Thengai Podi

Main ingredients	Fresh coconut, Split roasted Bengal gram, Split skinless black gram, Dried red chillies, Tamarind, Asafoetida, Sea salt
Cuisine	South Indian
Course	Chutneys
Prep time	15-20 minutes
Cook time	15-20 minutes
Serve	4
Taste	Savoury
Level of cooking	Easy
Others	Veg

Ingredientssh 

 

·         1¼ cups fresh scraped coconut (thengai)

·         ½ cup split roasted Bengal gram (chana dal)

·         ¼ cup split skinless black gram (dhuli urad dal)

·         1 small lemon sized tamarind ball

·         ½ tsp oil

·         8-10 dried red chillies

·         Sea salt to taste

·         ½ tsp asafoetida (hing)

 

Method

 

1.      Heat a non-stick pan, add split roasted Bengal gram and dry roast on medium heat till golden brown. Transfer onto a large plate and allow to cool.

2.      Dry roast split skinless black gram in the same pan on medium heat till golden brown. Transfer onto the same plate and allow to cool.

3.      Dry roast coconut in the same pan on medium heat till it turns golden brown. Add tamarind and sauté for a minute. Transfer onto the same plate and allow to cool.

4.      Heat oil in a same non-stick pan. Add dried red chillies and sauté for a minute. Transfer onto the same plate and allow to cool.

5.      Add sea salt and asafoetida to the roasted coconut mixture. When cooled put this mixture into a mixer jar and grind to a coarse power.  Spread onto a plate and allow it to cool down to room temperature.

6.      Store in an air-tight container and serve as required.