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    You are here: Home / RandomPosts / Thengai Podi, Coconut Podi

    Thengai Podi, Coconut Podi

    Last Updated On: Jun 20, 2022 by Sharmilee J

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    Thengai Podi also called Thenga Milagai Podi is a spiced coconut powder made by dry roasting grated coconut along with dal &spices. Thengai podi is used as a side for idli & dosa by mixing with ghee/ oil and is relished by spice powder lovers. Thengai Podi recipe is described in this post with step by step picturesthengai podi recipe

    Thengai Podi is a coconut based chutney powder which serves as a great sidedish for idli dosa and even rice.

    I saw this thengai milagai podi recipe from shantharam aunty’s feed and bookmarked it long back.Finally today suddenly remembered and tried it and here is the recipe for coconut chutney powder.

    Sometimes I feel exhausted or lazy to cook so this podi is sure going to help me like today.I just made poriyal and rice, and managed with this coconut podi.

    More Podi  / Thogayal Recipes

    thengai podi recipe

    If you have any more questions about this Thengai Podi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Thengai Podi Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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    Thengai Podi | Coconut Podi

    Thengai Podi also called Thenga Milagai Podi is a spiced coconut powder made by dry roasting grated coconut along with dal &spices. Thengai podi is used as a side for idli & dosa by mixing with ghee/ oil and is relished by spice powder lovers. Thengai Podi recipe is described in this post with step by step pictures
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Servings1 cup
    AuthorSharmilee J

    Ingredients

    • 1 cup tightly packed grated coconut
    • 3 tablespoon whole urad dal
    • 5 nos kashmiri red chillies
    • 1 teaspoon mustard seeds
    • 1 teaspoon tamarind
    • 1/8 teaspoon hing
    • rock salt / salt to taste
    • 2 teaspoon coconut oil

    Instructions

    • Get ready with all your ingredients. Heat oil add mustard seeds let it crackle. Add urad dal and red chillies.
    • Roast until golden brown, Remove and set aside. Now add coconut and fry in low flame.
    • Roast until golden brown, do it in low flame. Set aside to cool. First add red chillies, tamarind and salt. Grind it to a powder.
    • Now add urad dal, roasted coconut along with hing. Grind to a coarse mixture. Do just 4-5 grr's, do not grind more. It should be coarse. Thengai Podi ready!

    Notes

    • If you don't have rock salt use regular salt but add it along with hing.
    • I used kashmiri red chillies so it is not spicy but gives a bright red color. You can use regular chillies too.
    • After coconut is added do not grind more, it will start to leave out oil and become too moist.
    • Choose a coconut that is not too tender nor its kopra, choose in between.
    • It keeps well for a month in room temperature.
    Nutrition Facts
    Thengai Podi | Coconut Podi
    Amount Per Serving (20 g)
    Calories 120 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 9g56%
    Polyunsaturated Fat 0.1g
    Monounsaturated Fat 1g
    Sodium 6mg0%
    Potassium 90mg3%
    Carbohydrates 6g2%
    Fiber 3g13%
    Sugar 1g1%
    Protein 2g4%
    Vitamin A 4IU0%
    Vitamin C 1mg1%
    Calcium 7mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    How to make Thengai Podi

    1. Get ready with all your ingredients.Heat oil add mustard seeds let it crackle. Add urad dal and red chillies.
      How to make thengai podi recipe - Step1
    2. Roast until golden brown,Remove and set aside.Now add coconut and fry in low flame.
      How to make thengai podi recipe - Step2
    3. Roast until golden brown, do it in low flame.Set aside to cool.First add red chillies,tamarind and salt.Grind it to a powder.
      How to make thengai podi recipe - Step3
    4. Now add urad dal, roasted coconut along with hing.Grind to a coarse mixture. Do just 4-5 grr’s, do not grind more. It should be coarse.Cool down then store.
      How to make thengai podi recipe - Step4

    Serve with rice and ghee or gingelly oil and enjoy!

    thengai podi recipe
    Yum !!

    Expert Tips

    • If you don’t have rock salt use regular salt but add it along with hing.
    • I used kashmiri red chillies so it is not spicy but gives a bright red color. You can use regular chillies too.
    • After coconut is added do not grind more, it will start to leave out oil and become too moist.
    • Choose a coconut that is not too tender nor its kopra, choose in between.
    • It keeps well for a month in room temperature.

    thengai podi recipe


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    Filed Under: For Idli, Dosa, Milagai Podi Recipes, Podi / Thogayal, RandomPosts, Recent Posts, Sharmis Passions

    Reader Interactions

    Comments

    1. Sangeetha

      October 23, 2017 at 10:12 pm

      My favorite one, haven’t tried it at home thank for sharing Sharmi !

      Reply
    2. Sangeetha

      October 23, 2017 at 10:13 pm

      My favorite one, haven’t tried it at home thanks for the recipe Sharmi !

      Reply
    3. Suseela

      October 24, 2017 at 12:43 pm

      Is it fresh coconut or dry coconut to be used?

      Reply
      • Sharmilee J

        October 26, 2017 at 5:25 pm

        Fresh coconut

        Reply
    4. INDU VIPIN

      October 26, 2017 at 11:27 am

      Which is the brand name of the steel fry pan you use? What is your review of this pan? Does it burn or stick as usual steel based utensils?

      Reply
      • Sharmilee J

        October 26, 2017 at 5:24 pm

        The one I have used here is Prestige steel pan, it is good but not suitable for fries with less oil.For curries,gravies it is good, I have used to make sweets also.

        Reply
        • INDU VIPIN

          October 29, 2017 at 11:06 am

          Thanks for the reply Sharmi

          Reply
    5. Vaishnavi

      August 16, 2019 at 1:27 pm

      . It is really tempting..Shall we make it with dry coconut?

      Reply
      • Sharmilee J

        October 29, 2019 at 9:52 am

        you can try with kopra not dessicated coconut

        Reply
    6. SS

      April 10, 2020 at 3:11 am

      Can I use frozen coconut?

      Reply
      • Sharmilee J

        April 30, 2020 at 6:17 am

        not sure… fresh or dried works best

        Reply
    4.82 from 11 votes (8 ratings without comment)

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