COCONUT PODI/THENGAI PODI
Thengai Podi or Coconut Podi is a traditional powder made with roasted coconut and spices to lend an aromatic mix that is eaten with rice. I learnt this recipe from my MIL who would make it often. During Kanu festival this is made and served as an offering along with Lemon Rice, Puliyodharai and Curd Rice. Since Pongal and Kanu or Kanum Pongal is fast approaching I am posting this today. Also this is an easy lunch box option and easy to prepare as well. Also this can be prepared in advance and stored for 3-4 days. A delicious Morkuzhambu is a tasty accompaniment to this. This can be a one pot meal or made with additional rice varieties and served in any lunch or Dinner parties. I also make this when I am lazy to cook and make a Rasam or Kootu as an accompaniment. I also like to drizzle some sesame oil on rice and mix it with rice and have it with papads or vadams.
In Kerala people make it a little different way. They add curry leaves and ginger and include tamarind as well. They call it as Chammanthi Podi. I have posted another recipe of Coconut Rice which is easy to make as well. This recipe is an authentic brahmin recipe prepared in most of the Tamil Brahmin households. My mother also makes and that too in bulk. This condiment can be made with kopra as well. I also like to have this mixed with sesame oil as an accompaniment for idlis and dosas. This when made in the pantry is certainly a crowd pleaser and will be an instant hit in your kitchen. Some people also eat this podi along with curd rice. Try out this tasty podi and let me know.
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- 1 cup Coconut(grated)
- 4 tbsp urad dal
- 4 tbsp Channa dal
- 10 number red chillies
- 1 tsp mustard
- 1/2 tsp asafoetida
- To Taste salt
- 1/2 tsp Oil
Ingredients
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- In a pan add oil, mustard and asafoetida.
- Add urad dal.
- Roast till golden brown.
- Add channa dal now.
- Roast till golden brown.
- Add red chilles now.
- Take out all the ingredients and allow it to cool.Add grated coconut and roast till golden .
- Transfer all the ingredients in a blender and add salt.
- Grind coarsely.
- Store in an air tight container. Enjoy with steaming rice with dollops of ghee or sesame oil.
Use Kopra in place of fresh coconut, if you want.
Add red chillies as per your taste.
Roast dals and coconut on a medium low flame to get that golden brown colour.
Hi Nithya
Are you sure we have to grind it with mustard you put in the first step. Wouldn’t it give a bitter taste?
Mustard would not taste bitter.