Coconut Podi

Coconut Podi (also known as Thengai Podi) is a flavorful South Indian dry chutney powder made from roasted coconut, lentils, and spices — perfect as a side with rice, idli, or dosa.

Ingredients

For the Podi:

• 1 cup grated dry coconut (kopra) or desiccated coconut
• 2 tablespoons chana dal (split Bengal gram)
• 1 tablespoon urad dal (split black gram)
• 3–4 dried red chillies – adjust to taste
• 1 teaspoon cumin seeds
• 1/2 teaspoon black pepper (optional)
• A small piece of tamarind – seedless
• 1/2 teaspoon jaggery (optional)
• Salt – to taste
• 1 teaspoon oil

Method

Step 1: Roast the Spices and Dals

1. Heat oil in a pan over medium flame.
2. Add chana dal, urad dal, cumin seeds, and red chillies. Roast until golden and aromatic.
3. Add tamarind and black pepper (if using), and sauté briefly for 10–15 seconds.
4. Remove the mixture from the pan and let it cool.

Step 2: Roast the Coconut

1. In the same pan, dry roast the grated coconut over low flame.
2. Stir continuously until the coconut turns golden brown and aromatic.
3. Remove and let it cool completely.

Step 3: Grind the Podi

1. Combine the cooled dals, spices, roasted coconut, salt, and jaggery (if using) in a mixer jar.
2. Grind to a coarse or fine powder as per preference.

Storage

• Store the podi in an airtight container in a cool, dry place.
• Keeps well for up to 2 weeks at room temperature, or longer if refrigerated.

Serving Suggestion

• Serve Coconut Podi with steamed rice and ghee, or use it as a flavorful side for idli, dosa, or curd rice.