Angaya Podi Recipe – Traditional Tamil Nadu Herbal Powder
Angaya Podi, a flavorful and medicinal spice powder from Tamil Nadu, blends ancient ingredients into a side dish that enhances digestion and provides a comforting, earthy flavor. Traditionally paired with rice or uttapam, this podi (powder) brings forth a mix of herbs and spices, each carefully dry-roasted for depth and aroma. Here’s how to make this wholesome podi recipe for your meals.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dry Ginger Powder | 1 inch piece |
| Kandathipli | 1 piece |
| Arisithipli (optional) | 1 piece |
| Dry Red Chilli | 1/2 |
| Arhar Dal (Split Toor Dal) | 1 teaspoon |
| White Urad Dal (Split) | 1/4 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1/4 teaspoon |
| Dried Neem Flowers | 1 tablespoon |
| Turkey Berries | 1 tablespoon |
| Manathakkali Kai Vathal | 1 tablespoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| Coriander Seeds (Dhania) | 1 teaspoon |
| Whole Black Peppercorns | 1 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 30 kcal |
| Protein | 1.5 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Fat | 1 g |
| Sodium | 150 mg |
| Calcium | 10 mg |
| Iron | 0.5 mg |
Preparation Time
| Task | Time |
|---|---|
| Preparation | 10 mins |
| Cooking | 10 mins |
| Total | 20 mins |
Instructions
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Prepare Ingredients: Begin by setting out all the ingredients, making sure they’re dry and clean. This will ensure each spice roasts evenly and releases maximum flavor.
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Dry Roasting: Using a heavy-bottomed kadai (or skillet), dry roast each ingredient individually to achieve an even roast and prevent any one ingredient from burning. Start with larger seeds and dals, such as the Arhar dal, White Urad dal, and Chana dal, roasting each until they turn golden and aromatic. Remove each from the heat and set aside on a large plate to cool.
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Roast Herbs and Spices: Next, roast the dried neem flowers, turkey berries, and manathakkali kai vathal until they darken slightly and become aromatic. Continue with the dry ginger powder, cumin seeds, mustard seeds, coriander seeds, and whole black peppercorns, roasting each ingredient until its aroma intensifies. Remove to the plate with the other ingredients.
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Cooling and Grinding: Allow all the ingredients to cool to room temperature, as this will make them easier to grind and retain their flavors better. Once cooled, transfer them to a mortar and pestle or mixer.
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Seasoning and Blending: Add the hing powder and salt to taste. Grind the mixture into a fine powder, ensuring that the ingredients are evenly blended and that the spices and herbs retain a balanced aroma and flavor.
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Serving Suggestions: Store the Angaya Podi in an airtight container. Serve this healthful, earthy powder alongside Thalicha Thayir Sadam (Spicy Seasoned Curd Rice) for a simple and comforting lunch, or with Carrot Onion Uttapam for a wholesome breakfast.
This traditional Angaya Podi Recipe is a wonderful addition to the Tamil Nadu cuisine, bringing rich flavors and a host of digestive benefits.
