Thengai Podi / Coconut Podi for Idli Dosa

Thengai Podi or Coconut Podi is a delicious, easy to make side dish, condiment or accompaniment to Idli, Dosa. Best way to use excess coconut at home and a must have in your pantry.

Thengai Podi / Coconut Podi for Idli Dosa

Ever noticed that after any festival ends, we are left with 2 things in excess – Coconut and Banana. My situation post Navratri was quite similar. Even after consuming Coconut Rice or Thengai Sadam, Kothamalli Chutney (Coconut Coriander Chutney) and Coconut Thogayal, I was still left with couple of coconuts, which led me to making a batch of Thengai Podi.

Thengai Podi is a delicious South Indian Dry Chutney or Condiment made with fresh grated Coconut, Lentils and red chillies for the spice. This chutney can be consumed with breakfast as side dish or accompaniment. This podi is mixed with Ghee or clarified butter or Nalla Ennai (Sesame Oil) and smeared on piping hot idlis.

Thengai Podi or Coconut Podi for Idli Dosa
Spicy Tangy and Delicious Thengai Podi

Thengai Podi is an easy way to use up left over or excess coconut at home, especially after festivals. This is an Iyer Style Thengai Podi and my Mother’s recipe which I follow to the T. It has No Garlic.

Even though I grind a big batch of this podi, it doesn’t last that long. This Thengai Podi is so versatile that it pairs well with most breakfast recipes like Idli, Adai, Dosa and Pidi Kozhukattai.

We quite enjoy stocking and eating Podi’s at home and there are many Podi or Dry Chutney recipes on the blog that you would find quite handy to stock in your pantry. Podi’s always come handy on busy days or simply to spice things up!

Making the Thengai Podi or Coconut Podi is quite simple. You might have all the ingredients at home and it takes hardly any time to whip up a batch. Let us look at the ingredients below.

Ingredients for Thengai Podi

  • Coconut – I have used Fresh Coconut since I had a good stock of the same. In case you do not have access to fresh coconut, use Desiccated Coconut powder.
  • Lentils – Both Urad Dal and Chana Dal have been used for this recipe
  • Tamarind – Provides “Khatta” or Tanginess to the podi
  • Whole Red Chillies – No Podi is complete without the mention of spicy chillies. I have used 2 varieties here – One is Kashmiri Red chilli for the colour and the other is Pondi Chillies for the spice. You can opt for one or either as per your preference.
  • Jaggery – For all tamarind based recipes, adding a pinch of jaggery is a must. It cuts the acidity and balances the flavors.
  • Hing or Asafoetida – A must for digestion.
  • Salt to taste and Sesame Oil to Roast the ingredients

The Recipe is Vegan but Not Gluten Free since it has Hing or Asafoetida. You can skip that and follow the rest of the recipe.

Dry Coconut Chutney for Idli Dosa
Coarse Texture of the Thengai Podi tastes best!

Step by Step Recipe to Make Thengai Podi

  • Heat a pan, add oil. Add Urad Dal and Chana Dal. Saute and let it roast for a while.
  • Now add the red chillies (both varieties) and saute the lentils or dals until they have turned brown (roasted).
  • Empty the ingredients on a plate and keep aside for cooling.
  • In the same pan, add 1 1/2 cups of grated coconut and saute on low flame until they have lost all the moisture. Be careful not to burn them as the podi won’t taste good.
  • Switch off the flame, remove the roasted coconut on a plate.
  • Allow it to cool completely before grinding it along with marble size tamarind, 1/4 tsp of hing and jaggery. (pulse them 4-5 times instead of grinding too long for best results in terms of texture)
  • Once cool, store it in a glass jar with a tight lid and refrigerate.
  • On the counter, this podi stays fresh for a week and in the refrigerator for atleast a month.

Important Tips / Recipe Notes

  • Roast the coconut until it turns dry and brownish in colour. This is an important step which has direct effect on both taste and shelf life of the Podi.
  • Pulse the mixture in batches instead of dumping all the ingredients and grinding. This would help you achieve the slightly coarse texture of the podi.
  • Adjust the quantity of red chillies as per your requirement. You can opt for any whole red chillies of your choice.
  • Adding Jaggery is recommended. However, quantity would depend on how tart your tamarind is. Always taste and add accordingly. My Tamarind variety is seedless and pretty tart so I have opted for the 1 tbsp. Besides, I prefer a bit of sweet tinge in this particular podi.
  • In case you do not have access to Fresh Coconut, add desiccated. Do not add pieces of coconut in lieu of fresh coconut. This recipe calls for grating the coconut as it is a dry chutney and needs to be roasted well.
Thengai Podi for Idli Dosa

Thengai Podi / Coconut Podi for Idli Dosa

Thengai Podi is a delicious South Indian Dry Chutney or Condiment made with fresh grated Coconut, Lentils and red chillies for the spice. This chutney can be consumed with breakfast as side dish or accompaniment. This podi is mixed with Ghee or clarified butter or Nalla Ennai (Sesame Oil) and smeared on piping hot idlis.
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Course: Condiments, Side Dish
Cuisine: Indian, South Indian
Keyword: Condiments, Podi Recipes, Savory Coconut Recipes, South Indian Breakfast Recipe, South Indian chutney recipes, Thengai Podi, Thengai podi for Idli dosa
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

  • 1 1/2 cups Fresh Grated Coconut 1 cup is 200 ml measurement
  • 1/3 cup Urad Dal 80 ml measurement
  • 1 tbsp Chana Dal
  • 4 nos. Kashmiri Whole Red Chillies
  • 12 nos. Pondy Chillies A spicy variety of whole red chillies
  • 1/4 tsp Hing or Asafoetida
  • 1 tsp Sesame Oil
  • 1 no Marble Size Tamarind
  • 1 tbsp Grated Jaggery
  • Salt to taste

Instructions

  • Heat a pan, add oil. Add Urad Dal and Chana Dal. Saute and let it roast for a while.
  • Now add the red chillies (both varieties) and saute the lentils or dals until they have turned brown. Empty the ingredients on a plate and keep aside for cooling.
  • In the same pan, add 1 1/2 cups of grated coconut and saute on low flame until they have lost the moisture and roasted.
  • Be careful not to burn them as the podi won't taste good. Switch off the flame, remove the roasted coconut on a plate.
  • Allow it to cool completely before grinding it along with marble size tamarind, 1/4 tsp of hing and jaggery. (pulse them 4-5 times instead of grinding too long for best results in terms of texture)
  • Once cool, store it in a glass jar with a tight lid and refrigerate.
  • On the counter, this podi stays fresh for a week and in the refrigerator for atleast a month

Notes

  • Roast the coconut until it turns dry and brownish in colour. This is an important step which has direct effect on both taste and shelf life of the Podi.
  • Pulse the mixture in batches instead of dumping all the ingredients and grinding. This would help you achieve the slightly coarse texture of the podi.
  • Adjust the quantity of red chillies as per your requirement. You can opt for any whole red chillies of your choice.
  • Adding Jaggery is recommended. However, quantity would depend on how tart your tamarind is. Always taste and add accordingly. My Tamarind variety is seedless and pretty tart so I have opted for the 1 tbsp. Besides, I prefer a bit of sweet tinge in this particular podi.
  • In case you do not have access to Fresh Coconut, add desiccated. Do not add pieces of coconut in lieu of fresh coconut. This recipe calls for grating the coconut as it is a dry chutney and needs to be roasted well.

Interested in some other Varieties of Podi On the blog? Do check out the following-

  • Kollu Podi or Spiced Horsegram Podi – To be mixed with Steamed Rice and ghee or sesame oil.
  • Molagapodi – A healthier version with seeds, this tastes best when smeared on hot Idlis with some ghee or even served with Dosas instead of coconut chutney. Always a must in a South Indian household.
  • Ellu Podi – Spicy Sesame Lentil Powder for breakfast recipes especially Idli.

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Thank you for visiting

Vidya Narayan

Views: 916

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

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