Name: Angaya Podi recipe by Neeru Srikanth at BetterButter
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 15
Ingredients: Sundakkai vathal/Dry Turkey Berry - 1/4 cup; Manathakali vathal/ Dry BlackNight Shade -1/4 cup; Vempampoo / Dry neem flowers - 1/4 cup; Toor dal - 1/4 cup; Coriander seeds - 1/4 cup; Pepper - 1/4 cup; Cumin seeds - 2 tblsp; Chickpea / Bengal gram - 1 tblsp; Black Urad Dhal- 3 tblsp; Mustard seeds - 1/4 Tsp; Asafoetida pinch; Red chillies – 1; Dry ginger - 1/2 inch; Salt as required

ABOUT Angaya Podi RECIPE

Angaya Podi is a mix of various herbs and condiments and given as a Post natal food to mother’s in Tamil Brahmin house. It is also consumed during digestive disorders and highly recommended for people with diabetes. There are various proportions in which this dish is prepared but this is the proportion which is been followed at my home.

Ingredients Serving: 15

Sundakkai vathal/Dry Turkey Berry - 1/4 cup
Manathakali vathal/ Dry BlackNight Shade -1/4 cup
Vempampoo / Dry neem flowers - 1/4 cup
Toor dal - 1/4 cup
Coriander seeds - 1/4 cup
Pepper - 1/4 cup
Cumin seeds - 2 tblsp
Chickpea / Bengal gram - 1 tblsp
Black Urad Dhal- 3 tblsp
Mustard seeds - 1/4 Tsp
Asafoetida pinch
Red chillies – 1
Dry ginger - 1/2 inch
Salt as required

Instructions

Dry roast the ingredients except salt and hing powder individually and cool them. It is a must to dry roast individually as each one of the ingredient takes different time to get roasted.
Blend them together with salt & hing powder in a mixer to a powder consistency.

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