Sunday, March 05, 2006

Thengai molagapodi (Coconut chutney powder)

Finally got a chance to make thengai molagapodi - I've been wanting to do so for ages, but couldnt find a suitable coconut. Last week I got lucky - so here's the result.

This is the recipe my mother gave me, and there are no changes at all. No substitutions either, not even wrt the tamarind. I usually use tamarind paste in my recipes, for convenience, but not this time. A large marble-sized piece of dried tamarind fruit, she'd said, so a large marble-sized piece of dried tamarind was what I used - and with the expected excellent result.

Recipe for:
Thengai molagapodi


2 cups fresh grated coconut
2 tbsp chana dal
2 tbsp urad dal
7-8 dried red chillies (or to taste)
1 large marble-sized piece of dried tamarind
Salt to taste
1/4 tsp asafoetida powder (optional)
1 tsp oil

Clockwise from top: Grated coconut, urad dal, chana dal, dried red chillies


1. Heat the oil in a wide pan. Fry the chana dal, urad dal and red chillies till the dals turn golden brown and the chillies are shiny dark red. Remove from the oil and set aside.

2. In the same pan, roast the grated coconut over medium heat, stirring frequently.

3. Roast the coconut until the gratings are a golden brown and give off a nice roasted aroma. This will take at least 10 minutes - dont rush the process and be careful not to burn the coconut.

4. Let it cool, then dry-grind the chillies, dals and tamarind as finely as possible.

5. Add the toasted coconut and salt to taste, and grind to a slightly coarse texture. It shouldnt be a smooth powder.

This podi is good mixed with rice and ghee, or as a side dish for idli, dosa, etc.


Mika said...

My hubby likes thenga molagai posi esp with rice. Your recipe looks very delicious. I will have to get a coconut this week to try this. Thanks for the recipe.

Kitchenmate said...

Shammi: Happy to see you:) missed reading your blog:(
Love this recipe...mmmm yummy with rice and ghee!

Anonymous said...

Hi Shammi,
I like the traditional molagapodi and has been searching for a good recipe.Thank you. Can't wait to get a coconut and try this.


Anonymous said...

Even though I'm native from God's liked country India, I am presently in the Northeast of Brazil , Natal.
Here lot of coconut , tamarind all go as waste.
Your recipe is very well documented and well explained and keep it.

Thank you not only , your mother too for me to get the best formula good one and make it global.

Your work is excellent and well done .

Thanking you
Pannirselvam P.V