- Andhra nalla karam podi
- Pavakkai podi
- Recipe Cusine : Indian
- Prep Time : 10 Minutes
- Cook time : 20 Minutes
- Serves : 1 and 1/4 cup
- Author : Jeyashri
- Recipe Category : Lunch | Dinner
- Description : Garlic podi recipe, poondu podi, an aromatic South Indian spice powder| podi made using chana dal, urad dal, red chili and garlic.
Channa dal 1/3 cup Red chili 7-8 Urad dal 1/3 cup Garlic 10-12 cloves Salt as needed Oil 2 tsp
Method :
- In a pan dry roast the urad dal and chana dal till it becomes golden brown.
- Be careful no to get it burnt.
- Take it out and add the red chilis.
- Roast till they becomes crisp and not change the color.
- I used 5 kashmiri chilis and the few spicy red chili.
- Take it out and keep aside.
- Chop the garlic into small pieces.
- In a pan add oil and roast the garlic pieces till it becomes golden brown.
- Roast in a medium low flame.
- Once it is done, leave it in the pan and switch off the flame.
- Allow all the ingredients to cool completely.
- Even let it sit for 30 minutes too.
- Sometimes the inside of the roasted garlic may be hot and it will ooze out water while grinding.
- So once it is cool completely, add salt and grind this into a fine powder.
- Store this in an air tight dry container.
- You can mix this with hot rice and ghee or serve it with idli |dosa too.
- You can roast few curry leaves while roasting the dals. This gives a nice aroma to the garlic podi.
- Garlic podi has a strong smell of garlic, if you want you can lessen 1-2 cloves.
Method with step by step pictures :
- In a pan dry roast the urad dal and chana dal till it becomes golden brown.
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- Be careful no to get it burnt.
- Take it out and add the red chilis.
- Roast till they becomes crisp and not change the color.
- I used 5 kashmiri chilis and the few spicy red chili.
- Take it out and keep aside.
- Chop the garlic into small pieces.
- In a pan add oil and roast the garlic pieces till it becomes golden brown.
- Roast in a medium low flame.
- Once it is done, leave it in the pan and switch off the flame.
- Allow all the ingredients to cool completely.
- Even let it sit for 30 minutes too.
- Sometimes the inside of the roasted garlic may be hot and it will ooze out water while grinding.
- So once it is cool completely, add salt and grind this into a fine powder.
- Store this in an air tight dry container.
- You can mix this with hot rice and ghee or serve it with idli |dosa too.
- You can roast few curry leaves while roasting the dals. This gives a nice aroma to the garlic podi.
- Garlic podi has a strong smell of garlic, if you want you can lessen 1-2 cloves.
