Angaya podi recipe| Postpartum food recipes

Recipe Cusine: Indian Prep Time: 10 Minutes Cook time: 10 Minutes Serves: 3/4 cup approx. Author: Jeyashri Recipe Category: Lunch | Dinner Description: Angaya podi is a traditional recipe made using many healthy ingredients and an important one in postpartum delivery Dhaniya| Coriander seeds 2 tblsp Dried Sundakkai | Turkey berries 2 tblsp Manathakkali vathal | balck nightshade berries 2 tblsp Vepampoo | Dried neem flower 2 tblsp Kandathippili 4-5 sticks Arisi thippili 4-5 Cumin seeds 1 tsp Pepper 1 tsp Venthayam | Fenugreek seeds 1 tsp Ajwain | omam 1/2 tsp (optional) Sukku | dry ginger a small piece Curry leaves few Salt to taste Asafoetida 1/8 tsp Method: Dry roast the dhaniya in a pan till it turns changes color. Do not burnt it. Keep it aside. Dry roast the manthakkali and sundakkai together till it slightly changes to dark shade. Keep it aside. In the same pan add the dried neem flower and roast till becomes dark. Do not roast in high flame. Keep this aside. Roast the venthayam (i forgot to add), cumin seeds, whole black pepper, kandathippili, arisi tippili, sukku, curry leaves, and ajwain(if adding) till the curry leaves gets crispy. Add asafoetida, sukku and salt. Switch off the flame and allow this to cool completely. Grind everything together into a fine powder. Store this in a clean dry box. Serve this along with hot rice and ghee. Also this goes well with curd rice too. Notes: Always dry roast in a medium flame. Some store bought dried sundakkai and manathakkali will have salt in that, so check that before adding salt to the angaya podi.