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Thengai podi

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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