Description
Angaya podi (Traditional) – It balances vatham & pitham level in our body, it cures indigestion & stomach upset. Especially for delivered women it is a very good pathiya podi. Ingredients added in this podi have their medicinal value. Abdominal organ gets relief from toxins when adding this podi in our meal. It can be used as regular as paruppu podi.| Ingredients-1 | |
|---|---|
| 4 nos | Red chilli |
| ½ cup | Coariander seeds |
| 2 tsp | Black pepper |
| 2 tsp | Cummin seeds |
| ¼ cup | Dried neem flower |
| 25 nos | Dried sundakkai(turkey berry) |
| Asafoetida (white chick pea size) | |
| 15 strands | Curry leaves |
| 1 tsp | Urad dal |
| 1 tsp | Toor dhal |
| Salt(as per taste) | |
| ½ tsp | Bengal gram |
| Ingredients-2 | |
|---|---|
| 1 tsp | Oil |
| 3 tsp | Dry ginger powder (sukku) |
Instructions
Fry Neem flower without oil. Adding 1tsp oil, fry all the ingredients from table 1. Grind it with dry ginger powder (sukku) & salt in powder form. Mix this podi & sesame oil with steamed rice, now it is ready to serve.
Notes
Oil is required to fry asefodita only. No oil required to fry other items. I use to fry everything without oil only. Dry ginger can be replaced by ginger powder. Should be kept the podi in air tight container, can be used when required. Above mentioned ratio is what my elders do. I've prepared this(as in picture) according to our taste.
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