Thenga podi:
Thoram paruppu (thuar dal) – 2 tbsp
Kadalai paruppu – 2 tbsp
Ulutham paruppu (urad dal) – 3 tbsp
Pepper – 10
Salt – to taste
Oil – to fry
Grated coconut – 1 cup
Perungayam (hing, asafoteda) – to taste
Red chillis – 10
Fry each of the paruppu (dals) separately in oil till golden and keep aside to cool. Grind all the paruppu together into a coarse powder.
Fry chillis and pepper in oil. Add it to the above mixture and grind again (keep the powder coarse coarse)
Fry coconut in oil till red. Cool.
Now add the coconut,perungayam and salt to the mixture. Grind again just about one or 2 rounds. Do not grind more than 1 or 2 rounds as the powder will not remain dry anymor (an oily texture will come about if coconut is mashed up too much).
To relish the delicacy, mix the powder with rice and a little oil/ghee .
Can also be used as a side dish along with oil for Dosa or Idly
