SOUTH INDIAN COCONUT RICE MIX

July 1, 2021

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If you love food, you've come to the right place! You'll often find me buried under piles of cookbooks where I try out new cuisines for the family to enjoy. I love travel and here, you'll find recipes inspired by those trips. 

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Hi, I'm SHILPA

I’ve been thinking about my childhood favorites especially since I live 10,000 miles away from my parents and traveling to see them isn’t likely to happen any time soon. As I was making a list of things to cook, I wanted to make something that was both easy and something that would keep in the fridge for those days when I can’t seem to get a decent dinner on the table!

What is “thengai podi” ? 

“Thengai podi” which in Tamil literally means coconut powder is something nearly all Tamil households will have on hand. Grated coconut is something we keep in the freezer at all times, whether it’s to make coconut chutney to accompany your dosai and idlis for breakfast or added to a vegetable stir fry. Thengai podi is made by sautéing grated coconut so it’s lightly toasted along with aromatics like dried red chilies, curry leaves, mustard seeds, dry lentils and a heap of fried cashews! Once this powder is made, you can mix it with cooked rice for “thengai shadham” (i.e. coconut rice) or “thengai sevai” (i.e coconut powder mixed with rice vermicelli). And yes, you are allowed to eat it straight out of the jar too as a snack! This is probably one of the easiest and quickest ways to elevate plain rice and comes together in literally no time. This version keeps in the fridge for about two weeks. But if you’re looking to extend the shelf life of this podi, toast the grated coconut for twice as long until it turns orange and most of its water content has evaporated, resulting in a very dry powder. The dried version will keep for a month.  Enjoy!

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