Angaya podi, also known as angaya powder or angaya podi, is a traditional South Indian spice blend typically used to enhance the flavor of various dishes, especially in Tamil Nadu cuisine. It's known for its unique blend of spices and is often used as a condiment or seasoning.
Angaya podi is traditionally considered a postpartum recipe in South Indian cuisine. It is believed to have medicinal properties and is often included in the diet of new mothers during their postpartum period (the period following childbirth).
The ingredients used in Angaya podi, such as fenugreek seeds, black pepper, and asafoetida, are believed to aid digestion, promote lactation, and provide overall nourishment to the mother recovering from childbirth.
In Tamil Nadu and other South Indian regions, various recipes and dietary practices are followed during the postpartum period to support the mother's recovery and well-being.
Here's a basic recipe to make Angaya podi at home:
Ingredients:
1 cup coriander seeds
10-12 dried red chilies (adjust according to your spice preference)
1/2 cup black pepper
1/2 cup cumin seeds
1 cup toor dal (split pigeon peas)
1 cup curry leaves
1 cup neem flower dry
1 cup sun berry
1 cup turkey berry
12-15 asafoetida crystals (hing)
2 piece dry ginger
Salt to taste
Instructions:
Dry Roasting:
1.Heat a heavy-bottomed pan or skillet over medium heat.
2.Dry roast each ingredient as shown until they turn aromatic and start to change color slightly.
3.Be careful not to burn them; roast each until they are fragrant and lightly browned.
4.Finally, add the asafoetida (hing) towards the end and roast for a few seconds. Asafoetida burns quickly, so watch it closely.
Cooling and Grinding:
5.Allow all the roasted ingredients to cool completely.
6.Transfer them to a grinder or a blender along with salt to taste.
7.Grind them into a coarse or fine powder, depending on your preference. Some like it slightly coarse for texture, while others prefer it finer.
Storing:
8.Once ground, let the powder cool down completely before storing it in an airtight container.
9.Store Angaya podi in a cool, dry place. It stays fresh for a couple of months if stored properly.
Usage:
10.Angaya podi can be sprinkled on hot rice, along with ghee or sesame oil.
Enjoy your homemade Angaya podi! Adjust the spiciness by varying the amount of red chilies according to your taste preference.
Also, please do share your feedback about the recipe in the comments below.
Happy cooking!!!
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8 сен 2024
