Even though i make chutney and sambar for idly & dosa but without idly podi we won’t have dosa or idly.DH doesn’t like garlic much so I don’t add garlic in general but only for me i will make a small amount of this dry garlic podi and reserve it in fridge.Poondu Molaga podi is a dry chutney powder (spice powder) served as an accompaniment with idlis and dosas or with anything you like.
If you like garlic then you will love this
Choose garlic heads that are firm to the touch, with no nicks or soft cloves.
9-10 dry Red Chillies(adjust according to your spice level)
10 Garlic pods Peeled
2 sprig Curry Leaves
1 cup Grated Coconut
Salt as needed
- Dry roast the dry red chilly,curry leaves,coconut separately one by one.Let them cool for sometime.
- First Grind red chilly coarsely and then add curry leaves grind it coarsely.Finally add the garlic grind it coarsely.Use the juicer blade for grinding otherwise the garlic will become mushy.
- Once done transfer the grinded garlic powder over the roasted coconut and mix well.
- Poondu Milagai Podi is ready.You can store it in fridge for a month too,if you handle it properly.Mix 1 or 1/2 tsp gingely oil while serving,take only required amount and refrigerate the remaining.
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