Dry coconut chutney powder

                                             COCONUT CHUTNEY POWDER / COCONUT CHUTNEY PODI / THENGAI PODI

Thengai podi | Coconut podi recipe | Thenga podi recipe | தேங்காய் பொடி  | chammanthi podi | Coconut chutney powder | Kobra podi .

Thengai podi is a simple recipe, quite popular in Tamil brahmin houses, made with roasted urad dal, red chili and coconut as main ingredients. Coconut podi is generally mixed with hot rice, smeared with ghee or sesame oil.n our house we serve with tamarind rice/ curd rice / lemon rice ….

This podi prepared with coconut freshly roasted and ground spice mix. It tastes good with rice and tiffin variety . Coconut powder can be prepared within 10  minutes and stays good for months.

This coconut podi is full of coconut flavor. Usually coconut based recipes shelf life is less but this coconut podi will stay good for months.

With minimal ingredients podi is super easy to make. Multipurpose podi comes handy as a side dish for tiffin and rice accompaniment.

It becomes very useful when you are not in a mood to make any gravy for your rice. Just serve rice drizzled with ghee and this podi .

INGREDIENTS

• Freshly grated coconut – 1 cup
• Red chilli – 3 OR 4 or as per taste / use kashmiri red chilli for bright red colour
• Curry leaves – few
• Tamarind – 1 small piece
• Urad dal – 3 tbsp
• Asafortida – a generous pinch
• Salt as per taste
• oil – 1 tsp

METHOD

In a pan add oil and add in the urad dal and roast it till it becomes golden brown.

Towards the end add red chilli + curry leaves and stir fry for a min .

Add asafoetida , give a mix and transfer to bowl.

Same pan add coconut .

stir and fry till golden . [ dont burn it ]

Allow it to cool well.

First grind urad dal + other ingredients + salt .

Now add roasted coconut and grind .

Grind it to a  coarse pwdr with salt.[ It should be coarse and not fine .]

Serve with any south indian dish ,curd rice / tamarind rice / ghee rice / lemon rice OR with idli / dosa etc.

Mix with hot rice along with ghee or sesame oil + papad

VARIETIES OF CHUTNEY RECIPES – https://maryzkitchen.com/?s=chutney

NOTE

1. Instead of fresh/Frozen coconut, dry coconut can also be used.
2. Instead of urad dal we can make with chana dal .
3. Roast dal and coconut very well , if storing for long time for the podi to stay fresh
4. Instead of using urad dal only , we can also use a mixture of  both urad and Channa dal.
5. You can also add 2 or 3 garlic pices while grinding . [ here you cannot store the podi ]
6. We can also make this without adding any dals .
7. It is always recommended to roast the ingredients separately for even cooking.
8. Always cool the roasted ingredients before grinding .
9. Also after grinding cool in a plate then store in a airtight container. The heat of the mixie will be there so if we transfer to a box immediately, it will ooze out moisture.
10. Always grind dals and Chilli first then add coconut as coconut might ooze out oil while  grinding and result in soggy podi.
11. It is very important to roast coconut well for longer shelf life. Well roasted coconut gives a good aroma to the podi and makes the podi stay good and fresh for weeks together. 

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