Thengai Podi | Chammanthi Podi | Roasted Coconut Chutney Powder

When you have a whole lot of festivals coming together, there is always a stockpile of coconuts that builds up. Since I do not use a lot of coconut in my everyday cooking, I am sometimes at my wit’s end about the broken coconuts I have. This time I used some of it in making this delicious, spicy Thengai Podi at the suggestion of my colleague Srividya.

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Also called Thenga Chammanthi Podi, this spicy roasted coconut chutney powder can be eaten with idli and dosa, or then just mixed with plain rice. Srividya assures me it is great accompaniment to curd rice as well.

How to Make Thengai Podi | Chammanthi Podi

Ingredients

1. 3/4 Cup – Grated Coconut (~50 gms)
2. 2 tbsp – Udad Dal (~ 30 gms)
3. 2 tbsp – Chana Dal (~ 30 gms)
4. 1/2 tbsp – Coriander Seeds (~ 8 gms)
5. 4 to 6 – Dried Red Chillies
6. 1 – Pea-sized ball of tamarind
7. 1/4 tsp – Jaggery (Optional)
8. 1/4 tsp – Hing or Asafoetida
9. 1/2 tsp Salt (or to taste)
10. 1/2 tsp Oil (Optional, Coconut Oil)

Method to Make Thengai Podi | Chammanthi Podi

1. In a large kadhai or pan, over medium flame, heat 1/4 tsp coconut oil. You can even dry roast the ingredients but I find that the coconut oil gives a nice aroma.
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2. Add udad dal, chana dal, coriander seeds and red chillies.
3. Stir-fry till the dals turn golden brown.
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4. Transfer the fried dals and chillies to a plate to cool.
5. Add the asafoetida to the hot dal.
6. Turn the heat down to low.
7. To the same pan, add 1/4 tsp coconut oil and add the grated coconut.
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8. Over low heat, stir-fry till the coconut turns dry and reddish brown.
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9. Turn off the heat.
10. Transfer the roasted coconut to a plate to cool.
11. While the pan is hot, add the tamarind and salt to it, and leave them there. This helps remove any moisture in these two ingredients.
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12. When all ingredients are cool to touch, add them to the chutney grinder along with the jaggery and grind to a coarse powder.
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13. Savouring the Roasted Coconut Chutney Powder
    • Serve as an accompaniment to Idli or Dosa.
    • Mix 1 tsp of Chammanthi Podi and a few drops of coconut oil or ghee with 1/2 cup hot rice.
14. Storing the Roasted Coconut Chutney Powder
    • Store in an airtight bottle or container in the fridge.

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Recipe for Thenga Chammanthi Podi

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Thengai Podi | Thenga Chammanthi Podi | Roasted Coconut Chutney Powder

Aruna

Thengai Podi is a wonderfully spicy and aromatic roasted chutney powder that you can eat with idli and dosa; or then mix with rice.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Cooling Time 20 minutes mins

Total Time 30 minutes mins

Course Accompaniment, Side Dish

Cuisine Indian, Kerala, Tamil Nadu

Servings 8 People

Ingredients

  

1x2x3x

• 3/4 Cup Grated Coconut (~50 gms)
• 2 tbsp Udad Dal (~ 30 gms)
• 2 tbsp Chana Dal (~ 30 gms)
• 1/2 tbsp Coriander Seeds (~ 5 gms)
• 4 to 6 Dried Red Chillies
• 1 Pea-sized ball of tamarind
• 1/4 tsp Jaggery (Optional)
• 1/4 tsp Hing or Asafoetida
• 1/2 tsp Salt (or to taste)
• 1/2 tsp Oil

Instructions

 

• In a large kadhai or pan, over medium flame, heat 1/4 tsp coconut oil. 
• Add udad dal, chana dal, coriander seeds and red chillies.
• Stir-fry till the dals turn golden brown.
• Transfer the fried dals and chillies to a plate.
• Add asafoetida to the hot dals and mix well, and let the mix cool to room temperature. 
• Turn the heat down to low.
• To the same pan, add 1/4 tsp coconut oil.
• Add the grated coconut and over low heat, saute the coconut till it turns reddish brown and become a dry powder.
• Transfer the roasted coconut to a plate to cool.
• Keep the pan off the heat, but while it is hot, add the tamarind and salt to it, and leave them there. This helps dry these two ingredients.
• When all ingredients are cool to touch, add them to the chutney grinder along with the jaggery and grind to a coarse powder.

Savouring the Roasted Coconut Chutney Powder

• Serve as an accompaniment to Idli or Dosa.
• Mix 1 tsp of Chammanthi Podi and a few drops of coconut oil or ghee with 1/2 cup hot rice.

Storing the Roasted Coconut Chutney Powder

• Store in an airtight bottle or container in the fridge.

Notes

• You can dry roast all the ingredients without using any oil. However, I find that the coconut oil adds a lovely aroma and improves the texture of the Chammanthi Podi.
• The jaggery brings out the tanginess of the tamarind and adds a depth of flavour to this Thengai Podi. Use sparingly to ensure that the podi is not sweet.

Keyword Chammanthi Podi, Idli Chutney Powder, Roasted Coconut Chutney Powder, Thenga Chammanthi Podi, Thengai Podi

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!