Ingredients
- Garlic flakes – 25 to 30 (small size)
- Red Chillies – 6 to 8
- Coriander seeds (Dhaniya) – 2 tablespoons
- Curry leaves – a handful
- Coconut gratings – 1/2 cup
- Oil – 1 to 2 teaspoons
- Salt – 1 teaspoon or as per taste
Directions
- Put a teaspoon of oil in a kadai and fry coriander seeds (daniya), red chillies, curry leaves, garlic and coconut separately till you get nice aroma. Cool it. Add salt and grind it to a coarse powder.
- Goes well with Idli and Dosa. Can also mix it with hot rice and eat.
- Try these masala powders also:
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- Paruppu Podi (Dhal Powder)
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- Vatha Kuzhambu Podi
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Related
Should we mix it with oil like idli milagai podi or should we take it dry which is better
Leela Ashok,
Since we add garlic and coconut, this podi is not too dry and the texture is like “Thuvaiyal”. You can take as it is without any oil.
My sister who is recovering from her cancer treatment is not relishing any food. Just now, I made this recipe and after eating the hot rice, Garlic Curry leaves Podi along with little ghee, she said that she regained her taste for food.
Thank you very much for this healthy recipe.
Vedantham
Thank you for your feed back. We also have other recipes like Coriander Leaves Rice, Coriander Leaves Thokku, Ginger Thokku etc., for improving taste buds. Please try that too.
dear man
should we use dry coconut or fresh ones please tell me
Hi Srikala,
You can use both. But I used only fresh coconut.
Hello mam, how long can we store this podi in refrigerator?
If you use dry spoon, it will stay good even for a month.
Hi
Can we use peeled garlic pods soaked in vinegar for this recipe? will it change the taste too much?
Hi Kavitha,
You can use the peeled garlic pods too. However, moisture in the garlic may spoil the powder. So make it dry in shade and use it.
Within how many days should we consume this podi
Hi Srikala,
It stays good for a week at room temperature and if you refrigerate, then it will stay good for few weeks.