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Thengai Podi Recipe | Coconut Podi Recipe
Thengai Podi is a simple coconut spice powder that serves as a great side dish for idli, dosa and rice. Also known as coconut podi, it has a nice roasted flavor with little bit spice, so it becomes a good choice when you want something quick on the side. It is easy to make and gives a tasty touch to a plain meal. The mix of coconut, dal and chilies gives a warm aroma that feels very tasty and comforting.
This is one of those podis you can make once and use for many days without much effort. It tastes good when mixed with ghee or even sesame oil. Since it uses dry roasted ingredients, it stores quite well also and stays fresh for long. It is a handy podi for busy mornings and also for quick weekend lunch.
[feast_advanced_jump_to]About Thengai Podi
Thengai Podi is a spiced coconut powder made by dry roasting dried coconut along with dal and spices. It is used as a side for idli, dosa, rice by mixing with ghee/ oil and is relished by all spice powder lovers. This podi is quite common in many Tamil homes and often kept ready in the kitchen shelf for easy breakfasts.
The texture is slightly coarse and not fully powdered, and that gives a nice bite when mixed with ghee or oil. Kashmiri red chilies gives color and regular chilies gives heat but not too strong so perfect to serve for kids too. Adding tamarind for a bit of tang which balances the coconut taste well. Hing also brings a sharp flavor which goes well with the roasted dal.
There are small variations for this podi like adding chana dal along with urad dal or roasting the coconut extra brown for stronger taste, adding garlic etc. The flavor is mild but still rich because the coconut gets slightly golden and gives light sweetness.
Thengai Podi Video
Thengai Podi Ingredients
- Coconut - I have used kopra (dried coconut) for more shelf life. You can use fresh grated coconut too. If using freshly grated coconut first grind all the other ingredients coarsely then add coconut and pulse it to get this texture.
- Urad dal, Chana dal - I added whole urad dal, chana dal for roasting because it gives a nutty taste and volume to the podi.
- Red chilies - I add Kashmiri chilies for color and regular chilies for heat. You can add more regular chilies if you want more spice.
- Garlic - Adding garlic is purely optional but adds more flavor to the podi. Coconut with garlic combo is the best so I recommend adding it.
- Tamarind - I have used little tamarind for mild tang which balances the coconut heaviness.
- Hing - I have added a pinch of hing for flavor, it brings small lift to the podi.
- Coconut oil - I have used coconut oil to roast the spices which gives a nice aroma. You can use regular oil but coconut oil suits better.
- Rock salt - added to taste, if adding rock salt roast and add it to avoid it from letting out water.
You can reduce the spice for kids and use more coconut. This is one of those podis you can adjust easily according to your liking and still it turns good. I usually make this when I have extra coconut in the fridge because this podi helps use it up nicely without wasting.
This podi serves great with rice, ghee and I love this coconut podi even with curd rice. This is such a versatile spice mix that can be used to serve as side dish.
Why This Recipe Works
- It gives a fresh roasted flavor that tastes great with idli and dosa.
- The podi is simple to prepare and uses basic ingredients from the kitchen only.
- It stores well and stays good for long time since everything is roasted nicely.
- You can adjust spice, texture or even tang based on what you like.
- It mixes easily with ghee or oil, so even kids enjoy having it.
How to make Thengai Podi Step by Step
1.We need 1 tablespoon coconut oil in total, Add half of oil to a pan and heat it. Add ½ cup whole urad dal, 2 tablespoon chana dal, 10 red chilies along with 6 kashmiri red chilies.
2.Roast until golden brown, Transfer to the plate and set aside.
3.To the same pan add remaining oil then 2 cups dried coconut(kopra).
4.Roast until golden brown, Transfer to the plate and set aside.
5.Add 6 cloves small sized garlic. Roast until golden.
6.Now add 1 teaspoon tamarind and roast for a minute. Transfer to the plate and set aside.
7.Add rock salt along with 1 teaspoon hing.
8.Switch off sauté for few seconds and transfer to the plate.
9.Cool down completely.
10.Transfer to a dry mixer jar.
11.Grind it coarse like shown. Do not grind more as it will release oil.
12.Transfer to a plate, cool down then store.
Store in airtight container and enjoy!
Expert Tips
- Roasting coconut - I usually roast the coconut slowly in low flame so it turns golden without burning. Adding dried coconut increases shelf life.
- Grinding texture - Grind it coarse with texture. Do not grind more as coconut will release oil making the podi sticky.
- Using tamarind - Adds a mild tang to the podi, roast it just for few seconds.
- Salt choice - I usually add rock salt for podi. Make sure to roast it then add for grinding to prevent form letting out water.
- Storage - I keep this podi in clean dry jar so it stays well for many days.
Serving and Storage
Serve this with idli, dosa or even with hot rice and ghee if you like simple meals. It taste very good when mixed with warm ghee as it brings out the coconut aroma. Store this podi in airtight container and keep it dry, it stays fresh for almost a month at room temperature.
FAQS
1.Can I add fresh coconut?
Yes you can, but roast it well until golden brown to increase shelf life. But dried coconut has more shelf life.
2.Is Kashmiri chili necessary?
Not required, but it gives bright color without too much heat.
3.What others can I add?
You can add few curry leaves, ½ teaspoon mustard seeds roast and add it for a variation.
4.Will the podi spoil fast?
No, as long you roast the coconut well and keep it dry, it stays good.
5.Can I grind finely?
You can, but the coarse texture tastes nicer with ghee.
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 .
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📖 Recipe Card
Thengai Podi Recipe | Coconut Podi Recipe
Ingredients
- 2 cups dried coconut kopra
- ½ cup whole urad dal
- 2 tablespoon chana dal
- 10 regular red chilies
- 6 kashmiri red chillies
- 1 teaspoon tamarind
- 1 teaspoon hing
- 6 small cloves garlic
- rock salt / salt to taste
- 1 tablespoon coconut oil
Instructions
- We need 1 tablespoon coconut oil in total, Add half of oil to a pan and heat it. Add ½ cup whole urad dal, 2 tablespoon chana dal, 10 red chilies along with 6 kashmiri red chilies.
- Roast until golden brown, Transfer to the plate and set aside.
- To the same pan add remaining oil then 2 cups dried coconut(kopra).
- Roast until golden brown, Transfer to the plate and set aside.
- Add 6 cloves small sized garlic. Roast until golden.
- Now add 1 teaspoon tamarind and roast for a minute. Transfer to the plate and set aside.
- Add rock salt along with 1 teaspoon hing.
- Switch off sauté for few seconds and transfer to the plate.
- Cool down completely.
- Transfer to a dry mixer jar.
- Grind it coarse like show. Do not grind more as it will release oil.
- Transfer to a plate, cool down then store.
Video
Notes
- Roasting coconut - I usually roast the coconut slowly in low flame so it turns golden without burning. Adding dried coconut increases shelf life.
- Grinding texture - Grind it coarse with texture. Do not grind more as coconut will release oil making the podi sticky.
- Using tamarind - Adds a mild tang to the podi, roast it just for few seconds.
- Salt choice - I usually add rock salt for podi. Make sure to roast it then add for grinding to prevent form letting out water.
- Storage - I keep this podi in clean dry jar so it stays well for many days.
Nutrition
The post Thengai Podi Recipe | Coconut Podi Recipe appeared first on Sharmis Passions.
