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
Servings1 cup
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.
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