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.
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| Angaya Podi |
Preparation and Yield:
| Preparation time | 15 mins |
| Cooking Time | 20 mins |
| Servings | 4 |
| Recipe Category | Main |
| Recipe Cuisine | South Indian |
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| 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.
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| Angaya Podi |