Thengai Podi, also known as coconut chutney powder, is a versatile and flavorful condiment that's a staple in South Indian kitchens. This dry chutney powder, with its perfect blend of roasted coconut, lentils, and spices, adds a burst of flavor to any meal.
"Thengai" means coconut in Tamil, and "Podi" refers to a powder or a dry chutney. This savory, slightly spicy powder is primarily made from roasted coconut, lentils (usually urad dal), dried red chilies, and a mix of aromatic spices. It's typically served as a side dish or sprinkled over steamed rice with a drizzle of gingelly oil or ghee. The blend of spices, coconut, and lentils creates a nutty, mildly spicy, and fragrant mixture that is versatile and easy to store.
While store-bought versions are available, nothing beats the freshness and flavor of homemade Thengai Podi. The process involves dry roasting the ingredients separately, grinding them together, and storing the mixture in an airtight container. The beauty of making it at home is that you can adjust the spice levels and ingredients to suit your taste.
Try making a batch today and enjoy it with your favorite South Indian dishes!
Ingredients:
- Grated Coconut - 2 cups (heaped )
- Red chillies - 10 to 12
- Salt - 1 tsp.
- Asafoetida - 1/2 tsp.
- Gingelly Oil 1/4 cup
- Ured Dhal - 1/4 cup
- Mustard Seeds - 1 tsp.
Method:
- In a shallow saucepan, dry roast the grated coconut until it turns light brown. Remove and set it aside.
- Heat oil in the same pan, then add mustard seeds. Once they crackle, add dried red chilies, urad dhal and a pinch of asafoetida. Shallow fry until the ingredients turn reddish-brown.
- Transfer the roasted coconut, red chilies, asafoetida, and salt to a food processor or blender. Grind into a coarse mixture. Add the fried mustard seeds and urad dal to this mixture and pulse lightly.
- Store in a bottle and enjoy with idli, dosa, or rice.
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