Coconut Podi Recipe


3/4 cup fresh, grated coconut
2 tablespoon toor dal [red gram dal], rinsed
1/2 teaspoon asafoetida powder
1 teaspoon oil
2 tablespoon chana dal [bengal gram dal], rinsed
8 dried red chillies
Salt to taste

How to make Coconut Podi

  • Dry roast the grated coconut in a heavy bottomed saucepan until golden in colour. Set aside. In the same pan, dry roast the dals together for about 5 minutes over low heat. Set aside.
  • Heat oil in the same pan. Add red chillies and asafoetida powder. Saut for 2 minutes. Process all ingredients in a food processor. Blend to a coarse powder. Add salt to taste.
  • Store in an air-tight container for 3-4 days, a week if storing in the refrigerator.

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