Thengai Podi or Spicy Coconut powder
Ingredients
Coconut (grated) - 2 cups
Black gram dhall - 1/4 cup
Red Chilli - 6 to 7
Tamarind - 1 small amla size
Asafoetida powder - 1 tsp
Crystal Salt - as required
Oil - 1 or 2 tsp
Method
Remove impurities such as seeds, skin and unwanted fibres from tamarind. Tear it into small pieces and keep ready.
Heat oil on a frying pan. Roast black gram dhall till golden brown.
Add red chillis and continue roasting.
Fry for few minutes, remove the pan from flame. Add tamarind pieces, salt and asafoetida powder. Mix well and fry for few seconds in that heat itself.
Spread the roasted dhall-chilli mixture on a plate and allow it to cool.
Heat oil on the same pan and start roasting coconut in low flame. Stirr continuously, otherwise it will catch in the bottom. Roast it till golden brown and switch off the flame.
Dry grind the roasted things in a clean dry mixer grinder coarsely. First grind dhall-chilli mixture and then add roasted coconut and grind to a coarse powder.
After adding coconut, don't grind much.
Store it in a clean, dry air-tight container.
Serve with hot rice and jingelly oil. It can be used as a side dish for Idli and Dosa also.
Will meet you all with another healthy recipe. Bye.
Coconut, well-known for its health benefits and we Indians, especially South Indians use it almost in all our recipes. Considered one of the most treasured foods of all time, coconut products — including coconut flesh, coconut water, coconut oil, and coconut cream — each deliver superb health benefits.
Because of its strong antioxidant properties and health benefits, the coconuts can be used to:
• Lower cholesterol
• Improve digestion
• Ward off wrinkles
• Stabilize glucose levels
• Fight off viruses
• Build cells
• Regulate hormones
• Increase thyroid production
• Lose weight
• Increase metabolism
• Fight infections
• Stave off memory loss
• Kill bacteria
• And more!
Here I'm giving a very delicious recipe - Thengai Podi or Spicy Coconut Powder. We prepare it our houses in our very own methods or the way we like. I'm giving the traditional method without onion and garlic as we like to have it in all days.
IngredientsCoconut (grated) - 2 cups
Black gram dhall - 1/4 cup
Red Chilli - 6 to 7
Tamarind - 1 small amla size
Asafoetida powder - 1 tsp
Crystal Salt - as required
Oil - 1 or 2 tsp
Method
Remove impurities such as seeds, skin and unwanted fibres from tamarind. Tear it into small pieces and keep ready.
Heat oil on a frying pan. Roast black gram dhall till golden brown.
Add red chillis and continue roasting.
Fry for few minutes, remove the pan from flame. Add tamarind pieces, salt and asafoetida powder. Mix well and fry for few seconds in that heat itself.Spread the roasted dhall-chilli mixture on a plate and allow it to cool.
Heat oil on the same pan and start roasting coconut in low flame. Stirr continuously, otherwise it will catch in the bottom. Roast it till golden brown and switch off the flame.
Dry grind the roasted things in a clean dry mixer grinder coarsely. First grind dhall-chilli mixture and then add roasted coconut and grind to a coarse powder.
After adding coconut, don't grind much.
Store it in a clean, dry air-tight container.
If stored in refridgerator, it will last upto one month.
Serve with hot rice and jingelly oil. It can be used as a side dish for Idli and Dosa also.
Will meet you all with another healthy recipe. Bye.
Nice. I used to roasr Bengal gram along with Black gram to make Thengai podi. I will try this.
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