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You are here: Home / Instant Powders / Andhra Garlic Podi Recipe – Poondu Podi Recipe

Andhra Garlic Podi Recipe – Poondu Podi Recipe

July 6, 2016 By Aarthi 4 Comments

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I wanted to share this podi here for a long time. Even though this is a staple in our house, i somehow missed to share it here. Finally i made quite a few powders yesterday specially for blog. Will share all those soon.

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This can be served over some rice and a drizzle of ghee. You can have it with idli or dosa too.

Hope you will give this a try and let me know how it turns out for you..



Preparation Time : 5 mins
Cooking Time : 15 mins
Makes: 1 cup


Ingredients:

Urad dal / Ulundu Paruppu – 1/2 cup
Dry Red Chillies – 6 to 8
Garlic – 15 to 20 cloves
Asafoetida / Hing / Kaya Podi – 1/4 tsp
Salt to taste
Oil – 1 tblspn

Method:

Take dal, asafoetida and chillies in a dry pan and roast till golden.

In another pan, heat oil and fry garlic till crispy. Set aside so it cools.

Take it in a blender along with salt and powder fine.

Store in a container and have with rice or idli, dosa.


Pictorial:

Take all your ingredients
Take urad dal and chillies along with asafoetida in a kadai
roast till golden
in another pan, heat little oil and add garlic
fry till golden
set aside in a plate and cool it
take chillies in a blender
powder lightly
add dal, garlic
salt
powder again
done
This can be had by mixing it with some oil or rice.

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Filed Under: Instant Powders, Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Preethi Mp

    July 6, 2016 at 10:49 am

    Is that it's dhal? Appears different and I'm unable to zoom the pic. I live abroad and we get only peeled garlics.. will that workout still?

    Reply
    • Aarthi

      July 6, 2016 at 5:53 pm

      it is urad dal with skins. You can use peeled garlic as well.

      Reply
  2. Anonymous

    July 16, 2016 at 1:27 am

    I think you can add curry leaves also to this for a nice aroma

    Reply
  3. Anonymous

    September 15, 2016 at 1:25 pm

    how long can we keep it

    Reply

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