Garlic podi recipe, poondu podi, an aromatic South Indian spice powder| podi made using chana dal, urad dal, red chili and garlic. This garlic podi can be mixed with hot rice and ghee or can be had with idli or dosa too. I make the andhra style garlic paruppu podi, with toor dal and it is my family’s favorite too. This poodu podi, i recently tasted in a restaurant and wanted to make it at home. It turned out so aromatic and tasty. If you are a podi lover and love garlic flavour, do try this aromatic garlic podi recipe. Let me know how it turned out.
Also check out my
Also check out my
Garlic podi recipe
- Recipe Cusine: Indian
- Prep Time: 10 Minutes
- Cook time: 20 Minutes
- Serves: 1 and 1/4 cup
- Author: Jeyashri
- Recipe Category: Lunch | Dinner
- Description: Garlic podi recipe, poondu podi, an aromatic South Indian spice powder| podi made using chana dal, urad dal, red chili and garlic.
Channa dal 1/3 cup
Red chili 7-8
Urad dal 1/3 cup
Garlic 10-12 cloves
Salt as needed
Oil 2 tsp
Method :
- In a pan dry roast the urad dal and chana dal till it becomes golden brown.
- Be careful no to get it burnt.
- Take it out and add the red chilis.
- Roast till they becomes crisp and not change the color.
- I used 5 kashmiri chilis and the few spicy red chili.
- Take it out and keep aside.
- Chop the garlic into small pieces.
- In a pan add oil and roast the garlic pieces till it becomes golden brown.
- Roast in a medium low flame.
- Once it is done, leave it in the pan and switch off the flame.
- Allow all the ingredients to cool completely.
- Even let it sit for 30 minutes too.
- Sometimes the inside of the roasted garlic may be hot and it will ooze out water while grinding.
- So once it is cool completely, add salt and grind this into a fine powder.
- Store this in an air tight dry container.
- You can mix this with hot rice and ghee or serve it with idli |dosa too.
Notes:
- You can roast few curry leaves while roasting the dals. This gives a nice aroma to the garlic podi.
- Garlic podi has a strong smell of garlic, if you want you can lessen 1-2 cloves.
Method with step by step pictures :
-
- In a pan dry roast the urad dal and chana dal till it becomes golden brown.
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- Be careful no to get it burnt.
- Take it out and add the red chilis.
- Roast till they becomes crisp and not change the color.
- I used 5 kashmiri chilis and the few spicy red chili.
- Take it out and keep aside.
- Chop the garlic into small pieces.
- In a pan add oil and roast the garlic pieces till it becomes golden brown.
- Roast in a medium low flame.
- Once it is done, leave it in the pan and switch off the flame.
- Allow all the ingredients to cool completely.
- Even let it sit for 30 minutes too.
- Sometimes the inside of the roasted garlic may be hot and it will ooze out water while grinding.
- So once it is cool completely, add salt and grind this into a fine powder.
- Store this in an air tight dry container.
- You can mix this with hot rice and ghee or serve it with idli |dosa too.
Notes:
- You can roast few curry leaves while roasting the dals. This gives a nice aroma to the garlic podi.
- Garlic podi has a strong smell of garlic, if you want you can lessen 1-2 cloves.
