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Angaya Podi | Post Natal Food for digestion

Angaya Podi | Post Natal Food for digestion
Angaya Podi | Post Natal food for digestion
Pregnancy comes with loads of memmories. The most important stage is the postpartum where in a female is physically stressed.Its our mom (or I should rather say grand mother) who comes into picture by supporting us in all possible aspects. One such support is given in the form of post partum food. Though I was served with varieties of postpartum food, one such recipe which I would cherish always is the Angaya Podi with ghee rice.
YouTube: https://www.youtube.com/watch?v=wn4sATDOXHI
Pin:https://www.pinterest.com/pin/402931497894140049/
Angaya Podi includes a lot of spices and each of them have there own health benefits.
Angaya Podi is also consumed during digestive disorders and highly recommended for people with diabetes.  There are various proportions in which this dish is prepared but this is the one which I flicked from my mother’s diary which was given to her when she delivered me and to myself when I delivered my girl.
Angaya Podi is mixed with hot rice and ghee.
Product availability:
Chennai - Dabba Chetty shop in Mylapore- All ingredients.
Singapore - Mustafa and Some shops in little India - All spices available except Arisi Thipli (not always in stock)




Recipe: Angaya Podi
Preparation Time :  15 minutes
Cooking Time : 5 minutes
Yields : ½ cup
Gas : Low

Benefits of Ingredients
Sundakkai vathal/Dry Turkey Berry - Reduces gastric problems

Manathakali vathal/ Dry Black Night Shade -Treating mouth ulcers & gastric problems

Vempampoo / Dry neem flowers - Treating digestive disorders and expelling intestinal worms

Coriander seeds - anti-oxidant & anti bacterial

Pepper  - treating for cold and cough

Cumin seeds - treating flatulence and good for digestion

Dry ginger powder - good for digestion

All dhals – Protein

Arisi thipli – To generate body heat.

Kandathipli – For reliving from body pains




Tamil
English
Botanical Name
Sundakkai vathal
Dry Turkey Berry
Solanum torvum
Manathakali vathal
Dry Black Night Shade
Solanum nigrum
Vempampoo
Dry neem flowers
Azadirachta indica – dried flowers
Dhaniya
Coriander seeds
Coriandrum sativum
Milagu
Pepper 
Piper nigrum
Kandathipli
Long pepper/ Pipli
Piper longum
Sukku
Dry Ginger
Zingiber officinale
Arisi Thipli
Long pepper



Ingredients (Refer video)
Dry Ginger /Sukku – 1 piece
Kandathipli – 1
Arisi Thipli – 1 (Optional)
Dry chili – ½ piece
Toor Dhal – 1tsp
Urad dhal – ¼ tsp
Bengal gram dhal – ¼ tsp
Dried Neem Flower – 1 tblsp
Sundaikkai Vathal (Turkey berries) – 1 tblsp
Manathakalikaai Vathal (Black night shade berries) – 1 tblsp
Cumin seeds – ½ tsp
Mustard – ½ tsp
Coriander seeds – 1tsp
Pepper – 1 tsp
Salt to taste
Hing Powder – A generous pinch.
Video:

Preparation
1.       Dry roast all the ingredients above individually except salt and hing powder. You may also refer to my video to combine few of them and dry roast.
2.       Powder it in a mortar pestle or mixie along with hing powder and salt.
3.       Serve with rice and ghee.