If you are a South- Indian, then Idli and Dosa are your major staple Breakfasts. The restaurants all around the globe serve Idli and Dosa with coconut chutney, tomato chutney, and Sambar. Some of the local restaurants might as well serve some spicy Idli podi a.k.a the gun powder. Every household has a different recipe for the gun powder and each of them tastes different from one another. Apart from this regular gun powder, there are some other treasures like this THENGAI PODI that is served with Idli and Dosas. While I stock up on my podis on a monthly basis, I make sure to make a small bottle of this Thengai Podi to my list. This Thengai Podi is so very flavorful and tasty to be paired with pillow-soft Idlis.
The Key to achieving the flavor is to roast the coconut at the right temperature and grind it with asafoetida powder. This podi can also be made with store-bought coconut powder. Try a small batch of this Thengai podi and you will be making it often. Tastes great when had fresh with Idli or Dosas.
- Always use grated coconut for this recipe. If you have sliced coconut, run it over the mixer and then roast it.
- Do not avoid using tamarind and asafoetida powder in this recipe. These are important to give it a great flavor.
- Make sure to roast the coconut on a low flame. Roasting on a high flame will result in the burning of the coconut.
- This podi stays fresh for a week if handled properly. Store in a glass jar and use a dry, clean spoon every time.
- I like to eat them with my Idli and Dosa as such. If you want to you can add a spoon of sesame oil and have it.
- Do not grind this podi for a long time. It will make the coconut to ooze out the fat. Grind them in small intervals .