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5 from 1 vote

Thengai podi recipe

Thengai podi recipe, most flavourful coconut podi with quick video, step by step pictures. Goes well with rice as well as idli dosai.
Prep Time10 mins
Cook Time10 mins
Course: Condiments
Cuisine: Indian, South Indian
Servings: 1 cup


  • 1 cup coconut grated
  • 1/4 cup urad dal
  • 6 red chilli medium spice
  • 1 marble size tamarind
  • 1/4 tsp asafoetida
  • 1 tbsp coconut oil
  • Salt as needed


  • First gather the required ingredients. Heat a heavy bottomed pan, add oil to it.
  • Roast red chilli, asafoetida, urad dal for a minute in medium heat.
  • Add tamarind to it. Roast until the urad dal turns deep red without burning it.
  • Remove in a plate for cooling. In the same oil/ pan, add grated coconut and roast well.
  • It takes 2-3 minutes in medium flame, keep roasting as towards end, it may easily get burnt.
  • Transfer to a plate. Once cooled. Transfer all ingredients except coconut to a mixer.
  • Powder coarsely. Top with roasted coconut. Powder coarsely.
  • Transfer to a container and keep refrigerated.


  • My red chilli is medium spice, add according to your spice level as well as the tamarind's nature to balance it.
  • Cool completely before grinding as well as storing.
  • Powder coarsely for perfect texture. Also do not try to grind everything together as it might become paste/ wet.
  • roasting well gives good shelf life, otherwise might get spoiled soon. Try to use spoon instead of hand while grinding for safer side.