Thengai podi recipe, coconut podi – Raks Kitchen

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thengai-podi-recipe
Thengai podi recipe, most flavourful coconut podi with fast video, step-by-step footage. Goes effectively with rice in addition to idli dosai.

Thenga podi is much like thengai thogayal for me, simply in powder kind/ dry model. I grate 2-Three coconut in bulk for stopping the coconut from wastage. That is the easiest way to make use of up grated coconut with out letting it go stale/ dangerous. I like the roasted coconut flavour lots. I can rave about thengai thogayal amma makes which is caught in my reminiscence. Throughout travels, we by no means eat out at random locations. All the time amma packs thengai thogayal with idli, puliyodharai and thayir sadam.

coconut-podi-recipe

I’m very keen on it in the case of coconut podi/ thogayal. I had lot of grated coconut that i needed to make coconut milk. Thawed it after which realized I didn’t want it. So I needed to make thogayal by roasting it. However considered making podi because it has been a very long time I made this. Mami makes it if she have extra coconut as effectively. Now since I made this, I’m so excited to eat this with rice or idli dosai 😁.

thengai-podi-recipe

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Thengai podi recipe

Thengai podi recipe, most flavourful coconut podi with fast video, step-by-step footage. Goes effectively with rice in addition to idli dosai.

Delicacies Indian, South Indian

Cup measurements

Substances

  • 1 cup coconut grated
  • 1/4 cup urad dal
  • 6 crimson chilli medium spice
  • 1 marble dimension tamarind
  • 1/4 tsp asafoetida
  • 1 tbsp coconut oil
  • Salt as wanted

Directions

  • First collect the required substances. Warmth a heavy bottomed pan, add oil to it.

  • Roast crimson chilli, asafoetida, urad dal for a minute in medium warmth.

  • Add tamarind to it. Roast till the urad dal turns deep crimson with out burning it.

  • Take away in a plate for cooling. In the identical oil/ pan, add grated coconut and roast effectively.

  • It takes 2-Three minutes in medium flame, preserve roasting as in the direction of finish, it might simply get burnt.

  • Switch to a plate. As soon as cooled. Switch all substances besides coconut to a mixer.

  • Powder coarsely. Prime with roasted coconut. Powder coarsely.

  • Switch to a container and preserve refrigerated.

Video

Notes

  • My crimson chilli is medium spice, add in accordance with your spice stage in addition to the tamarind’s nature to steadiness it.
  • Cool utterly earlier than grinding in addition to storing.
  • Powder coarsely for good texture. Additionally don’t attempt to grind the whole lot collectively as it’d turn into paste/ moist.
  • roasting effectively offers good shelf life, in any other case would possibly get spoiled quickly. Attempt to use spoon as a substitute of hand whereas grinding for safer aspect.

Thengai podi methodology:

  1. First collect the required substances. Warmth a heavy bottomed pan, add oil to it.
    step-1-ingredients
  2. Roast crimson chilli, asafoetida, urad dal for a minute in medium warmth. Add tamarind to it. Roast till the urad dal turns deep crimson with out burning it.
    step-2-roast
  3. Take away in a plate for cooling. In the identical oil/ pan, add grated coconut and roast effectively. It takes 2-Three minutes in medium flame, preserve roasting as in the direction of finish, it might simply get burnt.
    step-3-roast
  4. Switch to a plate. As soon as cooled. Switch all substances besides coconut to a mixer.
    step-4-cool
  5. Powder coarsely. Prime with roasted coconut. Powder coarsely.
    step-5-powder
  6. Switch to a container and preserve refrigerated.
    final-step

Use as podi for rice  (combine with cooked rice, sesame oil) or for idli dosai aspect dish. Stays good for two weeks.

thengai-podi

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