Garlic Chutney Powder/Garlic Idli Podi/Poondu Podi

Spice powders have a long shelf life if they are stored properly in a dry and clean jar. Every month, i prepare couple of spice powders myself at home as i dont like to buy spice powders from stores. Idly podis,rasam podi,kootu podi and sambar podi have their important place in my cooking. Obviously every first sunday of the month, i dont forget to prepare small batch of all these spice powders. Nothing can beat this freshly grounded spice powders and homemade is always the best. I have already blog about many interesting Idly podis/chutney powders but still i have few more to post and one among those flavourful idly podis is this super aromatic Garlic loaded idly podi. This podi tastes absolutely fabulous when served along with hot steaming idlis or crispy dosas. Trust me, one can happily have two more idlies/dosas if you serve those South Indian breakfast dishes along with this idly podi.

Am running this week's blogging marathon with 'Recipes with Shelf life' and needless to say how prefect this Poondu Ildi podi aka Garlic chutney powder suits for this theme. Yes this spice powder stays prefect for more than a month and their shelf life is seriously awesome. However trust me, this spice powder wont stay for a long as this ultimate idly podi is dangerously delicious. If you are planning to prepare this idly podi, dont forget to prepare it in huge batch else you will definitely regret later. This idly podi smells too good and when mixed with gingelly oil, you will enjoy thoroughly this idly podi. I have added 10 garlic cloves, if you feel its too much for you, you can decrease as per your wish.

1/2cup Urad dal
1/2cup Chana dal
1tbsp Coriander seeds
12nos Dry red chillies (i used Kashmiri red chillies)
1/4cup Curry leaves
10 Garlic cloves
1/2tsp Asafoetida powder
Salt

Dry roast urad dal, coriander seeds and chana dal separately till golden brown. Transfer into the plate and let them cool completely.

Now dry roast dry red chillies, curry leaves and garlic cloves, one by one and then transfer into the plate.

Dry roast the asafoetida powder for few seconds. Add it to the roasted dals and spices.

Cool it completely and grind into bit coarse powder with enough salt.

Store it in a clean and dry air-tight container.

Mix with gingelly oil as per need and enjoy with idlies or dosas.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#69