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Garlic Chutney Powder – Garlic Idli Podi

  • Author: Suguna Vinodh
  • Total Time: 30m
  • Yield: 500 grams (approx) 1x


Garlic Idli Podi Recipe – Garlic Chutney Powder



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


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