- Recipe Cusine : Indian
- Prep Time : 10 Minutes
- Cook time : 20 Minutes
- Serves : 1 and 1/4 cup
- Author : Jeyashri
- Recipe Category : Lunch | Dinner
- Description : Thengai podi is a simple recipe, quite popular in Tamil brahmin houses, made with roasted urad dal, red chili and coconut as main ingredients.
   Coconut 1 cup       Urad dal 1/4 cup    Red chilli 7-8    Salt as needed    Asafoetida a pinch   Oil 2 tsp                      Video of how to make thengai podi
Method with step by step pictures :
- In a pan add oil and add in the urad dal and roast it till it becomes golden brown.
- Be careful not to get it burnt.
- Transfer it to a plate when done.
- Add in the red chillies and nicely roast them.
- Dry roast the scrapped coconut till it gets evenly golden brown color.
- Keep it aside and switch off the flame and saute the salt and asafoetida in the same pan for few seconds. This removes the moisture from salt and asafoetida.
- Allow everything to cool and grind it into a fine powder.
- Spread this in a plate for 20 minutes, let this cool and store this in a clean dry airtight container.
- The heat of the mixie will be there so if we transfer to a box immediately, it will ooze out moisture.
- Mix with hot rice along with ghee or sesame oil. A simple sutta applam (fire roasted papad) will be a great combo for this.
Notes:
- Always roast the dal and coconut nicely. Else it will not stay fresh longer.
- This can be kept in the refrigerator for 2 weeks. Always clean dry spoon to take the podi.
- My mil makes Thengai podi with chana dal instead of urad dal.
