Go Back

Angaya podi

pathiya samayal
5 from 1 vote
Print Pin

Ingredients

  • 1 + 1/2 tablespoon sundakkai vathal
  • 2 tablespoon manathakkali vathal
  • 1 tablespoon vepampoo
  • 1/2 tablespoon coriander seeds
  • 1/4 teaspoon omam | carom seeds
  • 1 arisi thippili
  • 3/4 teaspoon pepper
  • 1 kandathippili
  • 1/2 teaspoon cumin seeds
  • required salt
  • 1/2 teaspoon 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

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

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
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!