Angaya Podi Recipe is loaded with health benefits. This is one such healthy recipe that is so important among one of the postpartum foods that was regularly served after baby's delivery. Dry turkey berry helps in reducing gastritis, Manathakkali vathal also called Dry Black Night Shade helps as a coolant and is used in treating mouth ulcers and gastritis. Dry neem flowers helps expelling worms in digestive system and is good for skin.Along with that coriander seeds, cumin seeds, dry ginger, peppercorns, carom seeds everything is so nutritious and healthy. This is a simple home remedy for any kind of stomach ailments too.
Considering the benefits of each ingredients in making this healthy Angaya Podi, everyone of us should make and include this Angaya Podi in our routine diet. Especially for lactating moms, what ever food they are consuming will have an impact on the babys digestion. This podi helps in digestion and in turn helps the baby to have a healthy milk.
How to use this ?
- Mix one teaspoon of Angaya powder with hot rice and a spoon of ghee or gingelly oil to consume it.
- The shelf life is usually longer period (upto 3 months). Store it in an air tight container and always use dry spoon to serve. Also we can retain the freshness of this podi by store it in refrigerator
- This Angaya Podi can also be served along with Curd Rice or even for Tiffin varieties like Dosa, Uttapam etc
You can also try:
Recipe Card for making Angaya Podi / Powder
Angaya Podi | Angaya Powder
Ingredients
- 1 tablespoon Coriander seeds
- ¼ cup Neem Flower Dry
- ¼ cup Sundakaai vathal (Dry Turkey Berr)
- ¼ cup Manathakkali Vathal (Makoy / Black Nightshade) (Dried BlackNightShade Fruits)
- 1 teaspoon Peppercorns
- 1 teaspoon Cumin Seeds
- ½ teaspoon Salt Adjust to your taste
- ½ teaspoon Ajwain / Carom Seeds / Omam
- 1 inch Dry Ginger Powder (Sukku Powder)
Instructions
- Heat a heavy bottomed pan, and add dry neem flower and in low flame dry roast till dark brown. Take this aside
- Add Sundakkai vathal and dry roast till dark brown and take aside
- Add Manathakali vathal and dry roast till dark brown and take aside
- Again in the same pan, add the rest of the ingredients and dry roast till golden brown
- Cool all the roasted ingredients and Grind all the ingredients in a mixer to a nice powder
- Serve the Delicious Angaya podi with hot rice and ghee.
Video
Notes
- Always roast each ingredient separately in low flame. If we try to fry them together some of ingredients will get burnt quickly
- Store the Angaya Podi in an air-tight container and refrigerate the podi and always use dry spoon to have more shelf life
- Angaya Podi stays fresh for about 3 months.
Nutritional Info
Method:
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- Heat a heavy bottomed pan, and add dry neem flower and in low flame dry roast till dark brown. Take this aside
- Add Sundakkai vathal and dry roast till dark brown and take aside
- Add Manathakali vathal and dry roast till dark brown and take aside
- Again in the same pan, add the rest of the ingredients and dry roast till golden brown
- Cool all the roasted ingredients and Grind all the ingredients in a mixer to a nice powder
- Serve the Delicious Angaya podi with hot rice and ghee.
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