Thengai podi | coconut podi recipe | thenga podi recipe | தேங்காய் பொடி | south Indian make-ahead no oil coconut powder | podi variety | podi recipes | chammanthi podi | coconut chutney powder | no oil podi recipe | kobra podi with step-by-step pictures, and video recipe. Check out the Thengai podi recipe and if you like the video pls SUBSCRIBE to my channel.
Thengai podi | coconut podi recipe | thenga podi recipe | தேங்காய் பொடி | south Indian make-ahead no oil coconut powder | podi variety | podi recipes | chammanthi podi | coconut chutney powder | no oil podi recipe | kobra podi prepared with coconut(Thengai) and freshly roasted and ground spice mix. It tastes good with rice and tiffin variety . Coconut powder can be prepared within 10 minutes and stays good for months.
Thengai podi – make ahead podi variety
I love coconut flavor and this coconut podi is full of coconut flavor. Usually coconut based recipes shelf life is less but this coconut podi will stay good for months. With minimal ingredients podi is super easy to make. Multipurpose podi comes handy as a side dish for tiffin and rice accompaniment. curry leave podi, pasi Paruppu podi, onion thokku, Tomato Thokku, and Pulikaichal are my other favorites make ahead recipes.
Should I roast coconut till they turn golden brown?
yes it is very important to roast coconut well for longer shelf life. Well roasted coconut gives a good aroma to the podi and makes the podi stay good and fresh for weeks together.
Should I cool and grind thengai podi?
Yes, it is very important to cool all the roasted ingredients before grinding. It is always recommended to cool the roasted rasam podi ingredients on a wide plate so that moisture from steam is not trapped.
What kind of coconut should I use for preparing podi?
traditionally Amma prepare coconut podi with fresh coconut but here in US I generally buy frozen coconut. I thaw the frozen coconut in room temperature or microwave for few seconds then prepare coconut podi. You can also use copra / kopra for making dry coconut chutney powder.
Can I roast all the ingredients together to save time?
no it is always recommended to roast the ingredients separately for even cooking.
Cool in plate and grind
always cool the roasted ingredients then grind. Even after roasting cool in a plate then store in a airtight container.
can I grind all the ingredients together?
no, always grind dals and Chilli first then add coconut. Coconut might ooze out oil and grinding everything together might result in soggy podi
Beans Thengai Podi usili with Thengai podi
Thengai Podi |Coconut Powder
- Coconut - 1 cup
- Urad Dal - 1/4 cup
- Channa Dal - 1/3 cup
- Red Chilli – 6 Adjust according to your taste
- Salt – as needed
- Asafoetida- 1/8 tsp
- In a pan dry roast urad dal, channa dal and red chilli till they turn golden brown. Transfer it to a plate. Dry roast the coconut till it turns golden brown color. Switch off the flame and Keep it aside. Add required salt and pinch of asafoetida
- After everything comes to room temperature grind them into coarse powder. Cool it and store in dry airtight container, and always use a dry spoon
- Instead of fresh/Frozen coconut, dry coconut can also be used
- If you are using katti perungayam add it while sauting dal
- Roast dal and coconut well for the podi to stay fresh
- Instead of using both urad and Channa dal, this can also be done with either urad dal or channa dal alone
- Thaw the frozen coconut before using
Coconut – 1 cup
Urad Dal – 1/4 cup
Channa Dal – 1/3 cup
Red Chilli – 6 (Adjust according to your taste)
Salt – as needed
Asafoetida- 1/8 tsp
- In a pan dry roast urad dal till it turns aromatic and golden brown; transfer to the plate and cool
- Evenly dry roast channa dal till they change color; transfer to the plate and cool
- In the same pan dry roast red chilli, transfer to the plate, and cool
- Dry roast the coconut till the moisture evaporates and it turns golden brown color, turn off the stove and cool everything
- Add required salt and pinch of asafoetida
- First ground urad dal, channa dal, and red chilli into a fine powder. Add coconut and rest of the ingredients and grind into a coarse powder
- Cool the thengai powder in a wide plate and store in a dry airtight container, and always use a dry spoon