Angaya Podi Recipe

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. Course : Side Dish Ingridients : 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 (Rai/ Kadugu) 1 teaspoon Coriander (Dhania) Seeds 1 teaspoon Whole Black Peppercorns Salt , to taste 1 pinch Asafoetida (hing) Instructions 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.