Coconut Podi Recipe / Thenga Milagai Podi with step by step pics and a short Youtube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel. If you don’t have any veggies left back in your refrigerator to make any gravy or kuzhambu or really bored of doing kitchen work, then try this Thenga Podi Recipe. It can be prepared within 20 minutes, simultaneously you can pressure cook rice top up this podi, drizzled with sesame oil, and have a hearty lunch. It also goes well with idli, dosa too and I suggest using mature coconut, not the tender one or else kopra coconut. Also, never grind the coconut, just pulse it twice, otherwise it may leave oil and becomes a mess, lastly don’t skip the mustard seeds from the ingredients list, as it lends a wonderful flavour.
Check my other Idli Podi Recipes like
- Peanut / Verkadalai Podi
- BlackGram / Karuppu Ulundhu Podi
- Garlic / Poondu Podi
- Drumstick / Moringa Keerai Podi
- Idli Milagai Podi
Thengai Podi Recipe
Coconut Podi Recipe / Thenga Milagai Podi can be prepared within 20 minutes. Thengai Podi Recipe goes well with idli, dosa and it lends a wonderful flavour.
- 1 Cup Grated coconut / துருவிய தேங்காய்
- ¼ Cup Urad Dal / உளுத்தம்பருப்பு
- 10 - 15 Red Chilli / வரமிளகாய்
- 1 tsp Mustard Seeds / கடுகு
- 3 Flakes Garlic / பூண்டு
- 1 Small Piece Tamarind / புளி
- ¼ tsp Hing / பெருங்காயத்தூள்
- 1 tsp Jaggery / வெல்லம்
- Salt / உப்பு As Required
- 1 tsp Oil / எண்ணெய்
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First, measure and keep all the ingredients ready. Use mature coconut not tender one and also crush the garlic flakes, so it gets roasted properly. Watch my YouTube video tutorial for more details.
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In a pan, pour 1 tsp of oil, add the urad dal, once it is half roasted, add the mustard seeds, red chilli, garlic flakes, tamarind and hing. Roast everything in medium flame, till golden colour,
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Keep it in a plate separately. Now, add the grated coconut and roast it low flame, till all the moisture is absorbed. There should not be any water content in the coconut, else the podi gets spoiled. Allow everything to cool down.
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Transfer all the roasted ingredients to a dry mixer, except coconut. Pulse it twice, to a semi coarse powder.
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Now add the coconut, jaggery and again pulse it, (never grind continuously after adding the coconut, as it may leave oil). Finally, add required salt and mix well. Store it in a dry and clean jar.
Serve this Thengai Podi Recipe with hot rice.
Recipe Video
Tips for Thengai Podi Recipe
- Use fresh, mature coconut for a good flavour and texture. Don't use tender coconut, as you will not be able to grind.
- If you don't have mature coconut, use kopra, frozen or dry coconut. If using frozen coconut, thaw it and then use.
- I used sesame oil for roasting, but coconut oil also can be used, which adds a nice aroma to the Thenga Milagai Podi.
- Ingredients can be dry roasted also, but I used little oil as it gives colour to the Coconut Podi Recipe.
- Urad dal can be replaced with chana dal too or a combination of both can be used.
- Adjust red chilli as per spice level required for this Thengai Podi Recipe.
- Slow roast all the ingredients in low flame, to avoid burning, else the whole taste gets changed.
- Ensure to roast the coconut well, till all the moisture is absorbed, else the Podi gets spoiled soon.
- Don't grind the coconut, just pulse it, otherwise it may leave oil.
- For a bright colour, use Kashmiri Chilli, but there will be less spiciness.
- Addition of jaggery is optional, it gives a mild sweetness and enhances the taste of the podi.
- This podi stays good for a month under refrigeration.
Thenga Milagai Podi Recipe
Method for Thengai Podi Recipe
1. First, measure and keep all the ingredients ready. Use mature coconut not tender one and also crush the garlic flakes, so it gets roasted properly. Watch my YouTube video tutorial for more details.
2. In a pan, pour 1 tsp of oil, add the urad dal, once it is half roasted, add the mustard seeds, red chilli, garlic flakes, tamarind and hing. Roast everything in low flame, till golden colour,
3. Keep it in a plate separately. Now, add the grated coconut and roast it low flame, till all the moisture is absorbed. There should not be any water content in the coconut, else the podi gets spoiled. Allow everything to cool down.
4. Transfer all the roasted ingredients to a dry mixer, except coconut. Pulse it twice, to a semi coarse powder.
5. Now add the coconut, jaggery and again pulse it, (never grind continuously after adding the coconut, as it may leave oil). Finally, add required salt and mix well. Store it in a dry and clean jar.
Serve this Thengai Podi Recipe with hot rice.
Coconut Podi Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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