Garlic Podi Recipe | Pandu Podi Recipe

Garlic podi is a spicy and taste -rich drought powder made from roasting garlic, lentils and some basic spices. When it is mixed with ghee or sesame oil, it tastes really good with warm rice, idli or dosa. It is a common podi in South Indian homes and is done very quickly. Even if you are new to cooking, you can try this podi because it is very simple.

This podi has a good garlic taste and when you eat, the lentils gives a little crunch. Just one spoon mixed with rice and ghee can make a simple food very tasty. And you do not need to make fresh chutney daily. Whenever you need it, it is ready in a jar. Also you do not need to cold. Just keep it in a dry bottle and use for several weeks.

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About garlic podi

Garlic podi is a dry masala powder made by roasting urad dal, gram dal, garlic, red chillies and curry leaves. All are dried one by one and then made in a powder. It is not very smooth, but slightly thick. The lentils gives a good texture, gives red chili spices and garlic gives strong taste and taste.

We usually mix it with gingeli oil or ghee and eat it with idli, dosa or rice. It tastes really good and can be made and stored for a long time. You do not have to keep it in the fridge either. Just keep it in a dry place in a tight box. You can make small batch or large batch as your wanted. The only thing that keeps in mind is to fry each item with patience slowly, nothing should be lit or roasted.

It is almost like garlic sauce powder. It is dry and always ready. So on busy morning or lazy days, just take a spoon and mix with oil and your delicious food is ready. It is very easy to do this on busy days or when guests come suddenly. Just fry, grind and do all the items well. I always like to keep it in my kitchen shelf. Even children love it with dosa or plain rice.

Pondu podi chutney is a simple and easy to make powder that is a spice for idli, dosa or even rice. This podi can also be added to vegetable curry/gravy. Like Podi, we all can stay at home too much at home, both children can live together with podi.

Garlic Podi Video

[embed]https://www.youtube.com/watch?v=oomjii-l1ka[/embed]

Garlic Podi Material

• urad dal, Gram party – The lentils gives the basis for this podi. When well roasted, it becomes golden and adds a taste of light walnuts that make the podi more tasty.
• Garlic – The main taste in this pod. After frying, the garlic becomes crisp and gives strong smell and bold taste. You can feel garlic in each bite.
• red chilli – I have used Kashmiri chili for low heat and more color. You can also use chili mixture.
• Oil – You can use sesame oil or peanut oil.
• Thief – Added to taste and taste.
• Black salt – Added to taste.

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How to step into garlic pod

1. Add ½ heed cup garlic to a helicopter.

2. This is fine like this. You can also use the knife to fix it, set one side.

3. Overall, we need 1 tbsp oil, add a little to a pan, then add ad cup urad dal with 12 red chillies.

4. Till golden brown. Transfer to a plate and set one side.

5. Add a little more oil and ½ cup gram lentils.

6. Until it turns golden brown. Transfer to the same plate and set one side.

7.Add 1 small branch curry leaves.

8. Until crisp and dry. Transfer to the same plate and set one side.

9. Rock salt as required and fry until it dries a few seconds. , Transfer to the same plate and set one side.

10.Add finely chopped garlic.

11. Till golden brown.

12. Transfer to the same plate and set separately to cool completely.

13. Transfer to a mixer jar and grind it a little thick.

14. For a plate and for cooling.

Store in a clean dried jar.

Expert tips

• roast – Keep the flame only low or medium. Fry each component gently so that it turns golden brown. If the heat is too high, it can burn bitter and taste.
• Chili Always fry red chillies with lentils. In this way it will not burn fast. Crying them alone makes it dark and bitter.
• Garlic – Garlic should be finely chopped so that it becomes crisp while frying.
• Coolant – After roasting, spread everything on a plate and let it cool down completely. If you grind while heating, it can be soft sticks or twisted.
• Pisai – Do not smooth it too. Just grind it a little thick. There should be a little crunch, which is why this makes this podi delicious.
• Masala level – Add more or less red chili according to the preference of your spices. If you want additional spicy then you can also add a small pinch pepper.

Service and storage

Mix 1-2 teaspoons of garlic pod with warm rice and make a drop of sesame oil or ghee. To promote immediate taste, do spoon on idli or dosa.

Store in an airtight jar in a cool, dry place. It will keep fresh in room temperature for 3 months.

General question

1. What can I add other ingredients?

You can add and cup coriander seeds, grind it with roasted and other ingredients.

2. What if I grind it very well?

You will lose crisp texture. Coarse bits do it taste ..

3. Can I use other lentils?

You can try tour dal or moong dal. But the taste and crunch will be different.

4. Is it very spicy?

It depends on chili. Use less for mild heat, more for a fierce kick.

5. How do I stop bitterness?

Make sure you fry chili with lentils, not alone, and do not excess than garlic.

If you have any other question about this Garlic Podi Recipe Mail me to sharmispassions@gmail.com. Also, follow me Instagram, Facebook, Pinterest ,YouTube And Twitter ,

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