Thengai podi recipe 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 🙂
Thengai podi recipe
Thengai podi recipe which serves as a great side dish for idli dosa and rice.
Ingredients
- 1 cup(tightly packed) grated coconut
- 3 tbsp whole urad dal
- 5 nos kashmiri red chillies
- 1 tsp mustard seeds
- 1 tsp tamarind
- 1/8 tsp hing
- rock salt to taste
- 2 tsp 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.
Recipe 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.
Steps to make thengai podi recipe:
- 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.Cool down then store.
Serve with rice and ghee or gingelly oil and enjoy!
Yum !!
My favorite one, haven’t tried it at home thank for sharing Sharmi !
My favorite one, haven’t tried it at home thanks for the recipe Sharmi !
Is it fresh coconut or dry coconut to be used?
Fresh coconut
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?
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.
Thanks for the reply Sharmi
. It is really tempting..Shall we make it with dry coconut?
you can try with kopra not dessicated coconut