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Garlic Milga Podi, also known as Garlic Molgapoda, is a flavorful South Indian spice powder made with roasted lentils, garlic, and aromatic spices. This versatile condiment can be enjoyed with idli, dosa, or rice, adding a burst of flavor to your meals. The recipe is simple and quick, perfect for those who love homemade spice blends.
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In a pan, add dry red chillies, chana dal, urad dal, cumin seeds, fenugreek seeds, sesame seeds, garlic pods, and curry leaves.
Dry roast the mixture on low flame for 5-7 minutes until aromatic.
Allow the mixture to cool completely.
Transfer the cooled mixture to a mixie jar, add asafoetida and salt.
Grind the mixture into a fine powder.
Ensure the flame is kept low while roasting to avoid burning the spices and lentils.
Cool the mixture completely before grinding to achieve a fine texture.
Store the spice powder in an airtight container to retain its freshness.
What can Garlic Milga Podi be served with?
Garlic Milga Podi can be served with idli, dosa, or mixed with rice and ghee for a flavorful meal.
How long can Garlic Milga Podi be stored?
It can be stored in an airtight container for up to 2-3 weeks at room temperature.
Can I adjust the spice level in this recipe?
Yes, you can reduce the number of dry red chillies to make it less spicy.
Is it necessary to use curry leaves?
Curry leaves add a unique flavor, but you can skip them if unavailable.
Can I use garlic paste instead of garlic pods?
Using garlic pods is recommended for the authentic texture and flavor. Garlic paste might hinder the shelf life of podi.
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