Healing and curative properties abound in angaya, a medicinal powder. This podi has a long history of use and is made from a variety of Ayurveda herbs. As an aid to digestion, Angaya podi can also be used to treat gastrointestinal ailments. Its recipes have been passed down from generation to generation. Angaya podi is well-known for its usefulness, including as a wonderful cure given to new moms after childbirth. One of the staples of postpartum nutrition is this nourishing preparation, which was traditionally given soon after the delivery.
Manathakkali vathal, also known as dry black nightshade, is used to cool and heal mouth ulcers and gastritis. In contrast, dry Turkey berry aids in the alleviation of gastritis. Neem flowers, when dried, can be used to treat skin conditions and intestinal worms. Likewise, you can't go wrong with any of these incredibly healthful additions: cumin seeds, coriander seeds, dry ginger, peppercorns, or carom seeds. All forms of stomach problems can be treated with this easy home cure.
Role of different ingredients
Everyone should make Angaya Podi a regular part of their diet due to the health advantages of each ingredient. What mothers eat, particularly while breastfeeding, can affect their infant's gastrointestinal health. By promoting proper digestion, this podi aids in producing milk suitable for the baby. Likewise, the inclusion of lentils contribute to protein needs.
Let's learn how to make this potent podi!
Angaya Podi
Ingredients
- 1 tbsp coriander seeds
- ¼ cup dry neem flower
- ¼ cup Sundakaai vathal or dry Turkey berry
- ¼ cup Manathakkali vathal or makoy or dried black nightshade
- 1 tsp peppercorns
- 1 tsp cumin seeds
- ½ tsp salt according to taste
- ½ tsp carom seeds
- 1-inch dry ginger powder or sukku powder
- 1 tsp toor dal
- ¼ tsp urad dal
- ¼ tsp Bengal gram dal
The powerful podi, Angaya, Image Source: Maamis' Foodie Product @Facebook
Method
- Heat a heavy-bottomed vessel, add the dry neem flowers and keep the flame low. Dry roast till they turn dark brown. Take them out from the pan and keep them aside.
- Blend in the Turkey berry and keep dry roasting until they develop a dark brown hue. Keep them aside.
- Now do the same with dried black nightshade.
- Pour all the dals (toor, urad and Bengal gram) and dry roast till they turn slightly golden. Take them out from the pan.
- Add the remaining ingredients to the same pan and dry roast until golden brown. After the roasted ingredients have cooled completely, place them in a mixer and process until they become flour.
The Angaya podi is ready. One can relish it with hot steamed rice and ghee.
How to store, serve and eat it
One of the most delicious preparations involves mixing a teaspoon of Angaya podi with a spoonful of ghee or gingelly oil and a bowl of steaming rice. It can be kept for quite some time. It must be served with a dry spoon and kept in an airtight container. The freshness of this food can be preserved by placing it in the fridge. It is commonly eaten with curd rice, idli, uttapam, and dosa in Tamil Nadu.