Thengai podi recipe | Coconut Podi Recipe

Thengai Podi is a simple coconut masala powder that serves as a great side dish to idli, dosa and rice. Also known as coconut podi, it has a nice roasted flavor with a bit of spice, making it a good choice when you want to eat something quick. It is easy to make and gives a delicious taste to plain food. The mixture of coconut, lentils and chillies gives a warm aroma which feels very tasty and comforting.

This is one of those pods that you can make once and use for days without much effort. It tastes good when mixed with ghee or sesame oil. Since dry roasted ingredients are used in it, it also stores quite well and remains fresh for a long time. It’s a useful pod for busy mornings and for quick weekend lunches.

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About Thengai Podi

Thengai Podi is a spicy coconut powder made by roasting dried coconut with lentils and spices. It is used when mixed with ghee/oil as a side dish to idli, dosa, rice and enjoyed by all masala powder lovers. This podi is quite common in many Tamil households and is often kept ready in the kitchen shelf for an easy snack.

Its texture is a little rough and not completely powdered, and it gives a nice flavor when mixed with ghee or oil. Kashmiri red chilli adds color and regular chilli adds heat but not so hot that it is suitable to serve even to children. The addition of tamarind for a little spiciness balances the coconut flavor well. Asafoetida also adds a spicy flavor that goes well with roasted dal.

There are small variations to this podi like mixing chana dal with urad dal or roasting coconut extra brown for stronger flavour, adding garlic etc. The flavor is mild but still rich as the coconut turns slightly golden and gives off a slight sweetness.

thengai podi video

[embed]https://www.youtube.com/watch?v=GCoQ1BNHYRU[/embed]

Thengai Podi Ingredients

• Coconut – I have used copra (dried coconut) for longer shelf life. You can also use freshly grated coconut. If using fresh grated coconut, first grind all the other ingredients coarsely, then add the coconut and grind it to get this texture.
• urad dal, Chickpea lentil – I added whole urad dal, chana dal to the roast as it gives spicy flavor and volume to the podi.
• red chilli – I add Kashmiri chilli for color and regular chilli for heat. If you want more spice you can add more regular chili.
• Garlic – Adding garlic is completely optional but adds more flavor to the podi. The combo of coconut with garlic is the best so I recommend adding it.
• Tamarind – I have used a little tamarind for mild spiciness which balances the heaviness of the coconut.
• hing – I have added a pinch of asafoetida for taste, it gives a little lift to the podi.
• coconut oil – I have used coconut oil to fry the spices which gives a nice aroma. You can use regular oil but coconut oil is more suitable.
• black salt – Add as per taste, if you are adding rock salt then fry it and mix it to avoid leaving water.

You can reduce the masala for kids and use more coconut. This is one of those pods that you can easily adjust to your liking and it still turns out good. I usually make this when I have extra coconut in the fridge as this podi helps to utilize it well without wasting it.

This podi goes great with rice, ghee and I also love this coconut podi with curd rice. This is such a versatile spice mix that can be used as a side dish.

Why does this recipe work

• It gives a fresh roasted taste which goes great with idli and dosa.
• Podi is easy to prepare and uses only basic kitchen ingredients.
• It stores well and stays good for a long time because everything is roasted thoroughly.
• You can adjust the spice, texture or even spiciness depending on your preference.
• It mixes easily with ghee or oil, so even children enjoy eating it.

How to make Thengai Podi step by step

1.We need 1 tablespoon coconut oil in total, pour half the oil in a pan and heat it. Add ½ cup whole urad dal, 2 tbsp chana dal, 10 red chillies and 6 Kashmiri red chillies.

2. Fry until golden brown, take out in a plate and keep aside.

3. In the same pan, add remaining oil and 2 cups desiccated coconut.

4. Fry until golden brown, take out in a plate and keep aside.

5. Add 6 small sized garlic cloves. Fry until golden.

6.Now add 1 spoon tamarind in it and fry for a minute. Take out in a plate and keep aside.

7. Add rock salt along with 1 spoon of asafoetida in it.

8. Stop frying for a few seconds and take out in a plate.

9.Cool completely.

10.Put in a dry mixer jar.

11.Grind it coarsely as shown. Do not grind too much as it will remove oil.

12. Remove, cool and store in a plate.

Store in an airtight container and enjoy!

Expert Tips

• roasting coconut – I usually roast the coconut slowly on low flame so that it turns golden without burning. Adding desiccated coconut increases the shelf life.
• grind texture – Grind it coarsely with texture. Do not over grind as the coconut will release oil which will make the podi sticky.
• use of tamarind – Add mild spiciness to the podi, fry it for just a few seconds.
• choice of salt – I usually add rock salt to podi. Make sure to fry it and then add to grind so that no water comes out.
• storage – I keep this podi in a clean dry jar so that it remains good for several days.

serving and storage

If you like simple food then serve it with idli, dosa or hot rice and ghee. It tastes great when mixed with hot ghee as it gives off the aroma of coconut. Store this podi in an airtight container and keep it dry, it remains fresh for about a month at room temperature.

general questions and answers

1.Can I add fresh coconut?

Yes, you can, but to increase the shelf life, fry it thoroughly till it turns golden brown. But dried coconut has a longer shelf life.

2.Is Kashmiri chilli necessary?

Not necessary, but it gives bright color without too much heat.

3.What else can I add?

For a change, you can also add some curry leaves, ½ teaspoon roasted mustard seeds.

4. Will the pod spoil quickly?

No, as long as you roast the coconut well and keep it dry, it remains good.

5.Can I grind finely?

You can, but the thick texture tastes better with ghee.

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