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Coconut Powder | Thengai Podi

A rice accompaniment prepared by roasting fresh coconut and lentils along with red chillies and grinding them dry
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: sides
Cuisine: Indian, South Indian
Author: Srividhya G


  • Channa Dal / Kadalai Paruppu – ¼ cup
  • Urad Dal / Ulutham Paruppu – ¼ cup
  • Grated Coconut – 1 cup
  • Red Chillies – 5 to 6
  • Hing – 2 tsps
  • Salt – 1.5 tsps adjust according to your taste


  • Heat the kadai and dry roast the channa dal, urad dal, red chillies along with hing till they turn golden brown.
  • Once they turn golden brown, remove it in a plate and let them cool.
  • In the same kadai, add the grated coconut and fry till they turn golden brown.
  • Let it cool too.
  • First dry grind the roasted dals along with salt in the coffee grinder or mixie. Make sure they mix well and ground them nicely.
  • Finally add coconut and now put it in the pulse mode so that the coconut mixes well with the powder.
  • That’s it. Let it cool before you store it an air tight container. I usually refrigerate these podis.


  • Cool the roasted dals and coconut before grinding.
  • Also after you add coconut put them in pulse mode. This ensures that lumps are not formed.
  • Before storing it in an airtight container spread it on a plate and leave it for 5 minutes. Then store them in a container.