Thengai podi is a lentil=based spiced coconut powder. This when served with hot steamed rice and a dollop of ghee makes a lovely comfort meal
Thengai podi is one of the staples of a Tamil brahmins pantry. When mixed with hot rice and a dollop of ghee, it makes a perfect comfort meal.
Thengai podi is a spiced coconut powder. The main ingredients of this spiced coconut powder are lentils and fresh coconut along with red chillies. These ingredients are easily available in most Indian homes. The preparation of the powder is very simple. I make a batch of podis regularly. The podi’s that I make are this thengai podi, Paruppu podi, Murunga keerai podi and curry leaves podi. These podi’s are saviours when we are not able to cook the regular sambar and rasam. Just mix with hot rice and ghee and have with a roasted appalam. Lunch is sorted easily.
There are many variations of making this spiced coconut powder. The one I have learnt from my mother uses 2 types of lentils. I use Bengal gram dal and black gram dal in equal quantities, Some recipes use only ulantham paruppu or black gram dal as the lentil base. Some recipes use even flax seeds to make a variation as this flax seed thengai podi. For spicing up the podi we use red chillies. If you want a brighter coloured podi then use half byadige chilli and half Guntur chilli. Byadige chilli gives you the lovely bright colour while the Guntur chilly will give you the necessary spiciness of chillies. The hero in the ingredients would be the coconut. Fresh coconut gives you the best-flavoured thengai podi.
To prepare any dish I would always prefer to keep the ingredients assembled on the counter top. This would save a lot of time hunting for the ingredients later. Now let us see how we prepare this flavourful coconut podi.
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