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–+ servings

Coconut Garlic Podi

This quick and easy coconut garlic podi is a no-cook South Indian spice powder made by simply grinding dried coconut, garlic, chilies, and salt in a mixi. This aromatic powder is perfect as a condiment for rice, idli, and dosa, delivering authentic flavors in just 5 minutes.
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Prep Time 5 minutes
Cook Time 0 minutes
0 minutes
Total Time 5 minutes
Servings 9 tbsp (12 g each)
Calories 58 kcal
Protein1 g
Fiber2 g
Fat4 g
Carbohydrates4 g

Equipment

  • Indian mixi or powerful blender for grinding
  • Airtight container for storage

Ingredients
 
 

For the Base:

  • 1 cup dried coconut slices 85g, unsweetened

For the Spice Mix:

  • ½ bulb garlic 25g peeled cloves
  • 5 pieces dried red chilies 5g total

For Seasoning:

  • 1 teaspoon salt 6g, adjust to taste

Instructions
 

Prepare the Ingredients:

  • Add 1 cup dried coconut slices, ½ bulb garlic, 5 pieces dried red chilies, and 1 teaspoon salt to an Indian mixi or powerful blender.
    Raw ingredients including coconut, garlic and chilies placed inside an Indian mixi grinder jar

Grind the Coconut Garlic Podi:

  • Grind all the ingredients together in the mixi until you get a coarse to fine powder consistency, depending on your preference. Pulse in intervals to prevent overheating the mixture.
    Freshly ground coconut garlic podi showing coarse powder texture inside the mixi jar
  • Stop grinding when you achieve your desired texture. The coconut garlic podi should be well-ground but not paste-like. If needed, pulse a few more times to get an even consistency.

Store and Serve:

  • Transfer the freshly ground coconut garlic podi to an airtight container. Store in the refrigerator for up to 1 week for best freshness, or freeze for up to 1 month.
    Golden brown coconut garlic podi served in a stainless steel bowl on wooden cutting board

Notes

Serving Suggestions: Mix 1-2 tablespoons of this coconut garlic podi with hot rice and a drizzle of ghee or sesame oil. Also excellent sprinkled over idli, dosa, or mixed with curd rice.
Storage Tip: Since this is a fresh, unroasted podi, store in the refrigerator for best freshness and to prevent spoilage. Always use a clean, dry spoon.
Grinding Tips: Use an Indian mixi or powerful blender for best results. Pulse in intervals to prevent the mixture from becoming paste-like.
Variations: Adjust the number of chilies according to your spice preference. You can also add a small piece of tamarind for tanginess.
Traditional Name: This recipe is also known as Thengai Poondu Podi in Tamil cuisine.
Freshness Note: This no-roast version is best consumed within a week for optimal flavor and freshness.

NUTRITION

Nutrition Facts
Coconut Garlic Podi
Serving Size
 
1 tablespoon (9 g)
Amount per Serving
Calories
58
% Daily Value*
Protein
 
1
g
2
%
Carbohydrates
 
4
g
1
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Fat
 
4
g
6
%
Sodium
 
259
mg
11
%
Potassium
 
22
mg
1
%
Vitamin D
 
0
µg
0
%
Calcium
 
10
mg
1
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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