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    Thengai Podi | Coconut podi recipe

    December 10, 2014 By Vidya Srinivasan 25 Comments

    76 shares
    Jump to Recipe Jump to Video Print Recipe

    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

    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. 

    thengai podi

    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

    thengai podi

    Beans Thengai Podi usili with Thengai podi

    Podi recipe collection 

    Coconut based recipes in TMF

    Thengai Podi |Coconut Powder

    Thengai Podi is a a dry Powder (podi) prepared with coconut(Thengai) and freshly roasted and ground spice mix. It taste good with rice and tiffine vareity. Coconut powder can be prepared within 10 minutes and stays good for months.
    5 from 3 votes
    Print Pin Comment
    Course: Podi
    Cuisine: Indian
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Author: Vidya Srinivasan

    Ingredients

    • 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

    Instructions

    • 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

    Video

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    Notes

    1. Instead of fresh/Frozen coconut, dry coconut can also be used
    2. If you are using katti perungayam add it while sauting dal
    3.  Roast dal and coconut well for the podi to stay fresh
    4. Instead of using both urad and Channa dal, this can also be done with either urad dal or channa dal alone
    5. Thaw the frozen coconut before using
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    Ingredients:

    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

    Method:

    • 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

    thengai podi

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    Comments

    1. Subha

      December 11, 2014 at 12:19 am

      This is very handy Vidya..will prepare it for sure..

      Reply
      • Traditionally Modern Food

        December 11, 2014 at 11:33 am

        Thanku Subha:-) do try and let me know

        Reply
    2. Chitra Jagadish

      December 11, 2014 at 1:06 am

      Never tried fresh coconut in podi, sounds yummmmm dear. ... love it...

      Reply
      • Traditionally Modern Food

        December 11, 2014 at 11:34 am

        Thanku C:-) Amma do with both fresh and dry coconut.

        Reply
    3. srividhya

      December 11, 2014 at 7:31 am

      A staple in our house.. yum

      Reply
      • Traditionally Modern Food

        December 11, 2014 at 11:33 am

        Thanku Sri:-)

        Reply
    4. apuginthekitchen

      December 11, 2014 at 8:02 am

      Sounds really delicious, have never heard of this before. It's served on it's own or added to rice dishes? Love all the ingredients.

      Reply
      • Traditionally Modern Food

        December 11, 2014 at 11:32 am

        Thanku Suzanne:-) its served with rice

        Reply
    5. Francesca Trucco

      December 11, 2014 at 9:37 am

      It seems so interesting...it looks like the cous cous but I believe it is different right?

      Reply
      • Traditionally Modern Food

        December 11, 2014 at 11:32 am

        Thanku:-) yes its different. We have it as rice accompaniment or side dish

        Reply
        • Francesca Trucco

          December 11, 2014 at 1:07 pm

          It looks so interesting to me

          Reply
          • Traditionally Modern Food

            December 11, 2014 at 4:00 pm

            Thanku:-)

            Reply
    6. apsara

      December 11, 2014 at 4:14 pm

      I made some too, recently. I just love it!

      Reply
      • Traditionally Modern Food

        December 11, 2014 at 4:17 pm

        Nice:-)

        Reply
    7. platedujour

      December 11, 2014 at 4:19 pm

      I have to say it looks not only very healthy but also really tasty 🙂

      Reply
      • Traditionally Modern Food

        December 11, 2014 at 4:20 pm

        Thanku Marta:-)

        Reply
    8. Liz

      December 11, 2014 at 10:56 pm

      yum! Looks so nourishing 🙂

      Reply
      • Traditionally Modern Food

        December 12, 2014 at 12:00 pm

        Thanku Liz:-)

        Reply
    9. tortadellafiglia

      December 12, 2014 at 12:29 am

      this is such a great idea Vidya! I love it!

      Reply
      • Traditionally Modern Food

        December 12, 2014 at 12:01 pm

        Thanku:-)

        Reply
    10. sindhoooo

      December 12, 2014 at 6:34 am

      Wow! Such a super easy recipe! Thank you Vidya 🙂 Will try for sure!

      Reply
      • Traditionally Modern Food

        December 12, 2014 at 12:00 pm

        Thanku Sindhu:-) do try and let me know

        Reply
    11. Nayna Kanabar

      May 13, 2017 at 2:55 pm

      This sounds like a wonderful spice blend with all the lovely flavours incorporated together.

      Reply
    12. Mayuri Patel

      May 13, 2017 at 4:00 pm

      Mum's always think of what we may need and without even asking for it, they send it. That's true love. Vidya thank you so much for sharing such a lovely recipe for Mother's Day collection.

      Reply
    13. Chef Mireille

      May 14, 2017 at 7:24 pm

      5 stars
      the story of the coconut made me laugh. My Mom is from the Caribbean and I grew up in NYC. My Mom used to go in the courtyard of our building and open the coconuts with a machete and the neighbors would look at her like she was nuts

      Reply
    5 from 3 votes (2 ratings without comment)

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