Chutney Podi ( Thengai)
by Tarla Dalal
- हिन्दी में पढ़ें (Chutney Podi ( Thengai) in Hindi)
Added to 104 cookbooks
This recipe has been viewed 93709 times
chutney podi recipe | Thengai powder | Chutney podi with coconut |
chutney podi recipe is known as Thengai podi. Podi means powder in Malayalam.
This flavourful chutney podi is sure to make you gobble up an extra idli or two! Mixed with til oil, this chutney podi makes an exciting accompaniment to hot Idlis and dosas.
When packing idlis in the lunch box or for a journey, you can coat them with a mixture of Thengai podi and til oil to make sure they remain moist and soft. Having absorbed all the flavours of the chutney podi, the idlis will taste even better than fresh, hot ones!
You can even use this aromatic chutney powder to season upmas and dry subzis to make them more appealing.
- To make chutney podi, combine the chana dal, urad dal and coconut in a pan and dry roast on a slow flame till they release a pleasant aroma, while stirring continuously (approx. 10 to 12 minutes). Remove and keep aside.
- Heat the oil in the same pan, add the red chillies and asafoetida and sauté for few seconds. Remove and keep aside.
- Combine all the ingredients together except the salt and blend in a mixer to a fine powder.
- Add the salt and mix well.
- Store the chutney podi in an air-tight container and use as required.
Nutrient values (Abbrv) per tbsp
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.