Thengai podi recipe / Spiced coconut powder

Veena

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

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Prep Time 5 mins

Cook Time 5 mins

Total Time 10 mins

Course Spice powder

Cuisine Indian

Calories 673 kcal

Equipment

Gas stove/ Induction stove
spice grinder

Ingredients

1/4 Cup Bengal gram dal
1/4 Cup Black gram dal
12 Red chillies
1 Cup Fresh coconut
1/2 tsp Asafoetida
1 Marble sized Tamarind
To Taste Salt
2 tsp Oil

Instructions

Dry roast both the Bengal gram dal and black gram dal in a pan till it starts to brown lightly. Keep it aside.
Add 1 tsp of oil and roast the red chillies till it plumps up well. Pour this on the roasted dal.
Next, add 1 tsp oil again and now carefully roast the grated coconut. Make sure you do not burn the coconut. Roast it on low flame till all the moisture is removed.
Add tamarind to the pan and roast it for 1 minute
Now when it has cooled completely, transfer all the ingredients to the jar of the mixer.
Add salt and asafoetida
Grind it in pulses till you get a fine coarse powder
Store it in an airtight container preferably in the refrigerator if storing for a long time
Sprinkle on top of hot steamed rice with a dollop of ghee and enjoy this flavourful podi.

Nutrition

Sodium: 39mgCalcium: 121mgVitamin C: 5mgVitamin A: 356IUSugar: 7gFiber: 29gPotassium: 285mgCalories: 673kcalSaturated Fat: 25gFat: 38gProtein: 22gCarbohydrates: 67gIron: 8mg

Keyword spiced coconut powder, thenga podi, Thengai podi

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