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

Thenga Aracha Kuzhambu

Thenga Aracha Kuzhambu (Ground Coconut Gravy) is a recipe originally from my Aunt’s mom, which was passed on to me through my aunt and my mom. This is a great accompaniment with rice, and also tastes good with any tiffen item. Being a South Indian, rice is our main food, so preparing accompaniment for rice is such a big deal. More than cooking, to think what to cook is a big task. Whenever I ask Hubby gives a one word answer always – “anything”, and that is something I hate to hear. Last week the same thing happened and I was thinking what to cook, and I flipped some pages from my Amma’s book, so that I can get some idea. Found this recipe and quickly checked my fridge to see if I had the veggies to cook this. I am not sure whether this is how it should be cooked, but I love my Aunt’s version.

Thenga Aracha Kuzhambu

Preparation Time : 10 mins | Soaking Time: 15 minutes |  Cooking Time : 20 mins | Serves : 3

Recipe Category: Rice Accompaniment/Side Dish

Ingredients:

Drumstick – 1, cut into finger sized pieces

Mixed Vegetable –  1 cup (I took brinjal, carrot, ladies finger and potato)

Tamarind – A gooseberry size ball

Turmeric Powder – ¼ tsp

Curd – 3 tbsp

Salt – as needed

Jaggery – 1 tsp

For the spice paste

Urad Dal – 1 tbsp

Fenugreek seeds – 1/2 tsp

Rice – 1/8 tsp

Dried Red Chilli – 3 – 4 (According to your spice level)

Shredded Coconut – 1/2 cup + 2 tbsp

For Tempering

Coconut oil – 1 tbsp

Mustard Seeds – 1/8 tsp

Fenugreek – 1/8 tsp

Curry Leaves – few

Method:

• Soak the tamarind in warm water for 10 – 15 minutes and extract the juice from it, by adding 2 cups of water
• Dry roast the urad dal,  fenugreek seeds, rice and red chillies till it becomes golden brown. Once it comes to room temperature, add coconut and little water to make a  paste

• Add oil to the pan. When the oil is hot, add mustard seeds and fenugreek. Once it splutters, add the chopped vegetables, turmeric powder and saute for 5-6 mins till its half cooked

• Add tamrind puree and salt. Cook till raw smell goes and vegetables are cooked. Add the ground paste and cook for 3-4 minutes. Add curd and switch off. We had it with Rice and Vazhakkai Podi Curry