Thengai Podi Recipe

Thengai Podi is a South Indian recipe that is quite easy to make. The main ingredients of this recipe are roasted urad dhal, red chilli and coconut. This recipe is traditionally eaten with hot rice smeared with ghee and sesame oil, although we can not add ghee to the dish as Vegans.

Thengai Podi as a recipe quite similar to Thengai Thogayal; the only difference is that the Thengal Podi is in a dry powderish state.

My relatives from India used to bring this recipe along with them when I was younger. They would limit the use of the red chilli powder since my parent, and I did not have the spice tolerance my relatives had, but as I have grown, my spice tolerance has increased, and I have really started to enjoy this recipe. Below I have listed all the ingredients required to make this delicious recipe.

Easiest Thengai Podi

Tully ZanderAuthorTully ZanderCategoryRecipeDifficultyBeginner

Thengai Podi is a South Indian recipe that is quite easy to make. The main ingredients of this recipe are roasted urad dhal, red chilli and coconut. This recipe is traditionally eaten with hot rice smeared with ghee and sesame oil, although we can not add ghee to the dish as Vegans.

Thengai Podi Vegan Recipe

Yields2 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

How To Prepare Thengai Podi Vegan Recipe

 1.50 cups Fresh Grated Coconuts
 6 Dry Red Chillies
 3 tbsp Urad Dhal
 0.50 tsp Asafoetida
 1 amla (gooseberry) size or 1/2 lemon size tamarind
 3 tsp Mustard Seeds
 2 tbsp Oil
 Salt

1

Dry fry the grated coconut in a heated kadai for 5-10minutes. Cook them till they become dry. Remove and cool it.

2

Add little oil to the same kadai and sauté the dry red chilly for 2-3minutes. Then add the urad dhal and asafoetida. Cook for 2-3minutes.

3

Add the tamarind to it and sauté them for about a minute.Remove them and cool it. Combine the dry fried coconuts to it and grind to a dry powder. Don’t add water to grind. Add salt to taste.

4

Simultaneously,add the remaining oil to the same kadai. Once they get heated up, add the mustard seeds and let them splutter. Add the ground powder to it. Mix thoroughly and adjust salt.

5

The mouth-watering “thengai podi” is ready. Serve with hot rice and Vegan Ghee.

Nutrition Facts

Serving Size Yields

Servings 2


Amount Per Serving
Calories 39
% Daily Value *
Total Fat 1.1g2%
Cholesterol 0mg
Total Carbohydrate 5.6g2%
Dietary Fiber 1g4%
Protein 1.7g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1.50 cups Fresh Grated Coconuts
 6 Dry Red Chillies
 3 tbsp Urad Dhal
 0.50 tsp Asafoetida
 1 amla (gooseberry) size or 1/2 lemon size tamarind
 3 tsp Mustard Seeds
 2 tbsp Oil
 Salt

Directions

1

Dry fry the grated coconut in a heated kadai for 5-10minutes. Cook them till they become dry. Remove and cool it.

2

Add little oil to the same kadai and sauté the dry red chilly for 2-3minutes. Then add the urad dhal and asafoetida. Cook for 2-3minutes.

3

Add the tamarind to it and sauté them for about a minute.Remove them and cool it. Combine the dry fried coconuts to it and grind to a dry powder. Don’t add water to grind. Add salt to taste.

4

Simultaneously,add the remaining oil to the same kadai. Once they get heated up, add the mustard seeds and let them splutter. Add the ground powder to it. Mix thoroughly and adjust salt.

5

The mouth-watering “thengai podi” is ready. Serve with hot rice and Vegan Ghee.

Thengai Podi Recipe
Tully Zander

My life literally revolves around optimum health and sustainable living by being a devotional vegan. My mission is to create a community of like minded vegans to go forth in creating a better and brighter world for humans, animals and the planet. Just like Gandhi once said: “The greatness of a nation and it’s moral progress can be judged by the way its animals are treated.” – Gandhi

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