Poondu Milagai Podi / Garlic podi is a perfect side dish for any south indian breakfast recipe. In my family everyone loves garlic and we include them in a variety of dishes, this simple idli podi is no exception.
Usuallygarlic podi includes any kind of dal or coconut in it but this particular recipe is more like a semi-wet podi, made with 4 simple ingredients (garlic, red chili, oil and salt) hand pounded using a mortar and pestle. Its a usual in our family, mostly served with piping hot idlis and gingely oil. They taste yum with small garlic (chinna poondu) which we get in India, I’ve made with regular garlic (malai poondu) which i get here in US. Hope you all like it!
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|Dry Red Chili||15 (long variety)|
|Salt (preferably rock salt / kallu uppu / kosher salt)||3/4 teaspoon|
Let’s see how to make this Poondu Milagai Podi…..
Assemble the ingredients- I’ve used regular slightly big garlic cloves(malai poondu) if using tiny ones add more (about 40)
Heat oil in a kadai and roast the dry red chillies till slightly browned. Remove and let cool in a plate.
In the same kadai (with no oil) lightly toast the garlic for few seconds. Remove and let cool completely.
Now take mixer jar / spice grinder and pulse the salt. (Grind to fine powder)
Now add the red chilies to the salt and pulse again to make a powder.
It may look like a coarse powder.
Add in the garlic (no need to remove the skin) they give a beautiful look the podi also they are safe and healthy to eat. Pulse just a few times to blend.
A few pulse will make the garlic blend with the chili powder. (Do not over run your mixie, it will end up in a thick paste) All we need a chunky mixture of garlic and red chilies. Usually a mortar and pestle is used to pound to this fresh garlic chutney. Later they are sun dried and pounded again to make a dry podi.
The we chutney looks like this and is still consumable at this stage. You may make a small batch and finish the same day. For future and long shelf life we need to dry the podi.
Put the wet chutney in a kadai and dry roast over low flame till the garlic looses the water content. Normally for Indian small garlic this step is not necessary as they have less water content.
It may be very chunky at first but keep stirring and breaking the chunks while toasting.
Alternately you may also sun dry them for a day. I dried them in bright sun light for a day and then transferred them to clean glass bottle. They will stay good for 6 months if refrigerated.
Serve them topped with little gingely oil along with piping hot idlis!
- Makes 1 cup of podi
- This is more like a wet podi. After sun drying they pound to make a powder like dry podi.
- For more intense red color use kashmiri chilies along with regular chilies. Add more to make it spicy.
- Garlic skin is safe to eat, they give nice look and texture to the podi.
- Try making this with chinna poondu or small garlic