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thengai milagai podi

Thengai Milagai Podi

Course Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Author Priya Shiva


  • Urad Dal/White Lentil -1/4 cup
  • Freshly Grated Coconut - 1 cup
  • Dried Red chilies - 20
  • Asafoetida/ hing - ¼ tsp
  • Idhayam Sambandhi White Sesame seeds - 2 tbsp
  • Salt - 1 tsp
  • Idhayam Sesame Oil - 1 tsp
  • Tamarind - 1/2 tsp
  • Jaggery - 1 tsp (powdered)


  1. Heat 1 tsp of oil and roast on low flame grated coconut till it turns brown in color. Transfer it in a plate.

  2. Now roast on low flame white lentil until they turn golden brown.  Transfer it in a plate and let it cool down.

  3. Roast red chilies in the same pan on low flame for few minutes. Transfer in the plate.

  4. Roast sesame seeds in the end with tamarind and asafoetida. Let all the roasted ingredients cool down completely.

  5. Add all these roasted ingredients with salt and jaggery in your food processor and coarsely grind it.

  6. Store it in an airtight container in a cool place.

Recipe Notes

You can serve it with Dosa,idli as dry chutney powder. You can even mix this podi with rice and drizzle little sesame oil and enjoy with papads. You can also use to it mix in stir-fry vegetables. Add it in the end and it adds a nice flavor.