17 July 2016

Angaya Podi

        An age-old rice mix powder, Angaya powder (literally meaning '5 berries' powder) is most often a hand-me down recipe that grandmothers, and their mothers used to make!! This powder is actually a boon for lactating mothers, but that isn't just it. Angaya Podi is excellent for digestion, and also common colds, especially helps improve the taste in one's mouth, and resultantly, the appetite during such times. Recommended dosage, 1 tsp to a cup of rice with at least 1 spoon ghee..
The ingredients of this powder are quite unique, such as dried neem flower and the Turkey berry, what in Tamil is commonly called 'Sundakkai'. 
In fact, in our home, weekend lunch is usually a detox one, comprising neem flower roasted in ghee or Til oil, and fried Sundakkai. Crushed and mixed with rice with ample ghee, it's a lunch made in heaven!!!
Here's the recipe for.....
Ingredients : (Makes about 250gms of powder)
Coriander seeds - 1/2 cup (100 ml)
Toor Dal / Pigeon peas - 1/2 cup (100 ml)
Chana Dal / Bengal gram - 2 tbsps
Kali mirch / Peppercorns - 2 tbsps
Jeera / cumin seeds - 2 tbsps
Dry red chili - 3
Saunth / Dry ginger powder - 1 tsp
Hing powder - 1/4 tsp
Dry roasted curry leaves - a few
Dried Neem flower - 1 tbsp
Sundakkai Vathal / Dried Turkey berry - about 10 dried berries 
Rock salt - 2 tsps

1. Almost all ingredients need to be seperately dry-roasted. First the coriander seeds, dry roast till you get the aroma, remove and keep aside.
2. Now in the same pan, add the lentils and dry roast till golden brown. Remove and keep aside.
3. Next up, pepper corns and jeera. Dry roast till aroma arises. Remove and keep aside.
4.  Next roast the red chili, dry roast till golden brown. Remove and keep aside.
5. Dry roast the neem flower, take care not to over-roast, just about a 2 min saute should do. Remove and keep aside.
6. Dry roast the Sundakkai till crispy, again, do not over-roast. Sample one and if it crushes quite easily, it is done. Remove and keep aside. 
7. Now turn off flame, and in the residual heat, quickly roast the saunth, hing and rock salt. Remove and let all ingredients cool down to room temperature.
8. Dry grind all the above roasted ingredients along with dried curry leaves to a fine powder. Transfer to a clean glass jar and store in a dry, cool place.

1 comment:

  1. Hi,
    We have gone through your blog/website and find many nice recipes on it. You are having amazing cooking skills and we appreciate your work and want to make it reach to the right people who love food and cooking. We don’t want to let such talent go unnoticed. So, let us help you in becoming more famous. We will be very much happy to have you on our website-Onfoodie.com.
    We would like you to upload your recipes on our website. All you have to do is, just sign up and add your recipes or if you want we can add your recipe on our website on your behalf (If you permit us) and will promote you and your recipes. You can also add variations in already uploaded recipes and can add YouTube video link along with your recipes. Rewards and offers will also be provided and added soon.
    If you face any problem in registering or in uploading the recipe, please contact us at support@onfoodie.com or you can write us back also. We will be very happy to help you. The current services are just a beginning and we will be adding other functionalities to make your experience amazing and wonderful.
    Your contribution will mean a lot to us.
    Thanks in advance.
    Onfoodie Team