Garlic Podi | Poondu Podi

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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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 .

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Garlic Podi | Poondu Podi

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.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Servings1 cup

AuthorSharmilee J

1x2x3x

Ingredients

• 1/8 cup urad dal
• 1/2 cup chana dal
• 1 tablespoon coriander seeds optional
• 1/3 cup garlic chopped
• 12 red chillies I used kashmiri red chillies
• 1/2 teaspoon 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 teaspoon 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.

Nutrition Facts

Garlic Podi | Poondu Podi

Amount Per Serving (20 g)

Calories 35 Calories from Fat 4

% Daily Value*

Fat 0.4g1%

Saturated Fat 0.02g0%

Trans Fat 0.001g

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.1g

Sodium 3mg0%

Potassium 99mg3%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 2g2%

Protein 2g4%

Vitamin A 257IU5%

Vitamin C 40mg48%

Calcium 18mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Garlic Podi

1. Measure and Get ready with all your ingredients.In a pan roast urad dal till golden,Set aside.
   
2. 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.
   
3. Add a teaspoon of oil and roast garlic till golden and crisp.
   
4. 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.