Poondu Milagai Podi

Poondu milagai podi is a popular South Indian spice blend made with roasted garlic, red chilies, and other aromatic ingredients. It is a versatile condiment used to enhance the flavor of various dishes. The garlic is crushed or powdered and combined with roasted red chilies, lentils, and spices, creating a coarse, flavorful powder. 

Poondu milagai podi is typically used as a seasoning for rice, idli, dosa, or other South Indian dishes, adding a spicy, garlicky kick to the food.

Poondu Milagai Podi

Recipe by S Kamala
4.0 from 1 vote
Course: Masala PowdersCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Looking for a quick and easy alternative to chutney? Try poondu milagai podi, a garlic chili powder that pairs perfectly with idli or dosa.


  • Garlic cloves (poondu) – 10 to 15

  • Red Chilies –10 to 15 Nos

  • Salt – 1 teaspoon

  • Oil – 1 teaspoon


  • 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 and replace it with the garlic cloves, then pound them with a pestle.
  • This flavorful spice blend can be enjoyed with idli or dosa, adding a delicious kick to your meal.

Recipe Video


  • 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. 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?

  4. 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.

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