Kopparai Thengai Milagai Podi Recipe - Dry Coconut Chutney Podi
Kopparai Thengai Milagai Podi Recipe is a tasty and simple idli milagai podi made of dry coconut, chana dal, urad dal, sesame seeds, tamarind and red chillies. Make Kopparai Thengai Milagai Podi for tossing your mini idlis in and pack for kids lunch box.
Kopparai Thengai Milagai Podi Recipe is simple and healthy recipe made of dry coconut, chana dal, urad dal, sesame seeds, tamarind, red chillies and hing. all these ingredients when ground together gives a flavour of nuttiness,spiciness and tanginess to the chutney which makes its so mouthwatering and addictive.
All the ingredients which go into a chutney podi are healthy and full of protein. Since the dals are dry roasted and no oil is used it makes this podi even more healthy. The natural oils from the dry coconut is released when we grind the podi in the mixer grinder. Kopparai Thengai Milagai Podi stays good in the fridge for months and you can make a large batch and store it in an airtight container in the fridge and use as and when you require.
Kopparai Thengai Milagai Podi goes well along with idlis or dosas and you can toss your mini idlis in this podi and pack for your kids lunch box or had as an evening snack.
Try some of our other podi recipes
- 1 cup Dry coconut (kopra) , cut into small pieces
- 1/4 cup Chana dal (Bengal Gram Dal)
- 1/4 cup White Urad Dal (Split)
- 1 teaspoon Asafoetida (hing)
- 2 tablespoon Sesame seeds (Til seeds)
- 10 Dry Red Chillies
- 30 grams Tamarind , lemon size
- Salt , to taste
How to make Kopparai Thengai Milagai Podi Recipe - Dry Coconut Chutney Podi
To begin making Kopparai Thengai Milagai Podi Recipe first cut the dry coconut into small pieces and keep them aside.
We will roast all the ingredients separately on medium heat so that the dals and other ingredients do not burn.
Heat a pan on medium heat and first roast the channa dal until it turns golden brown in colour. Remove in a bowl and allow to cool.
Next in the same pan roast urad dal till golden brown.Remove in a bowl and allow to cool.
Next add the sesame seeds to the same pan and roast for a few seconds till the sesame seeds start popping. Remove into a bowl and keep aside.
Now we will roast the red chillies till crisp and keep them aside as well.
Finally we will roast the dry coconut till it starts to turn golden brown. Do not brown it too much. keep stirring in between. Remove in a bowl and allow to cool.
Once the dals and all the other ingredients have cooled add them to a mixer grinder along with hing and tamarind and grind till you get a coarse powder. Add salt to the grinder now and pulse again to get a coarse powder.
Once done, transfer the Kopparai Thengai Milagai Podi into a bottle and store for a couple of months.