Thengai Podi/Coconut Podi

Today's recipe for cooking from cook book challenge is simple thengai/coconut podi which I noted down from my friend.

Thengai podi is flavorful and easy to make,can be mixed with rice along a dash of ghee or an accompaniment for idly.

This podi is often sprinkled in dry vegetable curries and kootu for extra taste and fresh and flavor.This podi stays fresh for a week to 10 days if its stored in an air tight container in room temperature.

Here I used the desiccated coconut  but it can be replaced with fresh grated coconut also,with no further delay lets move on to the recipe...............................

Basic Information

Preparation Time ~ 5 minutes

Cooking Time ~ 10 minutes

Makes ~ 1 cup(approximately)

Ingredients

Ingredient	Quantity
Urad dhal/ulutham paruppu	1/4 cup
Desiccated coconut	1/2 cup
Tamarind/puli(optional)	1 inch
Red chilly/varamilagai	4 -5
Asafoetida/perungayam	a pinch
Salt	11/2tsp

Method

• Dry roast the urad dhal,tamarind(if you are using) and red chillies in a medium flame till the urad dhal becomes nice and golden.Transfer it to a plate.
• Now add the dried coconut to the pan and roast it till it becomes crisp and golden.Finally add the asafoetida and put off the flame.Let it cool down completely.
• Put the fried urad dhal and rechillies,salt in a blender jar and grind to bit coarse powder.Then add the roasted coconut and pulse it.Do not run the blender continuously.

Thengai Podi is ready.Store it in an air tight container.

Enjoy..................................................

• After adding the coconut do not run the blender/mixie continuously,pulse it with intervals,otherwise it will look like chutney.
• If you using fresh coconut,fry it in a low flame tll it gets crisp and golden.

This recipe is off to  Cook Book Challenge #6 March week 2 and  Let's Brunch on Sundays event.