Chutney Podi, Thengai Powder, Chutney Powder
by Tarla Dalal
chutney podi recipe | Thengai powder | chutney podi with coconut | with 30 amazing images.
chutney podi recipe is known as Thengai podi. Podi means powder in Malayalam. Learn how to make chutney podi.
This flavourful chutney podi is sure to make you gobble up an extra idli or two! Mixed with ghee, 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 ghee 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 upma and dry sabzis to make them more appealing.
Add chutney podi on top of the rice. Add ghee and mix with the rice. This is how you serve chutney podi with ghee. It tastes incredible.
Tips for chutney podi recipe: 1. Remember to keep stirring while roasting. 2. Pulse and blend in a mixer to a coarse powder. Pulse as grated coconut will release oil and become a thick paste. 3. Dry roast on a slow (low) flame till they release a pleasant aroma, while stirring continuously (approx. 10 to 12 minutes). 4. Store the chutney podi in airtight container once cooled completely and it stays fresh for 2 months.
Enjoy chutney podi recipe | Thengai powder | chutney podi with coconut | with step by step photos.
Chutney Podi, Thengai Powder, Chutney Powder recipe - How to make Chutney Podi, Thengai Powder, Chutney Powder
Preparation Time: Cooking Time: Total Time:
Makes 1 cup
For Chutney Podi
1/4 cup chana dal (split bengal gram)
1/4 cup urad dal (split black lentils)
1/4 cup grated dry coconut (kopra)
1 tsp coconut oil or any other refined oil
7 to 8 dry whole dry kashmiri red chillies , broken into pieces
1/2 tsp asafoetida (hing)
1/2 tbsp grated jaggery (gur)
1 tbsp tamarind (imli)
7 to 8 curry leaves (kadi patta)
salt to taste
For chutney podi
- For chutney podi
- To make {span class="bold1"}chutney podi{/span}, 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 {span class="bold1"}chutney podi{/span} in an air-tight container and use as required.
Chutney Podi Video
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what is chutney podi made of?
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what is chutney podi made of? Thengai powder is made from cheap and easily available ingredients in India such as 1/4 cup chana dal (split bengal gram), 1/4 cup urad dal (split black lentils), 1/4 cup grated dry coconut (kopra), 1 tsp coconut oil or any other refined oil, 7 to 8 dry whole dry kashmiri red chillies , broken into pieces, 1/2 tsp asafoetida (hing), 1/2 tbsp grated jaggery (gur), 1 tbsp tamarind (imli), 7 to 8 curry leaves (kadi patta) and salt to taste. See below image of list of ingredients for chutney podi.
roasting chana dal, urad dal and coconut
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In a pan put 1/4 cup chana dal (split bengal gram).
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Add 1/4 cup urad dal (split black lentils).
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Add 1/4 cup grated dry coconut (kopra).
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Dry roast on a slow flame till they release a pleasant aroma, while stirring continuously (approx. 10 minutes). First image of roasting at 6 minutes.
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Remember to keep stirring while roasting.
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Roasted for 10 minutes.
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Remove and keep aside roasted chana dal, urad dal and coconut.
cooking masala
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Heat 1 tsp coconut oil in the same pan.
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Add 7 to 8 dry whole dry kashmiri red chillies , broken into pieces.
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Add 1/2 tsp asafoetida (hing).
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Sauté for few seconds.
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Remove and keep aside cooked masala.
blending chutney podi
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To make chutney podi recipe | Thengai powder | Chutney podi with coconut | in a blender put roasted chana dal, urad dal and coconut.
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Add the cooked masala.
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Add 1/2 tbsp grated jaggery (gur).
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Add 1 tbsp tamarind (imli).
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Add 7 to 8 curry leaves (kadi patta).
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Add salt to taste.
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Pulse and blend in a mixer to a coarse powder. Pulse as grated coconut will release oil and become a thick paste.
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Your chutney podi | Thengai powder | Chutney podi with coconut | is ready.
tips for chutney podi
-
Pulse and blend in a mixer to a coarse powder. Pulse as grated coconut will release oil and become a thick paste.
-
Dry roast on a slow (low) flame till they release a pleasant aroma, while stirring continuously (approx. 10 to 12 minutes).
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Store chutney podi in airtight container once cooled completely and stays fresh for 2 months.
how to serve chutney podi with idli
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Add ghee in chutney podi.
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Mix chutney and ghee using a finger.
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Dip the idlis in the chutney and serve.
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You can also apply chutney podi and ghee on the idli and serve.
how to serve chutney podi with rice
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Add chutney podi on top of the rice.
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Add ghee and mix with the rice. This is how you serve chutney podi with ghee. It tastes incredible.
| Energy | 39 cal |
| Protein | 1.7 g |
| Carbohydrates | 5.6 g |
| Fiber | 1 g |
| Fat | 1.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 9.3 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 0.1 mg |
| Folic Acid | 10.3 mcg |
| Calcium | 12.2 mg |
| Iron | 0.4 mg |
| Magnesium | 9.5 mg |
| Phosphorus | 28.2 mg |
| Sodium | 4.3 mg |
| Potassium | 60.4 mg |
| Zinc | 0.2 mg |
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baadi mast chutney recipe
I added a little less chillies in this as I do not eat much spicy..I also added a little oil to it and spread it on the dosa and just loved it !!!