Garlic Podi | Poondu Podi | Podi Varieties for Rice

A typical south Indian meal is incomplete without a Podi(spicy powder).We prepare various podi varieties,while few are paired with breakfast others with rice.Mom makes various podi varieties and she always packs a few varieties for me when I visit her.Her Kakarakaya(Bittergourd) podi is quite tasty and is the most favorite one at our home.

I use more amount of garlic in my cooking as we both love it very much and this Garlic podi is no exception.It is fiery and loaded with lots of flavor and taste.As I usually stock these podi varieties sometimes it is really helpful on those lazy days. I just prepare steamed rice and mix various podi varieties with hot rice and ghee along with fryums and papads- a satisfying meal for me.

Check out other Podi recipes for rice in my blog:

• Bittergourd(Kakarakaya) Podi
• Kothimeera Podi
• Flax Seeds Powder for Rice  
• Kandi Podi | Andhra style Gun powder
• Karivepaku Podi | Curry leaves Powder 
• Kobbari Karam/Dry Coconut Podi
• Tamarind leaves Powder | Chintaku Podi 

                  

Garlic Podi | Velluli Karam Podi Recipe:

shelf life:2-3 months

Prep time:10 mins | Cooking time:40 mins | Total time:50 mins

Cuisine: South Indian | Category: Accompaniments - Podis

Ingredients:

1 cup finely sliced Dry Coconut

1/4 cup peeled Garlic cloves or 2 whole Garlic Pods

8 Red Chillies(Spicy Guntur variety)

4-5 Byadige Red Chillies

1 amla sized ball of Tamarind

2 tbsp grated Jaggery(optional)

1 tsp Mustard seeds

3 tbsp Oil

Salt to taste

Method:

• Peel the garlic pods slightly and churn it in the mixer in whipper mode to a consistency of big granules.
• Heat 2 tbsp oil and fry the churned garlic granules on a low-medium flame until they turn slightly crispy.
• Grind dry coconut,red chillies(both the varieties),salt,jaggery and tamarind to a coarse powder.You taste the mixture at this point and adjust the taste by adding more of tamarind or red chillies or salt.
• Heat 1 tbsp of oil in a kadai and crackle mustard seeds and add the ground powder and fried garlic granules and mix properly.Switch off the flame.
• Let the mixture cool and store it in an airtight container and you can use it for 2-3 months.

Serve it with hot steamed rice,ghee and raw onion.You can even serve it with Idli/Dosa.

Notes:

1. The addition of jaggery is optional but it balances the taste properly.
2. I do not peel the garlic pods completely and I prefer to keep a layer on garlic.

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