Thengai Podi

Thengai Podi is a great rice accompaniment during lazy days. Just like Tomato Thokku and Pulikaichal, this powder can be stored for more than a month, if stored in an airtight container and kept refrigerated. This quick podi stays good even in room temperature for 2 – 3 weeks. Whether its a side dish for  Bagala bath (Curd rice) or rice accompaniment with ghee/ coconut oil or side dish for south Indian Breakfast, Thengai Podi is a table winner.

Preparation time: 5 minutes | Cooking Time: 5 minutes

Ingredients:

Coconut – 1 cup

Urad Dal – 1/4 cup

Channa Dal – 1/3 cup

Red Chilli – 7 (Adjust according to your taste)

Salt – as needed

Asafoetida – 1/8 tsp

Method:

• 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 asofedtida

• 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

My Notes:

• 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

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