Thengai Poondu Podi is an accompaniment for idli, dosa or even can be topped over pipping hot rice and some ghee. Its is more like Andhra pappula podi… just that the coconut dal ratio varies….. My son loves this podi… so make it often, sometimes play with the ingredients hiking one at a time for variety, also it can be mildy spiced for kids, pottukadalai is good for health… a little coconut is also good making this idli podi perfect of kutties too!
Some podi recipes to try…
- Idli milagai podi
- MTR style Idli podi
- Poondu Milagai Podi
- Thirunelveli Poondu Milagai podi
- Thengai Milagai Podi
| Ingredients | |
| Coconut (Dry desiccated or Fresh) | 1 cup |
| Roasted gram / pottukadalai | 1/2 cup |
| Dry Red Chilli | 8 (long variety) |
| Garlic | 5 cloves |
| Cumin seeds | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Oil | 1/2 teaspoon |
| If using fresh grated coconut then dry roast | |
Lets see how to make this Thengai Poondu Podi
Assemble all ingredients…coconut can be fresh or dry desiccated… fresh coconut needs dry roasting to get off all the water content. Dry unsweetened coconut flakes needs a lightly roasting…
Heat 1/2 teaspoon oil… in a pan (alternatively you can dry roast too without oil) but i like a little oil while frying the red chillies. Roast them till they plump up. Remove from pan and keep aside.
Next in the same pan, toast the coconut until they turn slightly golden which will happen withing few minutes.. always keep the flame in low while toasting coconut, they have a tendency to burn quickly (kind of adhiga prasangi 🙂 )
Now the rest stays raw.. roasted gram, cumin and garlic. Grinding goes in an order…. First grind the dry red chilli, salt & roasted gram to a fine powder. Second add in the toasted coconut and pulse a couple of times. Finally add the garlic(with skin) and the curmin seeds.. pulse them just 3 times in your mixer. No more than that!
Your podi should look like this… with that cumin, garlic skin showing off..their teeth here and there! 😀 Let cool completely and store in an air tight box for few weeks… refrigeration may keep them good for long time.
This podi needs ghee to enhance the flavor, try this with warm drizzle of ghee paired with hot idlis, kal dosais or even over hot plain rice.
Notes
- Makes about 500 grams approx
- The more garlic you add you podi will have garlicky flavor… more the roasted gram will result like paruppu podi… the more coconut you add – tons of coconut flavor. Pick the one you like!
Comments
6 responses to “Thengai Poondu Podi – Coconut Garlic Podi”
Hi Mullai!!! I tried this recipe today. It is super tasty podi. Thanks for sharing this recipe.
Thanks Shanti, glad you liked it!
How long I can keep this if I store it in container. Or anything else I have to do to keep it for long
Akila, typically it stays good at room temperature for 2 weeks. I live in a cold place and there is no humidity.. so stays longer. If you happen to live in a warm place..then would suggest you refrigerate in clean glass bottle & also make a small batch so you finish it up sooner. If stored properly then it can stand 6 months! Thank you ☺️
Excellent Recipe, this is exactly what I was looking. Thanks a ton and very clear explanation.
Thank you Mr. Vishwanath for your feedback. Glad you found your recipe, do try and let us know how you liked it and also send us a click to share with our readers!