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Friday, January 29, 2010

THENGAI PODI


INGREDIENTS:

Dry coconut (Kopparai) - 2
Gram dhal - 2 tablespoons
Urad dhal - 2 tablespoons
Dry red chillies - 6
Salt (as per taste)
Oil - 1 tsp.
Ghee - 1 tsp.

METHOD:

Grate dry coconut.

Roast dhal and chillies in little oil till golden brown. Keep aside.

In the same kadai, fry the grated dry coconut in a spoon of ghee till crisp and brown. Be careful not to burn the coconut.

Dry grind the roasted dhal, chillies and salt in a mixie coarsely. Now add the coconut and give it a whip.

Store in an air-tight container. This can be refrigerated and used for fifteen days to one month. Shelf life is one week. Best with hot rice and little ghee.

22 comments :

  1. looks perfect..i love these types of podi...also loved ur container :)

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  2. Hi. I make this too and love to have it with roti and oil.

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  3. Nice click dear...Looks yummy....

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  4. Thats a very lovely click shanthi...nice recipe too, thanks for sharing it

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  5. I first looked at the container shanthi, then my ever favourite thengai podi. Awesome!

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  6. I can eat many dosai with the coconut podi akka..supera irrukuu:)

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  7. Mouthwatering...and a beautiful click.

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  8. Aiyyoo...my favorite! I love to just mix this with rice and eat! Super Super!

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  9. Nice click...My all time Fav..looks so delicious...yummy yumm

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  10. i love to have this with rice or hot rotis and oil.

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  11. This will be great with rice too... Sounds very nice and tempting... Nice color!!!

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  12. Tempting podi, lipsmacking...

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  13. Thengai podi looks delicious..my mom used to make but I never learnt this..thanks for sharing..nice picture too

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  14. looks really good... a fav in our houses... so simple but so tasty..

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  15. Thanks for visiting my blog! You have a lovely space here. So many posts already too! Lovely recipes. Will add you to my blogroll. Take care!

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  16. this thengai podi is my daughter's fav.longtime i wanted to make it at home.Somehow got missd.Looks so tempting.All i need is hot hot adais(!!) to taste this yummy thengai podi.Thats a lovely combo.

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