Garlic Podi is a flavourful, spiced powder made by roasting garlic, spices & dal & dry grinding it to a powder. Garlic Podi is simple & easy to make which can be relished with idli, dosa and rice by mixing with oil/ghee. Garlic Podi recipe featured in this post with step by step pictures.
Poondu podi is a simple and easy to make chutney powder made with dal,red chillies and garlic 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,mittu can live with podi for days together yes she loves it so much.So I make sure to make idli podi as soon as it gets over.I have always tried to make garlic podi like the store bought ones but have failed miserably as it would become moist/ pastey.Now have got the trick…yayy!!
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Idli Milagai Podi2
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📖 Recipe
Garlic Podi | Poondu Podi
Ingredients
- 1/8 cup urad dal
- 1/2 cup chana dal
- 1 tbsp coriander seeds optional
- 1/3 cup garlic chopped
- 12 red chillies I used kashmiri red chillies
- 1/2 tsp gingelly oil
- rock salt to taste
Instructions
- Measure and get ready with all your ingredients. In a pan roast urad dal till golden, set aside.
- Then add chana dal along with red chillies and dry roast it, until golden, set aside to cool.
- Now add coriander seeds and dry roast till golden, set aside to cool.
- Add a tsp of oil and roast garlic till golden and crisp.
- Transfer to a mixer, ground to a coarse mixture then add rock salt and grind to a semi fine powder. Transfer to a plate and let it cool completely.
- Cool down and store in an airtight container. Mix with gingelly oil and serve with hot idlis…bliss!!:)
Notes
- Slow roast all the ingredients, do not burn them.
- As my 1/2 measuring cup was missing I used 1/4 cup for chana dal just for photo sake, then added another 1/4 cup while roasting.
- Roasting red chillies with dal ensures even roasting and will not burn red chillies.
- My mother always insists not to roast red chillies alone.
- Adjust spice level according to your preference.
- It keeps well for 2-3 months in room temperature.
How to make Garlic Podi
- Measure and Get ready with all your ingredients.In a pan roast urad dal till golden,Set aside.
- Then add channa dal along with red chillies and dry roast it. until golden,Set aside to cool.Now add coriander seeds and dry roast till golden.,Set aside to cool.
- Add a tsp of oil and roast garlic till golden and crisp.
- Transfer to a mixer,ground to a coarse mixture then add rock salt and grind to a semi fine powder.Transfer to a plate and let it cool completely.
Cool down and store in an airtight container.Mix with gingelly oil and serve with hot idlis…bliss!!:)
Expert Tips
- Slow roast all the ingredients, do not burn them.
- As my 1/2 measuring cup was missing I used 1/4 cup for channa dal just for photosake, then added another 1/4 cup while roasting.
- Roasting red chillies with dal ensures even roasting and will not burn red chillies.My mother always insists not to roast red chillies alone.
- Adjust spice level according to ur preference.
- It keeps well for 2-3 months in room temperature.
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.