Idli podi, chutney pudi, or milagai podi (Tamil: இட்லிப் பொடி, romanized: iṭlip poṭi; Malayalam: ഇഡ്ഡലി പൊടി, romanized: iḍḍali poṭi;Telugu: కారం పొడి, romanized: kāraṁ poḍi; Kannada: ಚಟ್ನಿ ಪುಡಿ, romanized: chaṭni puḍi) is a coarse spice powder, originating from the Indian subcontinent, with a mixture of ground dry spices that usually comprises "dried chilis, black gram dhal, chickpea, and sesame seeds".^[1] The spice mix is commonly referred to in informal speech as "gunpowder" due to its flavorful heat or chutney powder.^[2] It is generally mixed with gingelly (sesame) oil or melted ghee when it is served alongside idli or dosa.^[3]

While historical records of the origin of podi, or gunpowder, are scattered, Sangam literature boasts it as a popular delicacy during the reign of the Vijayanagara dynasty.^[4] Its impact is most prominent in the South Indian states of Andhra Pradesh, Telangana, Karnataka, and Tamil Nadu.

The ingredients are dry-roasted separately and then ground together into a coarse powder.^[5][6] Alongside the lentils, chillies, and sesame of the basic mix, many cooks add garlic, curry leaves, asafoetida, and black pepper.^[5] Because it uses only dry ingredients, the powder keeps for weeks in an airtight jar, unlike the fresh chutneys it often stands in for.^[5]

• List of chutneys
• List of condiments
• List of Indian condiments