Gun Powder / Idli Podi

Dried Red Chilies - 1/4 cup, break the chilies into 1 inch pieces and measure in the cup
Urad Dal / Split Black Grams - 1/4 cup
Chana Dal / Split Bengal Gram - 1/4 cup
Brown Sesame Seeds - 1/4 cup (optional, can be substituted with equal quantity of urad and chana dal)
Asafoetida / Hing - 1/2 tsp
Rock Salt - 1/4 tsp
Curry Leaves - 10
Aamchur / Dry Mango Powder - 1/2 tsp
Turmeric - a pinch
Oil - 1 tsp

Dry roast urad dal, chana dal, sesame seeds one by one separately over low flame in an iron wok till they are dark brown. The roasting should be done over low heat till the lentils become DARK brown.

Heat oil in the wok and over slow fire, roast the red chilies and curry leaves till they are crisp. Add salt , aamchur, turmeric and asafoetida.

Cool everything and grind together to a coarse or smooth powder. I like the powder to be a little coarse. Store in an airtight container. Can be served with idli or dosa.

Sending this recipe to the following event hosted by http://www.jagrutidhanecha.com/2012/07/announcing-event-grind-your-cooking.html