Angaya Podi Recipe
Tamil Nadu Style Chutney Podi recipe with many beneficial ingredients & a postpartum accompaniment
Angaya Podi Recipe includes a lot of spices with health benefits. This recipe is one of the postpartum foods that was regularly served to me after my baby's delivery. Its my mom's recipe served with curd rice and is also diabetic friendly. 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.
Serve Angaya Podi Recipe alongside Thalicha Thayir Sadam Recipe (Spicy Seasoned Curd Rice) for a simple lunch or with Carrot Onion Uttapam Recipe for breakfast.
If you like this recipe, try more recipes like
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3 Servings
Ingredients
- 1 inch Dry ginger powder
- 1 Kandathipli
- 1 Arisithipli , (optional)
- 1/2 Dry red chilli
- 1 teaspoon Arhar dal (Split Toor Dal)
- 1/4 teaspoon White Urad Dal (Split)
- 1/4 teaspoon Chana dal (Bengal Gram Dal)
- 1 tablespoon Dried Neem Flowers
- 1 tablespoon Turkey Berries
- 1 tablespoon Manathakkali Kai Vathal
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Mustard seeds
- 1 teaspoon Coriander (Dhania) Seeds
- 1 teaspoon Whole Black Peppercorns
- Salt , to taste
- 1 pinch Asafoetida (hing)
How to make Angaya Podi Recipe
To begin making Angaya Podi Recipe, in a heavy bottomed kadai dry roast the ingredients above individually (except salt and hing powder).
Take them out on a large plate as the ingredients are roasted one after the other.
Once the ingredients are cooled to room temperature, powder all the ingredients in a mortar pestle or mixer along with hing powder and salt to taste.
Serve Angaya Podi Recipe alongside Thalicha Thayir Sadam Recipe (Spicy Seasoned Curd Rice) for a simple lunch or with Carrot Onion Uttapam Recipe for breakfast.
Adjust the pepper quantity based your individual spice levels
Angaya Podi Recipe is part of the Mother's Day Recipe Contest 2017
Neeru Srikanth
I am an IT professional for the last 15+ years and currently residing Singapore. I have recently taken a break from mid of June 2016 to pursue my passion. Cooking and food styling is my passion & my stress buster. I am also interested towards exploring vegetarian traditional & fusion cooking from all cuisines. Hence I decided to go one step further to explore and document my passion from 2016.
