Thengai Podi or Coconut Powder | How to make Thengai Podi or Coconut Powder

By Hema Shakthi  |  24th Sep 2016  |  
4 from 1 review Rate It!
  • Thengai Podi or Coconut Powder, How to make Thengai Podi or Coconut Powder
Thengai Podi or Coconut Powderby Hema Shakthi
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    10

    People

19

1

About Thengai Podi or Coconut Powder Recipe

When I was young, my mother used to keep stock of all types of powders at home like Paruppu podi, Thengai podi, Curry leaves podi and many more. We can take this podi add in hot rice along with Gingilly oil and have. The taste is very awesome. It comes handy, if you feel like you do not want to cook something. This is very easy to make also.

Thengai Podi or Coconut Powder is an authentic dish which is perfect to serve on all occasions. The Thengai Podi or Coconut Powder is delicious and has an amazing aroma. Thengai Podi or Coconut Powder by Hema Shakthi will help you to prepare the perfect Thengai Podi or Coconut Powder in your kitchen at home. Thengai Podi or Coconut Powder needs few minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Thengai Podi or Coconut Powder. This makes it easy to learn how to make the delicious Thengai Podi or Coconut Powder. In case you have any questions on how to make the Thengai Podi or Coconut Powder you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Hema Shakthi. Thengai Podi or Coconut Powder will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Thengai Podi or Coconut Powder

Ingredients to make Thengai Podi or Coconut Powder

  • Ured dhal - 1/4 cup
  • asafoetida - 1/4 teaspoon
  • Red chillies - 1
  • Grated coconut - 2 Cups
  • Gingelly oil - 1/2 teaspoon
  • mustard - 1 Teaspoon

How to make Thengai Podi or Coconut Powder

  1. Dry roast the grated coconut in a pan until it becomes golden brown in colour.
  2. Roast the mustard, ured dhal, red chillies, asafoetida and gingely oil in a separate pan till they turn golden brown.
  3. Let everything cool down completely.
  4. Put them in a mixer grinder, add salt and then grind them completely to a fine powder.
  5. You can mix this with hot rice with little gingelly oil or coconut oil and have. You can also have this as aside for curd rice.

My Tip:

Dry roast the coconut and dhal completely. Otherwise it will not stay for long.

Reviews for Thengai Podi or Coconut Powder (1)

Bhadra Mohan2 years ago

adding a little tamarind will enhance the taste
Reply