| Coconut Powder [Thengai Podi] |
Added: 6th Jul, 2007 | Viewed 1927 times |  |  |
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| A "podi" is a very interesting concept in the South Indian style of cuisine. An ancient and traditional practice of roasting a combination of dals, spices and condiments; then processing them into a coarse powder to be enjoyed with a dollop of "ghee" or a generous serving of oil, gave birth to the "podi" family. There is a wide variety of "podis" available from specialty Indian stores, but making your own and revelling in the spicy aroma is very satisfying indeed. |
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| Ingredients |
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3/4 cup fresh, grated coconut
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2 tbsp toor dal [red gram dal], rinsed
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2 tbsp chana dal [bengal gram dal], rinsed
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8 dried red chillies
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1/2 tsp asafoetida powder
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salt to taste
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1 tsp oil |
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| Method |
Dry roast the grated coconut in a heavy bottomed saucepan until golden in colour. Set aside. In the same pan, dry roast the dals together for about 5 minutes over low heat. Set aside.
Heat oil in the same pan. Add red chillies and asafoetida powder. Sauté for 2 minutes. Process all ingredients in a food processor. Blend to a coarse powder. Add salt to taste.
Store in an air-tight container for 3-4 days, a week if storing in the refrigerator. |
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| Serving suggestions |
| Serve mixed with a few teaspoons of oil, as chutney for idli or medu wada. |
| Serve with steamed rice and ghee. |
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