Thengai Podi – Coconut Podi

Thengai Podi is a flavouful podi made by roasting coconut along with a few more ingredients. It goes well with hot steamed rice when topped with ghee or even oil. I usually keep a few podi varieties handy in my kitchen. This Thengai Podi, along with a simple stir fry like Potato Roast and papad is a feast!!
Do check my other podi recipes HERE!

Now to the recipe..

[Preparation Time-10 mins : Cooking Time- 10 mins]

Ingredients:

• Grated Coconut – 1 cup
• Urad Dal – 1/2 cup
• Red Chillies – 7 to 8
• Curry leaves – 2 sprigs
• Garlic – 4 to 5 cloves
• Salt – as needed

Method:

• Heat a pan and dry roast the red chillies until golden brown and crisp. Keep it aside. In the same pan roast the urad dal until brown.

• Likewise roast the grated coconut until all the moisture is gone and it is golden brown. Keep it aside. In the same pan roast the garlic and curry leaves until the curry leaves are crisp.

• Let the ingredients cool down. In a mixer take the roasted red chillies, coconut, salt and urad dal. Grind it into a semi-coarse powder.

• Finally add the garlic and curry leaves and grind it. The powder should be a little coarse and not very smooth. Let it cool completely and store in an air-tight container.

Thats it!! Flavourful Thengai Podi is ready!!

Serve with hot steamed rice!!

Tips:

1. Make sure to dry roast the coconut well. There should be no moisture in it. Else the Thengai Podi will get spoilt quickly.
2. Honestly have not checked the shelf life of this Thengai Podi. It should stay good for 7-10 days in the refrigerator.
3. U can skip the garlic if u dont want. It does give a nice flavour though.
4. Adjust red chillies according to your preference.