Sep 15, 2008

Thenga Podi - Dry coconut podi

This is something my patti used to make whenever we have excess coconut. Here is the recipe.

  1. Dry coconut shredded - 1 cup (basically half coconut
  2. Red chillies - 4 (acc to taste)
  3. Urad dhall - 2 tbsp
  4. Salt to taste
  5. Asafoetida powder - a pinch
Take a dry pan, fry urad dhall, red chillies to golden brown. Also fry coconut to golden brown. Also fry salt for a minute. Let everything cool and grind it into a fine powder. Add asafoetida powder to it. Store it in a air tight container. Refrigerate it and use it for 2 to 3 days. After that it won't be good.
Post a Comment