Thengai Podi | Thenga Chammanthi Podi | Roasted Coconut Chutney Powder
Thengai Podi is a wonderfully spicy and aromatic roasted chutney powder that you can eat with idli and dosa; or then mix with rice.
Ingredients
- 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.