Angaya Powder / Angaya Podi
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4.67 from 3 votes

Angaya Podi | Angaya Powder

Angaya powder is a medicinal powder which is given to the new mothers post delivery. It's made from various ayurvedic ingredients. It can also be used ease out the digestion and curing stomach problems. These recipes are being used for many generations and passed to us from our elders. Learn how to make Angaya Powder/podi with step by step instructions and video at Subbu's Kitchen
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Home made Powders / Masala
Cuisine: Indian, South Indian, Tamil Nadu
Servings: 50 grams
Calories: 1kcal
Author: Sowmya Venkatachalam


  • 1 tbsp Coriander seeds
  • ¼ cup Neem Flower Dry
  • ¼ cup Sundakaai vathal  (Dry Turkey Berr)
  • ¼ cup Manathakkali Vathal (Dried BlackNightShade Fruits)
  • 1 tsp Peppercorns
  • 1 tsp Cumin Seeds
  • ½ tsp Salt Adjust to your taste
  • ½ tsp Ajwain / Carom Seeds / Omam
  • 1 inch Dry Ginger Powder (Sukku Powder)


  • 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. 



  1. Always roast each ingredient separately in low flame. If we try to fry them together some of ingredients will get burnt quickly
  2. Store the Angaya Podi in an air-tight container and refrigerate the podi and always use dry spoon to have more shelf life
  3. Angaya Podi stays fresh for about 3 months. 


Serving: 10g | Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Sodium: 20mg | Fiber: 2g