This is one of my favourite coconut powder which I love to have with steamed rice. I got this recipe from my mother. She used to make it and store in a large bottle. Even now, she doesn't forget to send me a bottle of this sammanthi podi whenever we meet.
If you don't squeeze out the milk from the coconut, while grinding, oil comes out from the podi. If you like the taste, you can make the podi without squeezing the milk. But shelf life may be less when compared to the other.
4 cups Coconut (fresh or dry)
1 inch Ginger (cut into small pieces)
Salt to taste
4 - 5 Dry Red chilli
1 lemon sized Tamarind
- Sprinkle little water on the coconut. Leave it aside for 10 minutes.
- Squeeze out the milk from the coconut and discard the milk. Keep this aside.
- Put the coconut in a kadai and dry roast it.
- When it is half roasted, add ginger, dry red chilli and tamarind.
- Fry again till golden brown colour. Let it cool for sometime.
- Grind it along with salt into a smooth or coarse powder.
- Once it is cooled completely transfer it into a bottle.
- Serve it along with rice, dosa or idli.
* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*
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This Coconut podi / Thenga Sammanthi podi is the cook-along recipe inspired by Edible Garden.