Angaya podi – postpartum recipe

Angaya podi | pathiya samayal podi | postpartum recipe | podi for new mom | post natal food with step-by-step pictures and video recipe. Check out the Angaya podi recipe and if you like the video pls SUBSCRIBE to my channel.

what is Angaya podi?

Angaya podi is a traditional pathiya samayal recipe prepared with manathakali vathal, sundakkai vathal and vepampoo. It is also good for digestion.

should I roast all the ingredients together?

no, you can roast ingredients separately in fact that’s the traditional way of preparing Angaya podi. To save time I have roasted ingredients together. 

how to roast the ingredients separately?

First roast vepampoo separately then roast both the vathal and finally roast the rest of the ingredients.

can I roast in high flame?

always make sure ingredients are roasted on low- medium flame. Avoid high flame as everything might burn.

Can I skip curry leaves?

yes, curry leaves are optional. You can skip according to your taste

Is thippli a must for the podi?

no, you can skip according to your availability. I got long pepper from amazon.com

tips to make best angaya podi

• make sure the ingredients are roasted in low- medium flame
• Always roast till vathal crushes into pieces and all other ingredients are golden brown
• Avoid high flame
• cool the roasted ingredients then grind
• if you are planning to make a big batch skip oil for longer shelf life
• serve podi with sesame oil/ ghee
• podi stays good for a month at room temperature 

Podi recipes

Pathiya samayal recipes

ingredients

1 + 1/2 tbsp sundakkai vathal

2 tbsp manathakkali vathal

1 tbsp vepampoo

1/2 tbsp coriander seeds

1/4 tsp omam | carom seeds

1 arisi thippili

3/4 tsp pepper 

1 kandathippili

1/2 tsp cumin seeds

Fenugreek seeds few

required salt

1/2 tsp ginger powder 

how to make Angaya podi with step-by-step pictures

• Add oil to a pan and heat on medium flame flame

• when oil turns hot add both vathal; mix well and roast

• vathal starts to change color, add curry leaves and saute for 30 seconds

• Furthermore, add vepampoo, fenugreek seeds, arisi thippili, kandathippili, coriander seeds, ajwain, pepper, and roast till they turn aromatic

• Furthermore, add cumin seeds; mix well and roast till everything gets roasted

• turn off the stove and add ginger powder 

• trasnfer and let it cool

• add the required salt and grind the powder. Serve with sesame oil or ghee

Angaya podi

pathiya samayal

5 from 1 vote

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Ingredients

• 1 + 1/2 tbsp sundakkai vathal
• 2 tbsp manathakkali vathal
• 1 tbsp vepampoo
• 1/2 tbsp coriander seeds
• 1/4 tsp omam | carom seeds
• 1 arisi thippili
• 3/4 tsp pepper
• 1 kandathippili
• 1/2 tsp cumin seeds
• required salt
• 1/2 tsp ginger powder
• Few fenugreek seeds

Instructions

• Add oil to a pan and heat on medium flame flame
• when oil turns hot add both vathal; mix well and roast
• vathal starts to change color, add curry leaves and saute for 30 seconds
• Furthermore, add vepampoo, coriander seeds, fenugreek seeds, arisi thippli, kandathippli, ajwain, pepper, and roast till they turns aromatic
• Furthermore, add cumin seeds; mix well and roast till everything gets roasted
• turn off the stove and add ginger powder
• trasnfer and let it cool
• add the required salt and grind the powder. Serve with sesame oil or ghee

Video

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Notes

1. You, can roast ingredients separately in fact that's the traditional way of preparing Angaya podi. To save time I have roasted ingredients together
2. curry leaves are optional. You can skip according to your taste
3. no, you can skip according to your availability. I got long pepper from amazon.com

tips to make best angaya podi

1. make sure the ingredients are roasted in low- medium flame
2. Always roast till vathal crushes into pieces and all other ingredients are golden brown
3. Avoid high flame
4. cool the roasted ingredients then grind
5. if you are planning to make a big batch skip oil for longer shelf life
   serve podi with sesame oil/ ghee
   podi stays good for a month at room temperature

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