Poondu Podi/Garlic Podi | How to make Poondu Podi/Garlic Podi

By Rathy V  |  25th Mar 2016  |  
4.5 from 2 reviews Rate It!
  • Poondu Podi/Garlic Podi, How to make Poondu Podi/Garlic Podi
Poondu Podi/Garlic Podiby Rathy V
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About Poondu Podi/Garlic Podi Recipe

Garlic may not be a favourite of all, but it has numerous health benefits. Its very effective in gastric problems. This podi is best suited when mixed with gingelly oil and had with dosa, idli or rice.

The delicious and mouthwatering Poondu Podi/Garlic Podi is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Poondu Podi/Garlic Podi is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Poondu Podi/Garlic Podi. Rathy V shared Poondu Podi/Garlic Podi recipe which can serve 8 people. The step by step process with pictures will help you learn how to make the delicious Poondu Podi/Garlic Podi. Try this delicious Poondu Podi/Garlic Podi recipe at home and surprise your family and friends. You can connect with the Rathy V of Poondu Podi/Garlic Podi by commenting on the page. In case you have any questions around the ingredients or cooking process. The Poondu Podi/Garlic Podi can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Poondu Podi/Garlic Podi with other users

Poondu Podi/Garlic Podi

Ingredients to make Poondu Podi/Garlic Podi

  • garlic pods(big variety) - 25 to 30
  • Solid asafoetida - 2 tiny pieces
  • curry leaves - 2 sprigs
  • urad dal - 1/2 cup
  • Toor dal - 1/8 cup
  • Chana dal - 1/8 cup
  • red chilli - 8
  • tamarind - 1/4 tsp
  • salt - as needed
  • oil - 2 to 3 tsp

How to make Poondu Podi/Garlic Podi

  1. Heat a wide kadai, add little oil and roast all the items(except salt) one at a time.
  2. Add oil at regular intervals as and when needed while roasting. Roast everything on low flame and take care not to burn anything. After roasting one item, remove it from heat and start with the next.
  3. The dals should be golden brown, garlic should change color and curry leaves should be crispy.
  4. Cool everything down and drain any extra oil and add in a dry mixie. Grind to a fine powder with salt by scraping the sides with a spatula at intervals to ensure even grinding.
  5. Store in a clean, dry and air tight container and use a dry spoon to handle it.

Reviews for Poondu Podi/Garlic Podi (2)

Aparna Ayachit2 years ago


Muskan Choudhary2 years ago


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