Coconut podi(Thengai podi) is one of the authentic podi recipe we used to make in our households. This coconut podi is a 2 in 1 powder recipe we can mix it with hot rice and have for lunch /dinner. Also it goes very well even with idly/dosa like idly podi.
We used to make wide variety of podis to have with rice and idly/dosa. Already I have posted few like
Please click the respective names in the above for the recipe.
Ok now coming to the recipe.
Coconut Podi(Thengai podi)
SOAKING TIME: - | PREPARATION TIME: 5 mins | COOKING TIME: 15 mins
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: CONDIMENTS
CUISINE: SOUTH INDIAN
YIELDS: 1 -1 ½ CUPS
INGREDIENTS:
1 1/2 cup Grated coconut
1/2 cup urad dhal
1/4 cup channa dhal
8 red chillies
1 small asafoietida piece
1 big gooseberry size tamarind
2 teaspoon sesame oil
1/2 tablespoon rock salt(or as per taste)
you can use the coconut gratings upto 2 cups
VIDEO RECIPE LINK:
PREPARATION:
Grate the coconut and keep it ready.
Remove the stems from the chillies and keep it ready.
METHOD:
First sauté the dried tamarind for few seconds in heavy bottomed kadai.
Then a teaspoon of oil and then add the asafetida.
Let it roast till crisp.
Remove from heat and transfer to a plate.
In the same kadai add the red chillis, and sauté till it becomes crisp and golden brown. Then remove from heat and transfer to a plate.
In the same kadai add the urad dhal and sauté continuosly till it becomes golden brown in low medium flame.
Then transfer it to the plate.
Add a teaspoon of oil in the kadai and roast the channel dhal till it becomes partially crisp.
Then add the grated coconut along with channa dhal and roast till becomes golden brown and crisp.
There should not be any moisture in the coconut.
Once it becomes browned, transfer them to the same plate and let them cool down completely.
Then add the salt and grind into coarse powder.
Once the ground podi is cooled down store in a clean dry bottle.
Can be served with rice, idly, dosai.
NOTES:
1. You can use upto 2 cups of grated coconut in this measurements
2.As we have added coocnut in this podi, it stays good for around 1-3 weeks only when refrigerated. Good for around 10 days in room temperature.
3.Roasting the coocnut into golden brown is important, there should not be wetness in that for long shelf life.
4.Roasting the dhals into golden brwon gives nice flavourful podi
This podi can be mixed with rice and also can be served with idly dosa.
5.If you want only for idly dosa, just add 1 or 1 1/2 cup grated coconut. And to mix with rice, add upto 2 cups coocnut gratings.
6.Always for podi recipes roasting the ingredients one by one will make it roast evenly. In case making in less quantities , you can saute them together, but the flame should alwas be low medium for even roasting.
7.Store in a dry container and always use dry spoon only to take the podi each and every time..
VIDEO RECIPE:
STEP BY STEP
PHOTOS:
Then a teaspoon of oil and then add the asafetida.
Let it roast till crisp.
Remove from heat and transfer to a plate.
In the same kadai add the red chillis, and sauté till it becomes crisp and golden brown. Then remove from heat and transfer to a plate.
In the same kadai add the urad dhal and sauté continuosly till it becomes golden brown in low medium flame.
Then transfer it to the plate.
Add a teaspoon of oil in the kadai and roast the channel dhal till it becomes partially crisp.
Then add the grated coconut along with channa dhal and roast till becomes golden brown and crisp.
There should not be any moisture in the coconut.
Once it becomes browned, transfer them to the same plate and let them cool down completely.
Then add the salt and grind into coarse powder.
Once the ground podi is cooled down store in a clean dry bottle.
Can be served with rice, idly, dosai.
Do
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