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thengai podi
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5 from 6 votes

Thengai Podi With Flax Seed | Spiced Coconut Powder

Podis like Thengai Podi are powders are such a life saver after a busy day. All you need is hot rice and couple of tablespoons of these spice powders and your dinner is ready. I also see these Spicy Coconut Powder as a comfort food.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: spices and condiments
Cuisine: Indian, South Indian, Tamil Nadu
Diet: Gluten Free, Vegan
Servings: 24 Servings
Calories: 65kcal


  • Blender


  • ¾ cup Ullutham paruppu /Urad dal
  • ¼ cup Kadalai paruppu / channa dal
  • 2 cups Coconut Grated
  • 10 Milagai Vathal / Red chilies Makes medium hot
  • ¼ cup Flaxseed meal
  • ½ teaspoon Asafetida
  • as needed Salt


  • All the ingredients mentioned above have to be roasted dry, individually without any oil. My mom suggested that I roast few red chilies with every dal that I am roasting and this way the strong aroma of the red chili will not be felt.
  • So I first dry roasted the Ullutham paruppu with half the red chilies until it was golden brown. Transfer this to a dry wide container to allow it to cool. Then I roasted the kadalai paruppu with the remaining red chilies until golden brown and transferred it to the same container.
  • Next I roasted the flax seed until it was beginning to change color and started to pop. I added the salt and asafetida and roasted it further for few seconds. This also went into the container with the rest of the fried ingredients.
  • Lastly, I roasted the grated coconut until reddish brown and kept this separately to cool.
  • Once all the ingredients cool down completely, transfer the mixture of red chilies, dals and flaxseed to the blender/mixer and grind until coarse.
  • Now also add the roasted coconut and grind it until they all blend together. I keep my powder somewhat coarse, but you could grind it based on your liking. Once the coconut is added do not grind too long, since it will start releasing its oil and the powder will begin to clump up. Run the mixer in short cycles until they come to the desired consistency.
  • Once again cool it down for some more time and then store it in an airtight container. If storing for a prolonged period, store it in the refrigerator or freezer.
  • Enjoy with hot rice and sesame oil!


Expert tips
  • Roast the ingredients separately as they all roast at a different time. This helps in evenly roasting the ingredients without burning them.
  • Roast the red chilies with each of the lentils as it in even roasting of the chilies without burning them.
  • Roast the salt and asafetida as well. Roasting the salt helps get rid of the moisture and it increases the shelf life of the thengai podi. Roasting the asafetida enhances the flavor.
  • Cool the roasted ingredients well before grinding. This prevents any kind of condensation to happen.
  • Also cool the ground thengai podi before storing it in an airtight container.


Calories: 65kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Sodium: 4mg | Potassium: 98mg | Fiber: 3g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 27mg | Calcium: 15mg | Iron: 1mg