Angaya Podi

Posted on Nov 12th, 2017

by Sowmya Venkatachalam

Categories:

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.

Angaya Podi

Preparation and Yield:

Preparation time	15 mins
Cooking Time	20 mins
Servings	4
Recipe Category	Main
Recipe Cuisine	South Indian

Angaya Podi

Ingredients:

Dhaniya(coriander seeds)	1 tablespoon
Dry Neem flower	1/4 Cup
Sundakaai vathal ( Dry Turkey Berry)	1/4 Cup
Manathakali vathal (Dried BlackNightShade Fruits)	1/4 Cup
Pepper	1 teaspoon
Cumin Seeds	1 teaspoon
Salt	To Taste
Carom Seeds	1/2 Teaspoon
Dry Ginger	1″ Piece

Method:

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.