There are few dishes which save your life when you are more than adamant to enter kitchen :)Seriously don’t we all have”I will not cook today” days?I often go on that phase and I also don’t prefer eating out that much.especially on week ends,getting down the road and getting stuck in the traffic is not my cup of tea.So I always make sure I have some podis(dry powders) in hand,were in you can just mix it with rice and eat and it counts a full meal too.Thengai podi is one classic among Tambram cuisine,almost everyone’s favorite.It is such a versatile podi,you can mix it with steamed rice and eat,serve with idly,mix with water for instant thogayal.I even make toast with podi,tastes just awesome.Yesterday I made a batch and it was all gone in two meals :). Make sure to prepare good quantity and also be prepared to see it vanish 🙂
Thengai podi recipe
Star ingredients:Shredded coconut
Half of a large coconut shredded fine
2 tablespoons channa dal
2 tablespoons urad dal
4 dried red chillies
3 teaspoons sesame oil
1.Heat a pan and dry roast thr shredded coconut till dark golden
2.Add oil in the same pan and add chillies and asafoetida.Once chillies are fried,add the urad and channa dal and fry till golden.Allow to cool
3.Powder well the ground dal and chillies first,add salt and grind again.
4.Add the roasted coconut and just grind for a minute.The powder should be little coarse.
5.Allow to cool thoroughly before storing air tight
6.Serve with steamed rice,ghee/sesame oil or serve with idly/dosai
1.You can add curry leaves while frying red chillies,but personally we don’t prefer as flavor will change.
2.Sesame oil is must in this recipe to bring out the authentic flavor
3.Make sure to shred the coconut well and do not add even a drop of water while grinding.