Poondu podi or garlic powder is very flavorful and easy to make. It needs very less ingredients which are commonly available in most of the households. This poondu podi goes well with both rice and idli, dosa. I always have different homemade podi varieties, so that it will comes handy when you are hard pressed for time or not in a mood to cook yet need to fix a quick lunch. Though I love all types of podis, the karuveppilai podi is one of my favorites. Today we will learn how to make garlic/poondu podi following this easy recipe with step wise pictures.
Peel garlic and chop it into medium sized pieces. Find an easy way to peel garlic.
In a pan, dry roast bengal gram dal/channa dal on medium heat stirring continuously until it turns golden brown. Remove from pan.
In the same pan, dry roast urad dal and red chillies, stirring continuously until dal turns light brown. Remove from pan.
Heat a tsp of oil and fry the garlic on low medium heat stirring continuously until all the moisture evaporates and the garlic becomes golden brown and a little crispy. Leave it to cool.
Now grind everything together with hing and salt needed to a slightly coarse powder. Do not powder it finely.
This poondu podi goes well with idli, dosa and rice. It tastes awesome when mixed with hot steamed rice topped with a tsp of ghee. I love it with rice than with idli and dosa. For idli and dosa, my sesame seed flavored idli milagai podi is my first choice.
Storage and Shelf life
Store it in a glass bottle or an airtight container. It stays good at room temperature for 2 months. Avoid using wet spoon when handling the podi.
I love homemade podis as we can customize it to our taste. If you like homemade podis, then do check these homemade podis varieties which might come handy, when we need to fix a quick lunch.
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