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Podi Gunpowder

For roasting
Chanadal 1 cup
Udaddal 1/2 cup
Khobra 1/2 cup
Dhania akhaa 1/4th cup
Jeera 1/8 th cup ( 2 tablespoon)
Red dried Mirchi whole 1/4 th cup 

Tamarind 1/4 th cup
Gud 1/4 th cup 
Salt to taste
For tempering 
Oil 1 tablespoon
Mirchi powder 3 tsps
Hing 1/2 tsp

Method

1.Roast each ingredient separately on slow fire.
2. In a mixer grinder grind the ingredients with 1 and 1/4th tspn salt   to a nice coarse powder

3. For tempering take a oil and add hing. Turn it off and  then add lal mirchi powder. 
4.  Add the roasted powder and mix well.
5. Store in a air tight container and relish with idli

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