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

1. Roast the Spices and Dals

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

2. Roast the Coconut

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

3. Grind the Podi

   • Combine the cooled dals, spices, roasted coconut, salt, and jaggery (if using) in a mixer jar.
   • 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.