Angaya Podi
This is a very popular rice mix in south India esp in Tamil Nadu with a history of faded glory. This podi (rice mix), is very nutritious and with immense medicinal value. It relieves stomach upset, cures indigestion and vomiting, loss of appetite and so on. This Tamil Recipe Angaya Podi is prepared and given especially to women post delivery with new borns. It is the main course of food included in ‘Pathiya Samayal’.
The ingredients included in the Tamil Recipe Angaya Podi, has its own medicinal value for example Arisithippili, Kandathippili (Long pepper) cures cold and infection,Dry Ginger(Chukku), Pepper and Cummin(Milagu Jeeragam) improves digestion, Dry Manathakkali cures soar throat and ulcer. Dry Neem flower(Vempampoo) and Sathakuppai removes all impurities from our stomach, cleanses and refreshes our digestive system
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 (Rai/ Kadugu)
1 teaspoon Coriander (Dhania) Seeds
1 teaspoon Whole Black Peppercorns
Salt , to taste
1 pinch Asafoetida (hing)
Method
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.
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