Thengai (Coconut) Podi

Thengai (Coconut) Podi

Urad Dhal 100 grams or one cup

Dry Red Chillies Five

Asafoetida Quarter teaspoon

Grated Coconut 50 grams or half a cup

Oil One Teaspoon

Salt To Taste

Method

Fry the urad dhal along with red chillies in oil the frying pan till it becomes golden brown.Transfer the contents to a newspaper to drain out the excess oil. Add the asafoetida to the hot dhal while it is cooling on the paper.Take the grated coconut and fry in the same pan till it becomes light brown in colour. Transfer it to another paper and let it cool completely.Add the salt to the pan and fry it lightly in the same pan.Transfer it to paper with the fried coconut.

Take the chillies in the mixie jar and powder them very finely.Next,add the fried dhal and powder them taking care not to use mixie for more than ten seconds.It should be powdered coarsely.Only then the podi will be nice and crunchy.You can powder them in the mixie about three times,only taking care not to use the mixie, at any time, for more than ten seconds. Transfer the contents to the paper.Next powder the grated coconut,again taking care not to use the mixie for too long.If you grind the coconut for too long a time,the oil will start oozing out and the podi will not be tasty.The coconut may be ground for five seconds once.Now,add the powdered dhal to the coconut in the jar,and again grind for another five seconds till the ingredients are all mixed together.Add the podi to a dry jar.