Coconut Podi is thogaiyal kind of of dish , but more drier version of it. Its generally fantastic side dish for Idly , dosai and rice too. If you have excess of Coconut, at home you can make this and use it, instead of idli MilagaiPodi. Stays fresh for a week or ten days . Refrigerate and keep.
In the South of India, on many festivals like Varalakshmi Noambu and Navaratri , coconut is given in the Thamboolam along with kumkum , turmeric , betel leaf and nuts. So when coconuts accumulate at home , you can try this recipe and relish.
Ingredients
Ingredients
- Coconut( Grated ) 2 cups (heaped )
- Red chillies 10 to 12 (de stalked )
- Salt 1/4 cup
- Asafoetida 1/2 teaspoon
- Sesame Oil 1/4 cup
- Black gram dal 1/4 cup (Urad dal)
- Mustard 1 teaspoon
Method
Method
- In a shallow sauce pan, add coconut and dry roast it till light brown.
- Remove and keep aside.
- Add oil and heat it . Add mustard , when it crackles , add red chilies , black gram dal (urad dal) and asafoetida .
- Shallow fry it till reddish brown .
- In a food processor or mixie , add the grated Coconut, Red chilies, Asafoetida and salt . Grind to a coarse mixture .
- Add Mustard and Urad dal , to the above mixture and grind lightly .
- Bottle and keep . Relish it with Idli , Dosai and Rice .
