POONDU MILAGAI PODI (GARLIC CHILLI POWDER)||பூண்டு மிளகாய் பொடி

Poondu milagaai podi ((பூண்டு மிளகாய் பொடி))is a great side dish for idly and dhosa especially vendaya dhosa. 

It is a very spicy and tasty side dish. 

Actually here am posted my mom's recipe. My Mil's version will be little different. She will add dry roasted channa dhal also while grinding. It will also be tasty and less spicy.

Please check the below link for vendhaya dhosai if you are interested.

·        Vendaya dhosai/Fenugreek Dosa

So now coming to the recipe,

POONDU MILAGAAI PODI/GARLIC CHILLY POWDER)

RECIPE TYPE: SDE DISH | CUISINE: SOUTH INDIAN |

|PREPARATION TIME:  5 Min | COOKING TIME: 5 Min

INGREDIENTS:

Garlic                          15 to 20 pods(around 150 grams)

Red chilly                    20 to 25

Salt                              as needed

Jaggery                      ½ tsp (optional)

Oil                               as needed

*tsp: teaspoon                                                                                                                

METHOD:

Keep the ingredients ready.

First roast the garlic with a teaspoon of oil till its color changes. Keep it aside.

Then roast the red chilies in the same kadai.

Let them cool. Grind the red chilies and salt together first to a fine powder.

Then add garlic and jaggery grind well.

Store it in air tight jar. It will be good for minimum 1 week in room temperature, and can be refrigerated for 1 month.

NOTES:

• Adding jaggery is purely optional, but it is good to balance the high spiciness.
• You can add 1/2 cup of roasted channa dhal while grinding.
• You can add a tablespoon of dry roasted coconut scrapings also.