Meal Prep · Indian
Thengai Podi
A fragrant and versatile South Indian coconut spice powder, perfect for elevating any meal.
Ingredients
Tap to check offMethod
Step-by-step- Heat a pan or kadai over medium heat and add 1 tsp oil.
- Add chana dal and urad dal, roasting until golden brown and fragrant (about 3-4 minutes), then remove and set aside.
- In the same pan, add dried red chilies, cumin seeds, black peppercorns, and curry leaves, roasting until aromatic (about 1-2 minutes). Remove and set aside.
- Add the grated coconut to the pan and roast on low heat until it turns light golden brown and is completely dry, stirring continuously to prevent burning (about 5-7 minutes).
- Allow all the roasted ingredients to cool completely to room temperature.
- Transfer the cooled ingredients to a dry grinder or mixer jar.
- Add asafoetida, jaggery powder (if using), and salt to taste.
- Grind to a coarse powder, being careful not to over-grind to an oily paste (especially if using fresh coconut).
- Taste and adjust salt or spice if needed. Once completely cool, store in an airtight container.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 70 kcal |
| Protein | 2 g |
| Fat | 5 g |
| Carbohydrates | 4 g |
| Fiber | 2 g |
Storage & Freezer Guide
Make it last Pantry 1-2 months
Store in a clean, dry, airtight container at room temperature, away from direct sunlight and moisture.
Refrigerator 1-2 weeks (if made with fresh coconut)
If using fresh coconut, refrigerate in an airtight container to extend shelf life. For dry podi, pantry storage is sufficient.
Freezer Not recommended
Freezing is generally not recommended for dry spice powders as it can introduce moisture and affect texture and aroma.
Chef’s Corner
- Ensure all ingredients are completely cooled before grinding; grinding warm ingredients can lead to moisture and clumping, reducing shelf life.
- Roast the coconut on very low heat until it’s light golden brown and completely dry. This is crucial for flavor development and preventing spoilage.
- Adjust the quantity of dried red chilies to suit your preferred spice level. For a milder podi, use fewer chilies, and for extra heat, add more.
