Poondu (Garlic) Milagai Podi


  • Garlic cloves – 10 to 15
  • Red Chillies –10 to 15 Nos
  • Salt – 1 teaspoon
  • Oil – 1 tablespoon


  1. 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.
  2. Can be taken with idli/dosa. While serving, add a teaspoon of gingelly oil.


  1. hi
    Your poondu podi looks delicious.Am going to give it a try.I would like to know the shelf life of this podi?


  2. 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.

  3. Pingback: Kamala's Corner – Garlic - Kamala's Corner

  4. Hello kamala,

    I tried this poondu podi recipe… It tastes good but it is not in powder form.. It’s like chutney consistency.. Can you give tips to fix it or how to get it powder form?

  5. It will be slightly sticky only. However, if you pound the garlic in a morter and pestle, you will get thick mass. Spread it on a plate and allow to dry for sometime. This way you can get this podi in correct form.

Leave a Comment

Your email address will not be published. Required fields are marked *