- Garlic cloves – 10 to 15
- Red Chillies –10 to 15 Nos
- Salt – 1 teaspoon
- Oil – 1 tablespoon
Method:
Put one teaspoon oil in a kadai and fry red chillies. Allow to cool. Add salt and grind to a coarse powder. Before removing add the garlic cloves (no need to remove the skin) and run the mixie only one round. Or remove the chilli powder and add the garlic clove and pound it with a pestle.
Can be taken with idli/dosa. While serving, add a teaspoon of gingelly oil.
hi
Your poondu podi looks delicious.Am going to give it a try.I would like to know the shelf life of this podi?
Keerthana
Hi Repakula,
Thank you for visiting my blog. It will stay good for 10 to 15 days if you keep it in refrigerator. You can add garlic without removing the skin also. Normally it should be pounded using morter and pestal. Then only you will get perfect podi. If you use mixie, then first grind the dhal and chillies and finally add garlic and just whip it for one second. Then leave it on a plate and allow to dry.