Garlic Podi is a spicy and flavor-packed dry powder made by roasting garlic, dal, and some basic spices. It tastes really good with hot rice, idli or dosa when mixed with ghee or sesame oil. It's a common podi in South Indian homes and gets done very quickly. Even if you are new to cooking, you can try this podi as it is very simple.
This podi has a nice garlic flavor and the dal gives a bit of crunch when you eat. Just one spoon mixed with rice and ghee can make a simple meal very tasty. And you don't need to make fresh chutney daily. It's ready in a jar whenever you need. Also you don't need to refrigerate. Just keep in a dry bottle and use for many weeks.
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About Garlic Podi
Garlic Podi is a dry spice powder made by roasting urad dal, chana dal, garlic, red chillies and curry leaves. All are dry roasted one by one and then made into a powder. It is not very smooth but little coarse. The dal gives a nice texture, red chili gives spice and garlic gives strong taste and flavor.
We usually mix it with gingelly oil or ghee and eat it with idli, dosa or rice. It tastes really good and can be made and stored for a long time. You don't have to keep it in fridge also. Just keep it in a tight box in a dry place. You can make small batch or big batch as you like. The only thing to take care is roasting each item slowly with patience, nothing should get burnt or under roasted.
This is almost like garlic chutney powder. This is dry and ready always. So on busy mornings or lazy days, just take a spoon and mix with oil and your tasty meal is ready. It's very handy on busy days or when guests come suddenly. Just roast all the items well, grind and done. I like to keep it always in my kitchen shelf. Even kids love this with dosa or plain rice.
Poondu podi is a simple and easy to make chutney powder which is a condiment for idli, dosa or even rice. This podi can also be added to vegetable curries/gravies. All of us at home like podi very much, both kids can live with podi for days together.
Garlic Podi Video
Garlic Podi Ingredients
- Urad dal, Chana dal - Dal gives the base for this podi. When roasted well, it turns golden and adds mild nutty taste that makes podi more tasty.
- Garlic - Main flavor in this podi. After roasting, garlic turns crispy and gives strong smell and bold taste. You can feel garlic in each bite.
- Red chilies - I have used kashmiri chilies for less heat and more color. You can use a mix of chilies too.
- Oil - You can use sesame oil or groundnut oil.
- Curry leaves - added for taste and flavor.
- Rock salt - added for taste.
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How to make Garlic Podi Step by Step
1.To a chopper add ½ heaped cup garlic.
2.Chop it fine like this. You can use knife to fine chop it too, Set aside.
3.In total we need 1 tablespoon oil add little to a pan then add ½ cup urad dal along with 12 red chilies.
4.Roast until golden brown. Transfer to a plate and set aside.
5.Add little more oil and add ½ cup chana dal.
6.Roast until it turns golden brown. Transfer to the same plate and set aside.
7.Add 1 small sprig curry leaves.
8.Roast until crisp and dry. Transfer to the same plate and set aside.
9.Add rock salt as needed and roast until dry just few seconds is enough. . Transfer to the same plate and set aside.
10.Add finely chopped garlic.
11.Roast until golden brown.
12.Transfer to the same plate and set aside to cool down completely.
13.Transfer to a mixer jar and grind it slightly coarse.
14.Transfer to a plate and cool down.
Store in a clean dry jar.
Expert Tips
- Roasting - Keep the flame low or medium only. Roast each ingredient slowly so it turns golden brown. If heat is too high, it may burn and taste bitter.
- Chillies with dal - Always roast red chilies along with dal. This way it won't burn fast. Roasting them alone makes it dark and bitter.
- Garlic roasting - Garlic should be finely chopped so that it turns crisp while roasting.
- Cooling - After roasting, spread everything on a plate and let it cool down fully. If you grind while warm, it may stick or turn soft.
- Grinding - Don't make it very smooth. Just grind it slightly coarse. Little crunch should be there, that's what makes this podi tasty.
- Spice level - Add more or less red chilies as per your spice preference. You can also add a small pinch of pepper if you want extra spicy.
Serving and Storage
Mix 1-2 spoons of Garlic Podi with hot rice and a drizzle of sesame oil or ghee. Spoon it over idli or dosa for an instant flavor boost.
Store in a cool, dry place in an airtight jar. It will keep fresh for up to 3 months in room temperature.
FAQS
1.What other ingredients can I add?
You can add ¼ cup coriander seeds, roast and grind it along with other ingredients.
2.What if I grind it too fine?
You will lose the crunchy texture. Coarse bits are what it gives the taste..
3.Can I use other lentils?
You can try toor dal or moong dal. But flavor and crunch will vary.
4.Is this very spicy?
It depends on chilies. Use fewer for mild heat, more for a fiery kick.
5.How do I prevent bitterness?
Make sure you roast chillies with dal, not alone, and don't over-toast garlic.
If you have any more questions about this Garlic Podi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Garlic Podi Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Garlic Podi Recipe | Poondu Podi Recipe
Ingredients
- ½ cup urad dal
- ½ cup chana dal
- ½ heaped cup garlic
- 12-15 red chilies
- 1 small sprig curry leaves
- rock salt to taste
- 1 tablespoon oil
Instructions
- To a chopper add ½ heaped cup garlic.
- Chop it fine like this. You can use knife to fine chop it too, Set aside.
- In total we need 1 tablespoon oil add little to a pan then add ½ cup urad dal along with 12 red chilies.
- Roast until golden brown. Transfer to a plate and set aside.
- Add little more oil and add ½ cup chana dal.
- Roast until it turns golden brown. Transfer to the same plate and set aside.
- Add 1 small sprig curry leaves.
- Roast until crisp and dry. Transfer to the same plate and set aside.
- Add rock salt as needed and roast until dry just few seconds is enough. . Transfer to the same plate and set aside.
- Add finely chopped garlic.
- Roast until golden brown.
- Transfer to the same plate and set aside to cool down completely.
- Transfer to a mixer jar and grind it slightly coarse.
- Transfer to a plate and cool down.
- Store in a clean dry jar.
Video
Notes
- Roasting - Keep the flame low or medium only. Roast each ingredient slowly so it turns golden brown. If heat is too high, it may burn and taste bitter.
- Chillies with dal - Always roast red chilies along with dal. This way it won't burn fast. Roasting them alone makes it dark and bitter.
- Garlic roasting - Garlic should be finely chopped so that it turns crisp while roasting.
- Cooling - After roasting, spread everything on a plate and let it cool down fully. If you grind while warm, it may stick or turn soft.
- Grinding - Don't make it very smooth. Just grind it slightly coarse. Little crunch should be there, that's what makes this podi tasty.
- Spice level - Add more or less red chilies as per your spice preference. You can also add a small pinch of pepper if you want extra spicy.
Alboni - Boni's Healthy Twists
Looks very easy !.... will definitely try it
Kavitha G
How can I measure 1/8 cup coz i'm nt having that kind of measuring cup.Nice clicks.
SHARMILEE J
Half of 1/4 cup
The Happie Friends Potpourricorner
My Favourite 🙂
Nirmala R
Thank you.
I tried and it came out very tasty.
One problem. It dient turn out to be as powder as you had shown.
Texture was a bit sticky.
Can you tell how what could have gone wrong.
Sharmilee J
If you roast the garlic until crisp then you will get powder
Ambika R
Can we add hing to it Sharmi?
Sharmilee J
yes you can add
gmail login mail
I will definitely try it, thank you for sharing the recipe.
Selva
Tried ur recipe it was moist not like powder can u pls suggest me something now to get powder form???
Or the entire powder is waste ???
Sharmilee J
If garlic is not roasted well it will make the podi moist... You can use little more urad dal roast and grind separately and add it to podi.