Recipe for Garlic Idli Podi / Garlic Chutney Powder. A spicy and tangy idli podi that is so addictive that one always goes for more. Recipe with step by step pictures and video.
We are fans of idli podi at home and here are other idli podi recipes from the site.
Chutney Powder / Idli Powder Recipes
This garlic chutney podi is my son’s absolute favorite. He is obsessed so much with this podi. He has idli and dosai only with podi, rejecting the chutney and the sides these days. This is such a delicious chutney with a dash of spicy, tangy and faintly sweet on every single bite. This idli podi takes about half an hour to make and I promise that your patience will be rewarded. There are about 11 ingredients (The dream 11 of idli podi world) in this recipe and each of the ingredient is roasted and ground to perfection.
Here are few pointers you might want to read.
1.Dry roast all the ingredients on a low flame. Slow roasting the ingredients brings out the best texture and flavour.
2.Grind the lentils first, then mix in the roasted seeds and garlic and grind again. If everything is ground together, the seeds tend to leave out oil and the mixture does not grind well.
Since the garlic is ground at last along with the seeds and the lentil powder, there will be no moisture left. The lentil powder absorbs the excess moisture and the garlic gets ground fine.
Do not overload the mixie while grinding. Always grind in batches and an Indian heavy duty mixie is preferred for making this recipe.
Here are the Indian mixie that I recommend
Panasonic Mixie
Bosch Mixie
Here is the video of how to make Garlic Idli Podi / Garlic Chutney Powder.
Here is how to do Garlic Idli Podi / Garlic Chutney Powder.
Here is what you will need
We will be dry roasting all the lentils separately so the lentils get evenly roasted. Add in 1/4 teaspoon of coconut oil and whole unpolished white urad dal. Use unpolished urad dal for best results. I like this particular brand of urad dal. Sauté on a low flame till the urad dal is golden. Set aside on a plate to cool.
In the same pan, heat 1/4 teaspoon of coconut oil in a pan and add in the chana dal. Roast the chana dal on a low flame till the lentils are golden. Keep sautéing to avoid burning. Have patience and roast slow until the aroma comes and the dal turns color. Remove from the pan once the dal is golden. Set aside on a plate to cool.
In the same pan, add in a teaspoon of coconut oil. Add in the Byadagi chillies / Kashmiri red chillies. I like to add the Byadagi chillies as it gives the idli podi a robust color and aroma. Sauté for a few seconds. The chillies will fluff up. Remove the chillies and set aside on a plate to cool. Do not fry the chillies for long.
In the same pan add in the curry leaves. Sauté till the curry leaves turn crisp and dry. Add in the asafoetida, tamarind and the salt. Fry for a few seconds. Finally add in the jaggery on top of the hot mixture. Remove the mixture from heat and set aside on a plate to cool.
In the same pan, add in the white sesame seeds. Dry roast the seeds till it slightly changes color and starts to pop. Set aside on *separate* plate to cool.
From now on, we will add the roasted ingredients to a separate bowl as we will be grinding separately.
In the same pan, add in a teaspoon of coconut oil and add in 50 grams of peeled garlic. Saute on a low flame till the garlic is charred on the edges. Set aside.
In the same pan, dry roast the desiccated coconut. Sauté for a few seconds. Coconut tends to fry very fast. Since the pan is hot, it should take only few seconds for the coconut to roast. All eyes on the pan. Remove the fried coconut and set aside on a plate to cool.
Now, lets grind.
WORD OF CAUTION:
Do not grind everything together. Ingredients like coconut and sesame will give away oil if ground for long. Garlic needs to be added after the lentils are ground.
Take a mixie jar and add in the dal-chilli mixture. Grind to a fine powder. The important thing is to grind the mixture in batches. Grinding in batches does not heat up the mixie due to overloading and the mixture gets ground to a fine texture too.
To the powder, add in the sesame, coconut and garlic. Mix well to combine. Grind again in batches to desired consistency. Again, do not overload the mixie.
Empty the contents of the mixie to a big bowl and let it completely cool. Store the idli podi in an air tight container and use within a month. For longer storage, store in the freezer. The podi stays fresh for months in the freezer.
This idli podi is super addictive and delicious. Definitely do try at home.
Garlic Chutney Powder – Garlic Idli Podi
Garlic Idli Podi Recipe – Garlic Chutney Powder
- Total Time: 30m
- Yield: 500 grams (approx) 1x
Ingredients
1 tablespoon coconut oil (divided)
1/2 cup chana dal
1/2 cup unpolished white whole urad dal
1/2 cup white sesame seeds
1/2 cup dessicated coconut
1/2 cup curry leaves
1/2 teaspoon asafoetida
25 Byadagi Chillies / Kashmiri Red Chillies (50 grams) (Use more or less according to your taste)
50 grams peeled garlic cloves (weight after peeling)
40 grams jaggery
25 grams tamarind
1 teaspoon salt
Instructions
Add in 1/4 teaspoon of coconut oil and whole unpolished white urad dal. Use unpolished urad dal for best results. Set aside on a plate to cool. In the same pan, heat 1/4 teaspoon of coconut oil in a pan and add in the chana dal. Roast the chana dal on a low flame till the lentils are golden. Keep sautéing to avoid burning. Remove from the pan once the dal is golden. Set aside on a plate to cool.
In the same pan, add in a teaspoon of coconut oil. Add in the Byadagi chillies / Kashmiri red chillies. I like to add the Byadagi chillies as it gives the idli podi a robust color and aroma. Sauté for a few seconds. The chillies will fluff up. Remove the chillies and set aside on a plate to cool. Do not fry the chillies for long.
In the same pan add in the curry leaves. Sauté till the curry leaves turn crisp and dry. Add in the asafoetida, tamarind and the salt. Fry for a few seconds. Finally add in the jaggery on top of the hot mixture. Remove the mixture from heat and set aside on a plate to cool.
In the same pan, add in the white sesame seeds. Dry roast the seeds till it slightly changes color and starts to pop. Set aside on *separate* plate to cool.
In the same pan, add in a teaspoon of coconut oil and add in 50 grams of peeled garlic. Saute on a low flame till the garlic is charred on the edges. Set aside.
In the same pan, dry roast the desiccated coconut. Sauté for a few seconds. Coconut tends to fry very fast. Since the pan is hot, it should take only few seconds for the coconut to roast. All eyes on the pan. Remove the fried coconut and set aside on a plate to cool.
Take a mixie jar and add in the dal-chilli mixture. Grind to a fine powder. The important thing is to grind the mixture in batches. Grinding in batches does not heat up the mixie due to overloading and the mixture gets ground to a fine texture too.
Empty the mixie jar to a bowl. To the powder, add in the sesame, coconut and garlic. Mix well to combine. Grind again in batches to desired consistency. Again, do not overload the mixie.
Empty the contents of the mixie to a big bowl and let it completely cool. Store the idli podi in an air tight container and use within a month. For longer storage, store in the freezer. The podi stays fresh for months in the freezer.
- Prep Time: 10m
- Cook Time: 20m
Keywords: Garlic Chutney Powder
Hi, can we use fresh coconut?
No. Fresh coconut won’t work. It will spoil fast. You will definitely need desiccated coconut for this recipe.
Will definitely try it
Thank you!