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Coconut Podi recipe, Thengaai podi, how to make thangai podi, தேங்காய் பொடி , தேங்காய் மிளகாய் பொடி

 

Coconut Podi recipe, Thengaai podi, how to make thangai podi, தேங்காய் பொடி , தேங்காய் மிளகாய் பொடி



Coconut podi(Thengai podi) is one of the authentic podi recipe we used to make in our households. This coconut podi is a 2 in 1 powder recipe  we can mix it with hot rice and have for lunch /dinner. Also it goes very well even with idly/dosa like idly podi.

 

We used to make wide variety of podis to have with rice and idly/dosa. Already I have posted few like

Idly podi

Coriander thokku(podi)

Raw banana podi

Garlic idly podi

 

Please click the respective names in the above for the recipe.

 Coconut Podi recipe, Thengaai podi, how to make thangai podi, தேங்காய் பொடி , தேங்காய் மிளகாய் பொடி

Ok now coming to the recipe.  

Coconut Podi(Thengai podi)

Coconut Podi recipe, Thengaai podi, how to make thangai podi, தேங்காய் பொடி , தேங்காய் மிளகாய் பொடிSOAKING TIME: - | PREPARATION TIME: 5 mins | COOKING TIME: 15 mins

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: CONDIMENTS

CUISINE:  SOUTH INDIAN

YIELDS:  1 -1 ½ CUPS

 

INGREDIENTS:

1 1/2 cup Grated coconut

1/2 cup urad dhal

1/4 cup channa dhal

8 red chillies

1 small asafoietida piece

1 big gooseberry size tamarind

2 teaspoon sesame oil

1/2 tablespoon rock salt(or as per taste)

 

you can use the coconut gratings upto 2 cups 

 

VIDEO RECIPE LINK:   https://youtu.be/ud8vM_HMwEM

 

PREPARATION:

Grate the coconut and keep it ready.

Remove the stems from the chillies and keep it ready.

 

METHOD:

First sauté the dried tamarind for few seconds in heavy bottomed kadai.

Then a teaspoon of oil and then add the asafetida.

Let it roast till crisp.

Remove from heat and transfer to a plate.

In the same kadai add the red chillis, and sauté till it becomes crisp and golden brown. Then remove from heat and transfer to a plate.

In the same kadai add the  urad dhal and sauté continuosly till it becomes golden brown in low medium flame.

Then transfer it to the plate.

Add a teaspoon of oil in the kadai and roast the channel dhal till it becomes partially crisp.

Then add the grated coconut along with channa dhal and roast till becomes golden brown and crisp.

There should not be any moisture in the coconut.

Once it becomes browned, transfer them to the same plate and let them cool down completely.

Then add the salt and grind into coarse powder.

Once the ground podi is cooled down store in a clean dry bottle.

Can be served with rice, idly, dosai.

 

NOTES:

 

1. You can use upto 2 cups of grated coconut in this measurements

2.As we have added coocnut in this podi, it stays good for around 1-3 weeks only when refrigerated. Good for around 10 days in room temperature.

3.Roasting the coocnut into golden brown is important, there should not be wetness in that for long shelf life.

4.Roasting the dhals into golden brwon gives nice flavourful podi

This podi can be mixed with rice and also can be served with idly dosa.

5.If you want only for idly dosa, just add 1 or 1 1/2 cup grated coconut. And to mix with rice, add upto 2 cups coocnut gratings.

6.Always for podi recipes roasting the ingredients one by one will make it roast evenly. In case making in less quantities , you can saute them together, but the flame should alwas be low medium for even roasting.

7.Store in a dry container and always use dry spoon only to take the podi  each and every time..

VIDEO RECIPE:




STEP BY STEP PHOTOS:

 First sauté the dried tamarind for few seconds in heavy bottomed kadai.

Then a teaspoon of oil and then add the asafetida.

Let it roast till crisp.

Remove from heat and transfer to a plate.

Coconut Podi recipe, Thengaai podi, how to make thangai podi, தேங்காய் பொடி , தேங்காய் மிளகாய் பொடி


In the same kadai add the red chillis, and sauté till it becomes crisp and golden brown. Then remove from heat and transfer to a plate.

In the same kadai add the  urad dhal and sauté continuosly till it becomes golden brown in low medium flame.

Then transfer it to the plate.


Coconut Podi recipe, Thengaai podi, how to make thangai podi, தேங்காய் பொடி , தேங்காய் மிளகாய் பொடி


Add a teaspoon of oil in the kadai and roast the channel dhal till it becomes partially crisp.

Then add the grated coconut along with channa dhal and roast till becomes golden brown and crisp.

There should not be any moisture in the coconut.

Coconut Podi recipe, Thengaai podi, how to make thangai podi, தேங்காய் பொடி , தேங்காய் மிளகாய் பொடி

Once it becomes browned, transfer them to the same plate and let them cool down completely.

Then add the salt and grind into coarse powder.

Coconut Podi recipe, Thengaai podi, how to make thangai podi, தேங்காய் பொடி , தேங்காய் மிளகாய் பொடி

Once the ground podi is cooled down store in a clean dry bottle.

Can be served with rice, idly, dosai.


Coconut Podi recipe, Thengaai podi, how to make thangai podi, தேங்காய் பொடி , தேங்காய் மிளகாய் பொடி

Do try this recipe and please don’t forget to give your feedback in comments.

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