Thengai podi recipe, coconut podi

Thengai podi recipe, most flavourful coconut podi with quick video, step by step pictures. Goes well with rice as well as idli dosai.

Thenga podi is similar to thengai thogayal for me, just in powder form/ dry version. I grate 2-3 coconut in bulk for preventing the coconut from wastage. This is the best way to use up grated coconut without letting it go stale/ bad. I love the roasted coconut flavour a lot. I can rave about thengai thogayal amma makes which is stuck in my memory. During travels, we never eat out at random places. Always amma packs thengai thogayal with idli, puliyodharai and thayir sadam.

I am very fond of it when it comes to coconut podi/ thogayal. I had lot of grated coconut that i wanted to make coconut milk. Thawed it and then realized I didn’t need it. So I wanted to make thogayal by roasting it. But thought of making podi as it has been a long time I made this. Mami makes it if she have excess coconut as well. Now since I made this, I am so excited to eat this with rice or idli dosai .

Thengai podi recipe

Thengai podi recipe, most flavourful coconut podi with quick video, step by step pictures. Goes well with rice as well as idli dosai.

• 1 cup coconut (grated)
• 1/4 cup urad dal
• 6 red chilli (medium spice)
• 1 marble size tamarind
• 1/4 tsp asafoetida
• 1 tbsp coconut oil
• Salt as needed

1. First gather the required ingredients. Heat a heavy bottomed pan, add oil to it.
2. Roast red chilli, asafoetida, urad dal for a minute in medium heat.
3. Add tamarind to it. Roast until the urad dal turns deep red without burning it.
4. Remove in a plate for cooling. In the same oil/ pan, add grated coconut and roast well.
5. It takes 2-3 minutes in medium flame, keep roasting as towards end, it may easily get burnt.
6. Transfer to a plate. Once cooled. Transfer all ingredients except coconut to a mixer.
7. Powder coarsely. Top with roasted coconut. Powder coarsely.
8. Transfer to a container and keep refrigerated.

• My red chilli is medium spice, add according to your spice level as well as the tamarind’s nature to balance it.
• Cool completely before grinding as well as storing.
• Powder coarsely for perfect texture. Also do not try to grind everything together as it might become paste/ wet.
• roasting well gives good shelf life, otherwise might get spoiled soon. Try to use spoon instead of hand while grinding for safer side.

Thengai podi method:

1. First gather the required ingredients. Heat a heavy bottomed pan, add oil to it.
   
2. Roast red chilli, asafoetida, urad dal for a minute in medium heat. Add tamarind to it. Roast until the urad dal turns deep red without burning it.
   
3. Remove in a plate for cooling. In the same oil/ pan, add grated coconut and roast well. It takes 2-3 minutes in medium flame, keep roasting as towards end, it may easily get burnt.
   
4. Transfer to a plate. Once cooled. Transfer all ingredients except coconut to a mixer.
   
5. Powder coarsely. Top with roasted coconut. Powder coarsely.
   
6. Transfer to a container and keep refrigerated.
   

Use as podi for rice  (mix with cooked rice, sesame oil) or for idli dosai side dish. Stays good for 2 weeks.

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