Mina, my friend commented that tamilians make a lot of podi's (mixes), which is so true. We really do make these mixes and keep so that on the days there is nothing to eat, you can just make rice and eat the podi rice. You can even make this rice for your guests...
This is just one of those podi's...
The perfect combination for this thenga podi rice is " Sutta Arisi Applam" which means rice papad made on the stove, mmmm...
I ended up with two extra coconuts soon after Ganesh Chathurthi celebrations, and had this coconut grater that I bought in Apna Bazaar, in Seattle. My kids helped me in grating the coconuts...
This mix lasts long in the fridge, provided you handle it with care, (no wet spoons or wet hands)
Grated Coconut - 3 Cups
Urad Dal - 1 ½ Cups
Dry Red Chillies - 1 ½ Cups (whole Chillies)
Tamarind - Small Lime Size
Salt - 3 Tbsp
Hing - 2 Tsp
Oil - 2 Tbsp
--->The whole thing should be done on a medium flame.
--->In a Kadai, add the oil, roast the urad dal until it is light red in color, add the hing and the tamarind and roast until the urad dal is red in color.
--->Take out the roasted Urad Dal and pour on a plate to cool
--->Next in the same kadai, add the red chillies, roast it well, add little more oil if needed.
--->Take out the roasted chillies, on a plate to cool.
--->In the same kadai, add little oil and roast the grated coconut until it becomes rose in color.
Once everything is cool, put everything, and add salt to this and make a fine powder in your Indian Mixer Grinder.
Mix this powder, with hot rice and little Gingelly Oil, and to have the utimate effect, you should try it with the Rice papad!!