Coconut/ Thengai Podi:
Ingredients:
- Grated coconut – 1 cup
- Dry red chili – 5 nos
- Coriander seeds – 1 tblsp
- Split channa dhal – ½ cup
- Urad dhal – ¼ cup
- Dry Tamarind pod – 1 inch
- Asafetida – 1 tsp
- Jaggery – ½ tsp
- Salt – to taste
Procedure:
- In a heavy bottomed pan, add split channa dhal and urad dhal dry roast it for about 4-5 mins or until the raw smell goes off under medium-low flame. Transfer it into bowl.
- Add coriander seeds and dry red chili into the same pan, saute it for about 2-3 mins under medium-low flame and transfer it in the same bowl.
- Finally add the grated coconut into the same pan and saute it for about 5-8 mins under low flame, when you close to turn off the flame add the tamarind pod into the roasted coconut mixture and saute it for about 1-2 mins and turn off the flame and transfer it into the same bowl.
- You just add about a tblsp of asafetida into the same pan (the pan heat itself sufficient for this) and keep it there for about a min or so and transfer it into the same bowl.
- Cool completely and grind it gently along with some salt, the powder should not be too fine.
- Flavorful, tasty “Coconut/Thengai Podi” is ready.
Rice Mixing Procedure:
- Heat a tblsp of coconut oil, add about 2 tblsp of coconut podi and fresh curry leaves, saute for a min and turn off the heat.
- Now add a cup of warm rice into the mixture and mix gently.
- Add salt if desired.
- Enjoy the yummy “Coconut/thengai Podi Sadam/Rice” as it is or with some homemade Vathal.
Note:
- Store it in clean and dry glass/ air tight container for more shelf life
- You can keep this podi over the counter for more than 2 weeks.
- Always grind a small amount of podi varieties, so that you can enjoy the fresh taste and flavor.
