Thengai Podi | Coconut Chutney Powder | Spice Powder Recipes by Masterchefmom

Hi Supermoms,

'Thengai Podi' is a delicious South Indian spice powder that can be used/enjoyed in two ways. One, you can add a teaspoon of podi to a small portion of steaming hot rice, drizzle oil or ghee, mix and enjoy Or you can use it as a side dish to Idlis and dosai. 

They are so handy especially on days you do not feel like grinding chutney or making sambar.  At our home, Podi is always served as a first course during lunch time and thengai podi is one among the favourite podis. 

The recipe calls for Koppara( dried coconut) but I grated fresh coconut , sun dried it and pan fried it till the excess moisture is absorbed . 

Either ways, the podi is yummy and a must try .

Thengai Podi | Coconut Chutney Powder :

Preparation time : 1 day ( if using fresh coconut)

Cooking time : 15 minutes

Makes : approximately 300 gms of powder

Storage : stays good for 2 months when stored in a clean, dry , odour free container. 

Ingredients :

For tempering :

2 teaspoons coconut oil 

1/2 teaspoon mustard seeds

1/2 teaspoon asafoetida 

1/2 cup dry red chilli powder ( salem gundu chillies)

1/2 cup dry red chilli powder( guntur or byadige chillies)

lemon size tamarind ( measure after removing  seeds )

1 sprig curry leaves ( optional)

Other ingredients :

1 cup coconut ( grated) ( sundried or koppara)

1/2 cup urad dal /spilt black gram

1/2 cup channa dal/ bengal gram

1 teaspoon jaggery ( optional)

1 sprig curry leaves ( optional)

1/2 teaspoon asafoetida 

salt to taste

Method :

1. Heat a kadai/pan with oil and temper with ingredients given under ' to temper' in the order given over low flame.

2. Once the chillies are lightly roasted, transfer them to the jar of a mixie and grind them to a fine powder and transfer it to a wide vessel.

3. Heat the same pan and now dry roast the urad dal and channa dal separately till they become fragrant and transfer it to the jar of a mixer.

4. In the same pan/kadai, lightly roast the coconut by continuously stirring it so that they do not burn and when they become light, non sticky switch off and transfer the coconut to the mixer jar.

5. Add salt, jaggery and grind this mixture coarsely.

6. Transfer it to the wide vessel and containing the chilli powder mixture and mix well using a fork.

7. Let the thengai podi cool completely.

8. Transfer it to a clean, odour free container.

Delicious, spicy thengai podi is ready to be enjoyed .

Chef tips :

1. Adjust the chilli quantity according to the type of chillies you are using. It is always a good idea to mix two types of chillies. You can use Kashmiri chillies that give a great colour.

2. You can add or reduce the jaggery quantity. Some even like to add sugar.

3. You can adjust tamarind according to your taste.

Happy Cooking !

With love,

Masterchefmom