Sunday, February 23, 2014

Coconut Podi

                       Coconut Podi is a good combination for Idli, Dosai and other tiffin items.

      It also can be mixed with plain rice, ghee and taken with spicy fry like Potato Fry etc.

Coconut Podi


Ingredients :

Grated coconut           2 cups.
Red chillies  6 to 8
Tamarind    1 small piece.
Urad Dhal             1/2  cup
Channa Dhal         1/4  cup
Curry leaves,  Oil,  Hing,  Salt.

Method :

1. Heat 1 tsp. of oil in a Kadai, roast the red chillies, Hing and the Dhal till a good aroma
    comes out.Add the curry leaves in between.Transfer to a plate.

2. Heat the same Kadai, add the coconut and the tamarind. Saute till  the coconut starts
    turning slightly brown showing that has become dry.Switch off.Cool everything.

3. In a mixer, first powder the dhal, chillies and then add the coconut.Finally add the
    salt and tamarind. Grind coarsely and store in an airtight container.

Note :

    If it is a Kopra coconut, it is over quickly. If it is an ordinary coconut, it takes more
    time.Kopras are the best for Podi.

    Otherwise, only matured coconuts with a thick kernel are good.One of my friends
    always prepare this Podi, only with the coconut , after the milk is extracted. The 
    taste is O.K.

    The combination can be changed to our choice.If the coconut flavour is to be
    dominating, the Dhal can be reduced.

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