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Pottukadalai podi (also called chutney dal podi or putnala podi) is a flavorful, instant powder made with pottukadalai (roasted chana dal). This no-cook podi is quick to prepare, requires minimal equipment, and keeps well for several weeks when stored properly. It pairs beautifully with hot rice and a drizzle of ghee or sesame oil, and also works as a dry chutney for idli and dosa.
What makes Pottukadalai podi special?
Podi is a classic South Indian dry condiment. This version uses roasted gram (pottukadalai) and whole garlic for a robust, aromatic powder that you can make in minutes without cooking. It’s versatile — mix it with rice and ghee, sprinkle over dosa, or use it as a dipping powder with a little sesame oil.
Storage and shelf life
Store the podi in an airtight container. It keeps well at room temperature or refrigerated for several weeks. Always use a clean, dry spoon to serve to maintain freshness and prevent moisture.
Spiciness level
This recipe uses Kashmiri red chilli powder for color rather than heat, so the podi looks vibrant but is mild. Increase the chilli amount if you prefer a spicier powder.
Why use whole garlic?
Using whole garlic (with skin trimmed at the top) saves prep time and adds a mellow, well-rounded garlic aroma. Adjust the number of garlic cloves to suit your family’s taste.
Roast or no roast?
Roasting the pottukadalai is optional. This recipe is designed as a no-cook version to accentuate the garlic flavor, but you can lightly roast the gram and garlic if you prefer a nuttier, deeper taste.
Equipment tip
Use a small mixie or grinder jar for this quantity; it helps achieve an even, grainy texture without over-grinding.
Grinding technique
Grind the ingredients twice at medium speed, then pulse to reach the desired grainy consistency. Mix the contents between grinds to avoid lumps and ensure uniform texture.
Variations
For extra flavor, add a pinch of cumin seeds, black pepper, or dried curry leaves. You can also experiment with roasted urad dal or a small amount of sesame seeds for a different aroma.
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Recipe
Pottukadalai podi
Ingredients
- 1 cup pottukadalai (roasted gram dal)
- 1/2 tbsp Kashmiri red chilli powder
- 1/2 tsp salt (heaped, adjust to taste)
- 10 whole garlic cloves
- 1/2 tsp hing (asafoetida)
Instructions
- Add pottukadalai, Kashmiri red chilli powder, salt, whole garlic, and hing to a small mixie jar.
- Grind twice at medium speed, mixing in between. Pulse until you reach a grainy, even powder consistency. Avoid over-grinding to keep texture.
- Once cool, transfer the podi to an airtight container and store at room temperature or in the refrigerator.
Video
Notes
- Adjust the amount of garlic to suit your taste.
- I trim the garlic head and use the whole clove with skin for convenience and flavor.
- Kashmiri chilli powder gives color without much heat; increase chilli for spiciness.
- Grind twice and pulse, mixing in between to avoid lumps and achieve the right texture.
How to make putnala podi (step-by-step)
- Add pottukadalai, Kashmiri red chilli powder, salt, whole garlic, and hing to a small mixie jar.
- Grind twice and pulse until you reach the desired powder consistency.
- Allow the podi to cool completely, then transfer to an airtight container.