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
Servings: 50 grams
Calories: 1kcal
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.
Nutrition
Serving: 10g | Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Sodium: 20mg | Fiber: 2g