This is a tasty accompaniment for hot idles! There are so many accompaniments for idlies such as chutneys, sambars, kothsu variaties, kurumas and thukaiyals. But, people in Tamilandu always yearn for idli podi as well as this hot garlic podi after consuming a few idlies with sambar and chutneys. Hot garlic podi, gingelly oil and steamed soft idles is the best combination for a hungry stomach at the breakfast time. Normally most people grind red chillies first coarsely and then grind with chopped small garlic pearls with salt. I always fry the garlic flakes in gingelly oil at first and then grind with the red chillies.
Red chillies- 2 handfuls
Small garlic flakes- one handful
Gignelly oil- half cup
Salt to taste
In a sp of oil, fry the red chillies to golden brown on slow fire.
Pour the remaining oil in the pan
When the oil becomes hot, add all the garlic flakes.
Fry them on slow fire.
Within a few seconds, we can feel the garlic flakes light and soft when we take them in a spoon.
At this stage, put off the fire.
Spread the garlic on a paper kitchen towel to wipe out the excessive oil.
Pour the oil in a small bowl.
Grind the red chillies at first smoothly.
Then add the garlic flakes with enough salt.
Run the mixi for a second and mix well.
Again run the mixi for another second.
Add this mixture to the fried gingelly oil and mix well.
Now poondu podi is ready for your hot, steamed idlies!!