thengai-podi-recipe
Thengai podi recipe, most flavourful coconut podi with fast video, step-by-step footage. Goes properly with rice in addition to idli dosai.

Thenga podi is much like thengai thogayal for me, simply in powder type/ dry model. I grate 2-Three coconut in bulk for stopping the coconut from wastage. That is one of the best ways to make use of up grated coconut with out letting it go stale/ dangerous. I really like the roasted coconut flavour loads. I can rave about thengai thogayal amma makes which is caught in my reminiscence. Throughout travels, we by no means eat out at random locations. All the time amma packs thengai thogayal with idli, puliyodharai and thayir sadam.

coconut-podi-recipe

I’m very keen on it in the case of coconut podi/ thogayal. I had lot of grated coconut that i needed to make coconut milk. Thawed it after which realized I didn’t want it. So I needed to make thogayal by roasting it. However considered making podi because it has been a very long time I made this. Mami makes it if she have extra coconut as properly. Now since I made this, I’m so excited to eat this with rice or idli dosai 😁.

thengai-podi-recipe

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Thengai podi recipe

Thengai podi recipe, most flavourful coconut podi with fast video, step-by-step footage. Goes properly with rice in addition to idli dosai.


Delicacies Indian, South Indian

Cup measurements

Substances

  • 1 cup coconut grated
  • 1/4 cup urad dal
  • 6 crimson chilli medium spice
  • 1 marble dimension tamarind
  • 1/4 tsp asafoetida
  • 1 tbsp coconut oil
  • Salt as wanted

Directions

  • First collect the required substances. Warmth a heavy bottomed pan, add oil to it.

  • Roast crimson chilli, asafoetida, urad dal for a minute in medium warmth.

  • Add tamarind to it. Roast till the urad dal turns deep crimson with out burning it.

  • Take away in a plate for cooling. In the identical oil/ pan, add grated coconut and roast properly.

  • It takes 2-Three minutes in medium flame, preserve roasting as in the direction of finish, it could simply get burnt.

  • Switch to a plate. As soon as cooled. Switch all substances besides coconut to a mixer.

  • Powder coarsely. Prime with roasted coconut. Powder coarsely.

  • Switch to a container and preserve refrigerated.

Video

Notes

  • My crimson chilli is medium spice, add in keeping with your spice stage in addition to the tamarind’s nature to stability it.
  • Cool fully earlier than grinding in addition to storing.
  • Powder coarsely for excellent texture. Additionally don’t attempt to grind every part collectively as it would develop into paste/ moist.
  • roasting properly offers good shelf life, in any other case may get spoiled quickly. Attempt to use spoon as a substitute of hand whereas grinding for safer aspect.

Thengai podi methodology:

  1. First collect the required substances. Warmth a heavy bottomed pan, add oil to it.
    step-1-ingredients
  2. Roast crimson chilli, asafoetida, urad dal for a minute in medium warmth. Add tamarind to it. Roast till the urad dal turns deep crimson with out burning it.
    step-2-roast
  3. Take away in a plate for cooling. In the identical oil/ pan, add grated coconut and roast properly. It takes 2-Three minutes in medium flame, preserve roasting as in the direction of finish, it could simply get burnt.
    step-3-roast
  4. Switch to a plate. As soon as cooled. Switch all substances besides coconut to a mixer.
    step-4-cool
  5. Powder coarsely. Prime with roasted coconut. Powder coarsely.
    step-5-powder
  6. Switch to a container and preserve refrigerated.
    final-step

Use as podi for rice  (combine with cooked rice, sesame oil) or for idli dosai aspect dish. Stays good for two weeks.

thengai-podi