Ingredients
- Grated coconut – 1 cup
- Red Chillies – 6 to 8
- Bengal gram dhal – 2 tablespoon
- Urad dhal – ½ cup
- Asafotida – a pinch
- Salt – 1 teaspoon
- Oil – 1 tablespoon
Directions
- Roast the dhals, red chillies and coconut separately in a teaspoon of oil. Cool it. Mix fried dhals, red chillies and salt and grind it to a fine powder. Finally add the fried coconut gratings and grind it coarsely. Remove and store it.
- It can be served with idli/dosa or eaten with hot rice mixed with a teaspoon of coconut oil or ghee.
Related
Hi Kamala
I have a question regarding podis(masala powders that are eaten with rice) How long can they be stored before turning bad? Should they be refigerated?
Should Coconut milagai podi be eaten the same day since they have coconut.
Keep up the good work. Love your site.
Thank you
Hi,
You can keep it for a month. No need for refrigration. If you keep it longer, then it may lose its flavour.
Coconut podi can be kept for a week. You can refrigrate this podi.
Hai kamala
To this we can also add little bit of tamarind, garlic (if required) and make it into powder, it tastes like Chambangi podi (kerala style)
Hi Lakshmi,
Thank you for the information. I will try this too.
HI Sis
I am from Malaysia and i love your vegetarian dishes
Thank you Mrs Sai Santha.