Andhra garlic powder or poondu podi with step by step pictures. Spicy garlic flavoured powder which taste amazing when mixed with rice and ghee or oil.
Garlic Podi Recipe
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.
Garlic powder is made from dehydrated garlic cloves that have been ground into fine particles. The flavour is garlicky, but not like fresh- chopped garlic. It tastes sweeter and less assertive than fresh garlic, but lacks the caramelly undertones of roasted or sautéed garlic.
Garlic powder / Poondu podi is a simple and easy-to-make chutney
powder made with dal, red chillies, and garlic that can be served with
idli, dosa, or even rice. This podi is also delicious in vegetable curries.
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Rasam Powder
Bachelor Sambar Powder
Biryani Masala Powder
This can be served over some rice and a drizzle of ghee. You can have it with idli or dosa too.
Ingredients for Andhra Garlic Podi Recipe :
Urad dal / Ulundu Paruppu :
Urad dal is a good source of protein. Protein, potassium, calcium, iron, niacin, Thiamine, and riboflavin are all abundant. Urad Dal is also high in dietary fibre, is oflavones, and vitamin B complex. Urad dal should be consumed for a variety of reasons.
Garlic :
Garlic has a distinct, pungent flavour that, when raw, borders on spicy and, when cooked, borders on nutty. Sulfur compounds, such as diallyl disulfide, contribute to the mustard-like flavour profile. It loses its acrid raw flavour when dried and crushed into garlic powder, making it ideal for seasoning dishes.
More Spice Powders
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Table of Contents
📖 Recipe Card
Garlic Podi Recipe - Poondu Podi Recipe
Ingredients
- Urad dal / Ulundu Paruppu - ½ cup
- Dry Red Chillies - 6 to 8
- Garlic - 15 to 20 cloves
- Asafoetida / Hing / Kaya Podi - ¼ tsp
- Salt to taste
- Oil - 1 tblspn
Instructions
- 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.
Andhra Garlic Podi Step by Step
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| Take all your ingredients |
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| Take urad dal and chillies along with asafoetida in a kadai |
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| roast till golden |
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| in another pan, heat little oil and add garlic |
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| fry till golden |
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| set aside in a plate and cool it |
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| take chillies in a blender |
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| powder lightly |
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| add dal, garlic |
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| salt |
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| powder again |
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| done |
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| This can be had by mixing it with some oil or rice. |
Preethi Mp
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?
Aarthi
it is urad dal with skins. You can use peeled garlic as well.
Anonymous
I think you can add curry leaves also to this for a nice aroma
Anonymous
how long can we keep it
Shiny
I have the white urad dal, can that be used? I have never seen the green one where i live. Please respond. Thank you.
Aarthi
The one which I have used is black split urad dal (urad dal with skins) You can use white urad dal.