Garlic Paruppu Podi is a flavourful and aromatic South Indian spice powder made by blending roasted lentils and garlic. This versatile podi (powder) is typically served with steamed rice, drizzled with ghee or sesame oil, for a comforting and nutritious meal. Not only does Garlic Paruppu Podi elevate the flavour of plain rice, but it also provides a quick, protein-rich option for busy days.
What is Garlic Paruppu Podi?
Garlic Paruppu Podi combines the earthy flavours of roasted lentils like toor dal and channa dal with the bold, pungent taste of garlic. Enhanced with dried red chilies and cumin seeds, this simple yet savoury powder is packed with protein and essential nutrients. Easy to store for weeks, it’s a convenient pantry item that brings wholesome flavour to any meal.
Health Benefits
Garlic is celebrated for its numerous health benefits, including being rich in antioxidants, aiding digestion, boosting immunity, and promoting heart health. When paired with protein-rich lentils, this podi supports muscle growth and helps maintain energy levels, making it an effortless way to add the goodness of garlic and lentils to your diet.
How to Enjoy
- With Rice: Mix Garlic Paruppu Podi with hot steamed rice and a spoonful of ghee or sesame oil for a delicious and satisfying meal.
- As a Side: Enjoy it as a side with idli, dosa, or sprinkle it over vegetables for extra flavour.
- Healthy Snack: Use it as a seasoning for roasted nuts or puffed rice for a quick, protein-packed snack.
Why Choose Garlic Paruppu Podi?
Garlic Paruppu Podi is not only easy to prepare but also rich in flavour and nutrition. The garlicky aroma combined with the richness of lentils makes this podi a must-have in your kitchen. Ideal for those looking to add a healthy, flavorful touch to everyday meals, this podi is perfect for quick lunches or dinners.
A Family Favourite with a Twist
In our home, Paruppu Podi, also known as Kalathu Podi, has always been a staple, lovingly made by my amma. We all enjoy it, especially my brother, who’s a huge fan of her traditional version. Although we had never made Garlic Paruppu Podi before, I decided to give it a try when I needed a recipe featuring an ingredient that starts with the letter ‘G’. Garlic, with its many health benefits, felt like the perfect choice.
The idea of Garlic Paruppu Podi struck me while reminiscing about a conversation I had with my perima, who once mentioned this variation. Inspired by her recipe, I decided to bring it to life. A special thank you to my dear Bagyam Perima for sharing this wonderful recipe!
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Garlic Paruppu podi
Equipment
- Mixie
Ingredients
- 4 cups Roasted gram dhal
- 3 cups Garlic cloves
- 1 cup Moong dhal
- 1 tsp Toor dhal
- 1 tsp Channa dhal
- 2 nos Guntur chilli
- 4 nos Bedigi chilli
- As req Salt
Instructions
- First take the measured quantity of roasted gram dhal and roast it for a minute until you heat it. Remove it from the pan and allow it to cool.
- Then add moong dhal and roast it until you get a nice aroma and it turns golden brown in colour.
- Add toor dhal and roast it until it turns golden brown in colour.
- Add channa dhal roast it well. When it is half roasted, add the red chillies and roast for few seconds.
- Finally add the chopped garlic cloves and roast it until crisp and it is golden brown in colour.
- Allow all the ingredients to cool and transfer it to a mixie jar.
- Grind it coarsely at first and then add the required amount of salt for this recipe.
- Grind it again to a fine powder.
- Garlic paruppu podi is ready. Allow it to cool and store it in an air-tight container.
- When needed, mix it with rice add a dollop of ghee or oil and eat.
Video
Notes
INSTRUCTIONS
- First take the measured quantity of roasted gram dhal and roast it for a minute until you heat it. Remove it from the pan and allow it to cool.
- Then add moong dhal and roast it until you get a nice aroma and it turns golden brown in colour.
- Add toor dhal and roast it until it turns golden brown in colour.
- Add channa dhal roast it well. When it is half roasted, add the red chillies and roast for few seconds.
- Finally add the chopped garlic cloves and roast it until crisp and it is golden brown in colour.
- Allow all the ingredients to cool and transfer it to a mixie jar.
- Grind it coarsely at first and then add the required amount of salt for this recipe.
- Grind it again to a fine powder.
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- Garlic paruppu podi is ready. Allow it to cool and store it in an air-tight container.
- When needed, mix it with rice add a dollop of ghee or oil and eat.
This recipe is a part of A to Z challenge, a challenge initiated by bloggers Jolly Makkar and Vidya Narayan on Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month alphabet is ‘G’, so my contribution for this month is Garlic Paruppu Podi.
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Thank you !!
What a lovely recipe! Give me some hot steamed rice, a bit of ghee and a little of this garlic podi any day, and I’ll be in heaven. 🙂 This is one of our all time favourites at home.
Thank you Priya
Garlic always add a masth zing to anything added… totally love this podi with some ghee and rice…
Thank you so much
I can almost imagine the aroma and taste of this podi. I like that, like me, you make podis in small quantities. I do this too because podis are best eaten fresh.
Yes Aruna, I always make these in small quantities for the same reason… Thank you
Fresh batch of podis are such a life saviour ! and these are so flavourful whether with rice or dosa / Idli ! good one…
That’s true, kalyani.. I loved it with dosai too apart from mixing it with rice…
Podi’s look delicious and healthy with garlic as the main ingredient. I love such podi’s specially when you need that extra kick in your food on the side.
Thank you Renu…
Garlic podi looks so flavourful and delicious. It definitely gives extra flavour and taste to bland dishes. Superb share.
Thank you Sujatha
I usually bring podi powder from India.. love it with idli and dosa.. this one looks easy to make and follow. Will definitely try some! Btw what is roasted gram dhal in hindi? I thought gram dhal was same as chana dal but you have that as a separate ingredient.. so wondering which one is this?
Hi Ashima yeah it’s so easy to make. Gram dhal and channa dhal are same but gram dhal is different from roasted gram dhal. We call roasted gram dhal as pottukadalai in Tamil. When I searched in google it says pottukadalai is called as bhuna channa in Hindi.
Garlic elevates the taste in podis Niranjana. I love to stock 2 varieties in my fridge as they come handy when we are back from travel and the refrigerator is empty. Some Podi, hot rice and ghee is ultimate comfort food. Co-incidence – My Mums nick name is Bagyam too. ha ha!
Indeed it is handy and always we too make small batches of two or three varities of podi at home. Thank you..
I love all kinds of podis.. They taste yummm with plain rice and ghee. apart from doasas and idlis.
Yeah Shoba ji…
As I was reading the ingredients, my mouth was literally watering. I love all sorts of podi masalas. I must admit didn’t know much about them till I got introduced to the variety of podi by my South Indian neighbor. I too keep some in my fridge as it makes a good addition to plain rice, plain paratha.
Thank you so much Mayuri ji…Nice to know that you have a liking to podis…Yes we make variety of podis and this has a nice flavour…
Andhra is famous for these yummy powders! I love them too! Garlic sounds like a wonderful flavor to add to any podi! Awesome and mouthwatering dear <3 My favorite is to enjoy with dosas and idlis!
Thank you Vanitha
My mom-in-law used to make different varieties of podis at home, but I never made any podi myself! Your garlic podi looks awesome. I should give it a try sometime! 🙂
Thank you jolly… Do try it and give me your feedback…
This sounds an interesting recipe and definitely adding garlic to chutney powers or podi adds flavor to it.I love to have these pods with idlis.
Nice paarul… This is different from chutney powder. We make paruppu podi Or kalathu podi which is mainly used to mix with rice and a dollop of ghee. And yeah this garlic podi can be used in both the ways as an accompaniment for idli dosai and can be mixed with rice.
This garlic podi sounds so aromatic ! Would love to pair it with my dal chawal with ghee.
Thank you poonam
I have a garlic lover in the house so this will be welcomed with happiness. I will follow your recipe as all the parippupodi I make is without garlic
Thank you Seema… I too make Paruppu podi without garlic. This one I learnt from my aunt.
I love podis and always keep a batch of it in my fridge..though store-bought 😉 !! would love to make someday. truly a saviour when one wants to go easy on making food. your recipe with garlic sounds so flavourful.
Thank you Swathi
Much flavorful this Garlic paruppu podi looks !!! I would love to try my hand for this sometime surely
Thank you Sasmita… Do try & let me know…
What a lovely poodi with garlic! I can imagine the taste and can’t wait to try this. I am sure it must be tastes great with rice, idli or dosai 🙂
Thank you Geetanjali
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