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

Thengai Podi is 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.

More Podi  / Thogayal Recipes

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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

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Servings1 cup

AuthorSharmilee J

1x2x3x

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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How to make Thengai Podi

1. Get ready with all your ingredients.Heat oil add mustard seeds let it crackle. Add urad dal and red chillies.
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2. Roast until golden brown,Remove and set aside.Now add coconut and fry in low flame.
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3. 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.
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4. 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.
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Serve with rice and ghee or gingelly oil and enjoy!

Expert Tips

• 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.

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