Poondu Milagai Podi

Poondu Milagai Podi is an easy side dish that can be prepared in less than 5 mins and served as an accompaniment to idlis and dosas.

Poondu Milagai Podi

This Poondu Milagai Podi is a kind of dry chutney podi, which I learnt from my Ammamma. Poondu along with curry leaves and seeragam gives a nice aroma and along with milagai thool, this podi makes a simple yet tasty side dish. My mom too makes this podi but with just garlic, salt and milagai thool. But I love my Ammamma’s version. My Ammamma used to prepare this for my Thatha as a side dish to soft and spongy idlis. Fragant poondu milagai podi with gingelly oil and steaming idlis, the combo used to just melt in the mouth and would taste heavenly. It’s definitely healthy too with the goodness of sesame oil and garlic. Sesame oil or Gingelly oil, which is called Nalla ennai in Tamil is said to stimulate bone growth, reduce blood pressure, increase heart health and also improves the digestive process. Also, garlic helps lower cholesterol levels and regulates blood pressure and blood sugar levels.

Poondu Milagai Podi is very flavorful and really comes handy during the busy mornings or lazy weekends when you don’t feel like preparing an elaborate side dish. Addition of jeera and curry leaves balances the smell of garlic and you need not worry about smelling garlicky after breakfast.


Garlic – 20 to 25 unpeeled cloves
Milagai thool – 2 tbsps (equal quantities of chilli and coriander powders)
Curry leaves – one handful
Jeera or seeragam – 1 ½ tbsps
Salt to taste
Gingelly oil or Sesame oil as needed


Preparation time – 5 mins
Cooking time – 1 min
Total time – 6 mins

  1. Take the garlic, curry leaves, seeragam, milagai thool and salt in a small mixer jar and blend all ingredients to a coarse mixture. Run the mixer just for few secs till everything blends. You can also use a mortar and pestle to make the podi.
  2. Transfer and store it in an airtight container.
  3. For serving, take the required quantity of podi in a small bowl. Heat oil in a small tadka pan till smokey. Switch off the flame. Immediately, pour the oil over the podi and mix well.

Poondu Milagai Podi is ready to be served. Serve with idlis or dosas or adais or any breakfast dish. I sometimes have this podi with chapathis too, tastes yummy.

Poondu Milagai Podi


  1. If you do not like using unpeeled garlic, you can also peel and use it. However, garlic with peel gives a very nice taste..
  2. Use the pulse mode in the mixer to make a blend all ingredients to a coarse mixture.
  3. You can store the podi outside for a month too if handled properly. Left over podi mixed with oil also stays good outside for a week.
  4. If gingelly oil/sesame oil is not available, you can use normal cooking oil. Though, I personally prefer using only gingelly oil as it gives a very nice flavor to this podi.
  5. You can mix oil in the podi without heating the oil too. But heating the oil and then adding it to podi gives an extra flavor.