Thengai Milagai Podi | Coconut Podi
Thengai Milagai Podi is a spicy chutney powder which we use for an accompaniment to Idli / Dosa. This can also be mixed directly with hot rice, add a teaspoon of gingelly oil and enjoy with sutta applam / vadam. This is slightly a different version from conventional Idli Milagai Podi. In this version, we add roasted coconut hence its called Coconut Podi
Servings: 250 grams
Calories: 16kcal
Equipment
- Mixer Grinder
Ingredients
- 1 cup Grated Coconut (or coconut from one shell of a medium sized coconut)
- ¼ cup Urad Dal
- 20 nos Red Chili (adjust to your spice level)
- 1 pinch Asafoetida (Asafetida / Hing)
- 1 small gooseberry size Tamarind (or ½ teaspoon Tamarind paste)
- 1 teaspoon Mustard seeds
- 1 teaspoon Salt (adjust to your taste)
- 1 tablespoon Oil (for roasting the coconut)
- 1 teaspoon Jaggery grated
- Curry Leaves Few
Instructions
- Heat oil in the pan, and add the mustard seeds when the oil is hot. When the mustard seeds, starts to sputter add the dal and fry till dal turns light golden color.
- Then add chillies and fry the chilies in low flame. Finally add hing, tamarind and fry it for few seconds and switch off the flame. Take these aside
- Heat the rest of oil in pan, and add the grated/chopped coconut, curry leaves and fry it until it turns golden brown color. Keep this aside.
- First take the roasted mustard, dal, hing, tamarind, salt and red chili and grind it to coarse powder. Take this aside
- Then take the roasted coconut and keep the pulse mode in mixer grinder and grind it to a coarse powder.
- Finally take both the ground powders and add jaggery and give a pulse or two.The Milagai Podi should be coarse.
- Store the Thengai Milagai Podi in a air-tight container and serve with curd rice or idli/dosa and enjoy this yummy Podi
Video
Nutrition
Serving: 1tablespoon | Calories: 16kcal | Carbohydrates: 2.8g | Protein: 1g | Fat: 0.2g | Sodium: 148mg | Potassium: 34mg | Fiber: 0.6g | Sugar: 0.4g | Vitamin A: 50IU | Vitamin C: 0.8mg