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
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
Notes
- You, can roast ingredients separately in fact that's the traditional way of preparing Angaya podi. To save time I have roasted ingredients together
- curry leaves are optional. You can skip according to your taste
- 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
