Thenga Podi
(Tangy Coconut Spice Mix)
Thenga Podi is a special recipe close to my heart and dedicated to my Mother who taught me this recipe so many years ago. I hope you enjoy it as much as my family and I do :)
Time
Preparation Time: 20 minutes
Cook Time: 15 minutes
Ingredients
165g Coconut (grated)
1/2 cup (113g) White Urad Dal (White Lentil)
13g Tamarind
1/2 cup (44g) Dried Red Chillies
4 tsp (15g) Jaggery Powder
1/2 tsp (1g) Hing (Asafoetida)
1/4 cup (50g) Oil
2 1/2 tsp (11g) Salt or as per taste
Approximate Nutritional Information
(per 100g serving)
Energy: 477 kcal
Carbohydrates: 28 g
Protein: 12 g
Fat: 35 g
Yield
327 g
Storage Instructions
Without Refrigeration: Up to 12 days
Method
Heat oil in a Kadhai or Wok on high flame (180° C on Induction Cooktop) till it smokes
Reduce heat to low (100° C on Induction Cooktop) and add Red Chillies and Urad Dal
Increase heat to high and fry for a few minutes till the dal starts to turn red
Add the coconut and continue to fry the contents on high heat for 6-8 minutes till the coconut turns golden brown
Add Tamarind, Jaggery Powder, Salt, and Hing and stir the contents for another 2-3 minutes
Remove the Kadhai from heat and let the contents cool for 15 minutes
Transfer the mixture into a grinding vessel and grind to a coarse powder
Extract into container - Thenga Podi is now ready. Enjoy with Idli, Dosa or Ghee Rice
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