Thengai Podi/Coconut Spice Powder
Thengai podi/Coconut spice powder is a instant rice mix powder. Mix a teaspoon or two of this delicious powder into steaming hot rice for a delicious, lip-smacking rice dish.
Calories
Equipment
- Fry pan/Kadai for roasting
- Indian Mixie for grinding into powder
Ingredients
- Coconut meat from one full coconut, freshly grated
- 1 cup chana dal/gram dal/Kadalai paruppu
- 1.5 cups urad dal/black gram dal/Uluntham paruppuu
- 15 nos red chilies if you want it more spicy add ¾ more chilies
- a marble sized tamarind
- handful of curry leaves
- ½ teaspoon hing/asafoetida
- 2-3 teaspoon salt or as needed
Instructions
- Keep all the ingredients ready on the table. First dry roast both the dals individually.
- Dry roast the chilies in the heat of the pan, or else they might burn. So, take care while roasting chilies.
- Transfer all the roasted ingredients to another clean plate.
- In the same pan, add 1 teaspoon of oil and add the freshly grated coconut and roast it until the moisture evaporates and the coconut becomes a bit dry.
- Finally roast the curry leaves until dry.
- Transfer the roasted coconut and the curry leaves to the same plate as rest of the ingredients to this now add asafoetida/hing, salt and tamarind.
- Let these roasted ingredients cool down well.
- Now in a mixer jar , take all the contents except the coconut and grind it to a coarse powder.Transfer this coarse powder to a flat plate.
- Now take equal amounts of coconut and ground coarse dal mix in the mixer and grind again for the dal and coconut to mix well.
- Take care not to grind continuously. Grind it in pulse motion, 4-5 pulses, remember the dal is already ground coarsely.
- Do this in batches, for the above said amount we did it 3 batches in the medium mixer jar of preeti mixie.
- Once done, transfer the podi to another clean vessel and give it a good mix.Let it sit and cool well. Transfer the thengai podi to air-tight container and enjoy it with steaming hot rice.