GARLIC CURRY LEAF CHANA DRY COCONUT PODI
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Let’s Keep That Crunchy Podi Fresh & Flavorful!
Roast ingredients on low flame to avoid burning.
Use dry coconut flour — not fresh — to prevent moisture.
Always grind in small bursts so the chana doesn’t clump.
Add garlic with skin for a deep earthy aroma.
Cool the fried garlic and curry leaves before mixing.
Store in a glass airtight jar to maintain crispness and flavor.
Step-by-Step Recipe : Let’s Grind, Fry & Spice It Right — Podi Party Begins!
Preparation Time : 15 min Cooking Time : 15 min Total Time : 30 min Servings : 10
PERSONAL NOTE
This Garlic Curry Leaf Chana Dry Coconut Podi feels like a warm hug from home. Every spoonful reminds me of those cozy South Indian breakfasts where the aroma of garlic and curry leaves filled the kitchen. I love how simple ingredients turn into something so flavorful. Whether sprinkled on idlis or mixed with rice and ghee, it instantly adds comfort, spice, and a bit of nostalgia to the plate.
INGREDIENTS
- 3 tbsp dry coconut
- 5 dry red chillies
- Salt to taste
- 1½ cups roasted chana dal (dalia)
- 10 garlic cloves (with skin)
- 1 tbsp oil
- 2 tbsp chopped garlic
- 3 tbsp chopped curry leaves
PREPARATION STEPS
- In a mixer jar, add dry coconut , red chillies, and salt. Grind into a fine powder.
- Add roasted chana dal and grind again until smooth.
- Add 10 garlic cloves (with skin) and grind once more to a fine powder. Transfer this mixture to a plate.
- Heat oil in a small pan. Add chopped garlic and fry until golden brown.
- Add chopped curry leaves and fry well until crisp and aromatic.
- Pour this hot mixture over the powdered podi and mix evenly with your hands.
- Store in an airtight container.
It’s better not to — fresh coconut adds moisture and reduces shelf life. Stick to dry coconut flour for long-lasting freshness.
Grinding garlic with skin adds a rustic, earthy flavor and helps balance the spice from red chillies.
If kept in a clean, airtight container, it stays fresh for up to 1 month. Always use a dry spoon.
Not recommended — curry leaves give this podi its signature aroma and earthy crunch.
Mix it with ghee and pair it with hot idli, dosa, or rice. Instant flavor explosion guaranteed!
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