October 24, 2014

Thengai Thogayal Podi - Chammanthi Podi (Roasted Coconut Chutney Powder)

 

This Thengai Thogayal Podi is the very special side dish of our family and my mother in law makes it in a very special way. Though we all get the recipe from her and do it, we love her to make it and taste. This podi can be called as multi purpose podi sice it serves asthe side dish for rice and also Dosa,Idli and Uppma Kozhukattai. Have it with hot rice and taste with pappad. It can be used for nearly 15 to 20 days. When you have this in stock, no need for grinding chutney separately. It is one of the best side dish for curd rice too...




Ingredients for making Thengai Thogayal Podi:


Fresh Grated coconut  2 cups

 

Uradh dhal 3 table spoons

 

Coriander seeds 1 table spoons

 

Red chillies 10

Roasted Coconut

 

Tamatind a big gooseberry size

 

Hing powder /2 tea spoon

 

Salt to taste

 

2 tea spoons of oil


  

 

 

See also: Paruppupodi, Uppma Kozhukattai and Idli Milagaipodi 



 

Method for making Thengai Thogayal Podi:


1. In a dry pan fry the coriander seeds till the colour changes and keep aside. Then add oil and fry uradh dhal and red chillies and keep aside.


2. In the same pan keep the flame in medium and fry the coconut patiently without oil till it becomes brown without burning. Keep it aside.


3. Add a tea spoon of oil and fry the tamarind.


4. Allow them all to cool.


5. Take a mixie jar and powder everything together with hing and salt except the roasted coconut.


6. Finally add the roasted coconut and grind everything together to coarse powder,






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