Thengai Thogayal Podi – Chammanthi Podi (toasted coconut chutney powder)

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This kind of Thengai Thogayal Podi is usually applied very special either side of our family as well as my mother-in-law makes of which a very special way. Although we all get the recipe by her job as well as do of which, we love her to make as well as taste. This kind of can be called as a multi-purpose podi podi Sissy they serve asthe both sides of the rice dish as well as also Dosa, Idli as well as Uppma Kozhukattai. of which has done with taste as well as hot rice with pappad. of which can be used for about 15 to 20 days. When you have This kind of in stock, no need to grind the sauce separately. of which is usually one of the best team dish of rice milk is usually very sour ...


components to make Thengai Thogayal Podi:

freshly grated coconut 2 cups

Uradh wayward 3 tablespoons table

coriander seeds 1 tablespoon table

red pepper 10

toasted coconut

Tamatind as well as gooseberry large size

spoon Hing powder / 2 tea

salt to taste

2 teaspoons of oil

see also: Paruppupodi, Uppma Kozhukattai Wadley Milagaipodi



way to make Thengai Thogayal Podi:

(1). In a dry frying pan fry the coriander seeds until colour alterations as well as set aside. Then add the oil as well as uradh Federal wayward red pepper Republic of Yugoslavia as well as set aside.


(2). inside same skillet to keep the torch inside medium as well as fry the coconut patiently without oil until of which becomes brown without burning. Keep of which aside.


(3). Add a teaspoon of oil as well as fry tamarind.


4. Allow to cool them all.


(5). Take a jar mixie powder everything together with hing, salt except coconut toasted.


(6). Finally add the toasted coconut as well as grind everything together for coarse powder,

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