Kopparai Thengai Idli Milagai Podi Recipe | Dry Coconut Idli Milagai Podi Recipe

Idli Milagai Podi, is one of the popular accompaniment for Idli & Dosa in Southern India. Idli Milagai Podi is made with red chillies and dal. This is very simple. Just making a slight inclusion or variation, you could make Dry Coconut Idli Milagai Podi which would be much more tastier compared to plain Idli Milagai Podi. The main ingredient that is additional to the conventional idli Milagai powder is Kopparai Thengai (Dry Coconut). The wonderful aroma and taste of the dry coconut makes this podi so yummy. But make sure you use dry coconut. The fresh grated coconut would not be a right choice for this recipe as it has moisture, the shelf life will also be less. Kopparai Thengai Idli Milagai Podi (Dry Coconut Idli Milagai Podi) is a best accompaniment for Idli, dosa or even for Upma. This podi has a good shelf life like our conventional Idli Podi. Store this podi in an air-tight container and use only dry spoon to have a long shelf life.

Kopparai Thengai Idli Milagai Podi Recipe | Dry Coconut Idli Milagai Podi Recipe

Preparation and Yield:
Preparation time -
Cooking Time 15 mins
Yield 500gms

Kopparai Thengai Idli Milagai Podi Recipe | Dry Coconut Idli Milagai Podi Recipe
Ingredients:
Dry Coconut Pieces / Dessicated coconut 1 Cup*
Bengal Gram Dal 1 Cup
Urid Dal 1 Cup
Hing 1/2 teaspoon
Red Chilli 2 Cups
Salt To taste
* 1 Cup = 250ml

Kopparai Thengai Idli Milagai Podi Recipe | Dry Coconut Idli Milagai Podi Recipe
Method:

If you have kopparai thengai (Dry coconut), you can chop them into pieces and pulse it in the mixer and take it in a bowl. You can also use dessicated coconut. Heat a pan, add dry coconut to the pan and in medium flame, dry roast the coconut gratings till you get a nice aroma. You don't need to make it brown. Take the roasted coconut in a plate.

Add bengal gram dal to the pan and dry roast them till they are slightly golden brown. Take this aside in the same plate where you have roasted coconut. Then, to the pan, add urid dal and roast the urid dal till the dal turns slightly golden color. At this stage, add hing and give a quice saute and then remove the dal from the pan and take this also in the same plate.

Then to the pan, add red chillies and dry fry them for couple of minutes. Do not burn the chillies. Take the chillies to the plate and allow all the roasted ingredients to cool off. Then add all of them in a mixer along with salt and grind it to a coarse powder.

Store the Dry Coconut Idli Milagai Podi in an air-tight container and while serving Idli, dosa or upma, add 1 tablespoon of this kopparai thengai podi and add gingelly oil and mix well and relish the Thengai Milagai Podi with Idli / dosa / upma.

Kopparai Thengai Idli Milagai Podi Recipe | Dry Coconut Idli Milagai Podi Recipe

Kopparai Thengai Idli Milagai Podi Recipe | Dry Coconut Idli Milagai Podi Recipe
Reviewed by Sowmya Venkatachalamon May 25 2015
Rating: 5