Poondu Milagai Podi is a flavorful garlic spice blend. It adds depth and richness to traditional South Indian dishes. It is also perfect for enhancing meals like idli or dosa. This aromatic powder combines roasted garlic, red chilies, and various spices. It creates a delightful medley of flavors. This medley elevates the taste profile of simple dishes. Additionally, its versatility allows it to be used as a seasoning for curries, rice, or even snacks. This makes it an essential condiment for any culinary adventure.
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How to Make
To make it, start by gently crushing garlic flakes while keeping the skin on. Fry red chilies in a little oil until fragrant, then set them aside. In the same pan, briefly fry the crushed garlic and let it cool. Combine the fried chilies and salt in a mixer and grind into a fine powder. Add the garlic cloves to the mixer and pulse for a coarse texture. Alternatively, pound them with a pestle for a hands-on approach. This aromatic blend adds a delicious kick to your dishes, making it a delightful accompaniment.
Recipe Video
Poondu milagai podi is typically used as a seasoning for rice, idli, dosa, or other South Indian dishes. It adds a spicy, garlicky kick to the food.
Recipe Card
Poondu Milagai Podi
8
servings5
minutes5
minutesLooking for a quick and easy substitute to chutney? Try poondu milagai podi, a garlic chili powder that pairs perfectly with idli or dosa.
Ingredients
Garlic cloves (poondu) – 10 to 15
Red Chilies –10 to 15 Nos
Salt – 1 teaspoon
Oil – 1 teaspoon
Directions
- To prepare the garlic spice blend, start by gently crushing the garlic flakes, leaving the skin intact.
- Heat a teaspoon of oil in a kadai and fry the red chilies until fragrant. Set the chilies aside.
- In the same kadai, add the crushed garlic and fry it briefly. Once done, remove the garlic from the heat and allow it to cool.
- Now, take the fried red chilies and salt, and place them in a mixer jar. Grind them into a fine powder.
- Next, add the garlic cloves to the mixer and pulse it for one or two rounds, creating a coarse texture. Alternatively, you can remove the chili powder from the jar. Replace it with the garlic cloves. Then pound them with a pestle.
Click on the suggestion to insert it. - This flavorful spice blend can be enjoyed with idli or dosa, adding a delicious kick to your meal.
Recipe Video
Notes
- 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.
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?
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.