour but in cooked dishes gives a smooth, full flavour.

Used in tiny quantities, its aroma and flavour can lift food to a different level.

Is called "Devil's Dung" by lesser fans and "Food of the Gods" by greater fans.

Use too much of it and you may need an exhaust fan.

The Method:

Pour the cooking oil into a vaanali * and heat till medium hot.

Add all the makings (except sugar and salt) and lightly fry, stirring all the while.

Remove, add sugar and salt and grind to a fine powder.

Store in an airtight container away from children, pets, poets and senior citizens.

*The Vaanali: Wok / Kadaai (Kadahi) / Baanali / Baandli / Vaanali

Yeh kya hai re? Yeno idu? Yemi ra idi? Enna da idu?

The vaanali is nothing but a kadaai or a wok, the domestic model varying from about 9" to about 12" in diameter.

Some variants are provided with two ears to handle.

Traditionally made of iron (not just the ears but the whole vessel), but nowadays all sorts of pretenders are available in the market.

Vaanali makers are a special breed. 

Some of the shops in Tiruchirapalli where I found the best vaanalis, kadaais or woks, while hunting for the best paalgova (sweetened and thickened milk or khova), are

Akasha Vaanali 

Tiruchi Vaanali Nilayam

The Kadaai Kadai

The Wokky Tokky Shoppy

The Shop While You Wok and

The Wok While You Tok

You can shop till you droop but don't drop the vaanali (or the kadaai or the wok) on your toe or you won't be able to wok, er.., I mean, walk.

The Test:

The test is in the taste.

Take one pinch, put it on the tongue, preferably your own tongue, not someone else's, stand still and experience.

There will be an initial floating sensation.

This will be followed by a Twang! and a Bang!! 

The bang may be Big or Small, or a Whimper or a Simper, depending on the chilli.

The Warning:

Statutory Warning: DO NOT BREATHE WHILE TESTING.

Breathing may produce Big Bang. Or Small Bang. Or Whimper. Or Simper. Depends.

The Reaction:

Oi + Heat + 3Cd + 1Td + 3Ud + 3Ss + 5Rc + 0.1Af + 0.1Su + Sa + Air = BIG BANG! (Or SMALL BANG! Or WHIMPER! Or SIMPER! Depends.)

The Trial:

Take one cup of hot cooked rice on a plate.

Add one liberal teaspoon of ghee.

To be on the safer side, add one more liberal teaspoon of ghee.

Sprinkle two teaspoons of gunpowder over the rice. Be liberal at your own risk.

Keep nose away while sprinkling (the nose should not get even an inkling of the sprinkling or it may lead to calamity in the twinkling of your eye).

Mix well.

Eat.

Enjoy.

Wipe nose and eyes frequently.

Keep water handy.

The End

That's all.

Samaapth.

Mukhthaaya.

Selavu.

Mutrum.

Khel khatam.

Naatak bandh.

Curtains.
Finis.
La fin.
El fin.

Finito.

- Sib Bahut Dur

© Shiva Kumar