Angaya Podi (Without Dal or Paruppu): Post Partum Recipe

When I was thinking of which recipe to post next on the blog, Srividya suggested that I make Angaya Podi that is given to new mothers to help

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Truth be told, I had not heard of this podi till Srividya spoke of it. However, once I researched the recipe, I was determined to make it. When I looked up the various recipes for this powder, I was intrigued by how many medicinal properties it had.

The main therapeutic benefit of Angaya Podi is to improve digestion, though also helps alleviate problems associated with diabetes and high cholesterol.

You can make this podi with or without using lentils; I chose to make Angaya Podi without lentils/dal because lentils are heavy to digest and are avoided immediately after delivery. I used the recipe from The Ayurveda Experience and added long pepper to it as recommended by someone else.

There are some non-so-common ingredients in this podi:

• Sundakkai Vathal (Dried Pea Egg Plant or Turkey Berry) that helps reduce mucus and phlegm, helps cure anaemia, improves digestion, and more.
  
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• Manathakkali Vathal (Dried Night Shade) known to be a laxative as well as as an appetite stimulant.
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• Arisi Thippili (Long Pepper) that helps weight loss, regulates blood sugar, helps strengthen the skeletal structure, and more.
• Kanda Thippili (Root of Long Pepper plant) is known to help remove toxins from the body, and soothes sore throat.
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Apart from these ingredients, this powder also has Chukku (dried ginger) that is anti-inflammatory and helps overcome feelings of nausea.

The Way to Eat Angaya Podi
Mix 1 tsp with about 1/4 cup cooked rice and 1/2 tsp ghee. Mix well and eat as the first thing in a meal.

Caution:
Angaya Podi has many ingredients that cause heat in the body. Eat this podi in moderation. While I mention weight loss as a benefit of many of the ingredients, Angaya Podi is NOT a silver bullet for losing weight.

Tips:
You will find the long pepper and its root (Arisi Thippili and Kandathippili) in a shop that sells ayurvedic ingredients. For Mumbaikars, Canara Stores in Matunga is one such shop.

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How to Make Angaya Podi

Make: 15 to 20 Servings

Time: 45 mins

Ingredients

1. Curry Leaves – 1/4 Cup
2. Coriander seeds, Sabut Dhania – 1/4 Cup
3. Black Pepper – 1.5 tsp
4. Dried neem flowers (Vepam Poo) – 2 tbsp
5. Manathakkali Vathal, Dried Wonderberry – 2 tbsp
6. Sundakkai Vatthal, Turkey Berry – 2 tbsp
7. Arisi Thippili, Pippli, Long Pepper – 2 small
8. Kanda Thippili, Long Pepper Root – 1″ piece
9. Dried Red Chilli – 1
10. Cumin Seeds, Jeera – 1.5 tsp
11. Ajwain, Carom Seeds, Omam – 1/2 tsp
12. Dried Ginger – 1″ piece (I used 1/2 tsp Dried Ginger Powder)
13. Asafoetida, Hing, Perungayam – 1 Large Pinch
14. Rock Salt – 1 tsp (or to Taste)

Method to Make Angaya Podi

1. Set aside the asafoetida and dry ginger powder, if you are using it instead of dry ginger. 
2. Over medium heat, dry roast all the remaining ingredients separately.
   • The coriander, cumin, and carom seeds should be roasted till they start to brown a bit.
   • Curry leaves should be roasted till the leaves are dry and crisp. If you do not do this, the powder will spoilt because of the moisture in the leaves.
   • The long pepper and pepper should be roasted till they develop a whitish layer. 
3. Transfer each ingredient into a plate after roasting and add the dried ginger powder and asafoetida to the ingredients.
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4. Let all the ingredients cool.
5. Grind to a powder.
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6. Store in an air-tight, bone-dry bottle.

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Recipe for Angaya Podi (Without Dal or Paruppu): A Post Partum Recipe

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Angaya Podi (Without Dal or Paruppu): A Post Partum Recipe for Improved Digestion

Aruna

Angaya Podi is a traditional medicinal powder made with a host of ingredients that help improve digestion and help the body recover after pregnancy and delivery. It is an essential part of a post partum diet in the southern Indian state of Tamil Nadu.

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Cook Time 45 minutes mins

Course Accompaniment

Cuisine Tamil Nadu

Servings 16 Servings

Ingredients

  

1x2x3x

• 1/4 Cup Curry Leaves, Kadipatta (8 gms)
• 1/4 Cup Coriander seeds, Sabut Dhania (25 gms)
• 1.5 tsp Black Pepper, Kali Mirch (6 gms)
• 2 tbsp Dried Neem Flowers, Vepam Poo (5 gms)
• 2 tbsp Manathakkali Vathal, Dried Wonderberry/Sunberry (12 gms)
• 2 tbsp Sundakkai Vatthal, Dried Turkey Berry (12 gms)
• 2 small Arisi Thippili, Pippli, Long Pepper (or 1 Big)
• 1" piece Kandathippili, Long Pepper Root
• 1 Dried Red Chilli
• 1.5 tsp Cumin Seeds, Jeera (5 gms)
• 1/2 tsp Ajwain, Carom Seeds, Omam (2.5 gms)
• 1" piece Dried Ginger, Chukku (or 1/2 tsp Dried Ginger Powder)
• 1 Large Pinch Asafoetida, Hing, Perungayam
• 1 tsp Rock Salt

Instructions

 

• Set aside the asafoetida and dry ginger powder, if you are using it instead of dry ginger.
• Over medium heat, dry roast all the remaining ingredients separately. See Notes.
• Transfer each ingredient into a plate after roasting, and add the dried ginger powder and asafoetida to the ingredients.
• Let all the ingredients cool and grind to a powder.

Storing the Podi

• Store in an air-tight, bone-dry bottle.

How to Savour This Podi

• Mix 1 tsp of Angaya Podi with hot steamed rice and ½ tsp of ghee.

Notes

• Roast the:
  • coriander, cumin, and carom seeds till they start to brown a bit.
  • curry leaves till the leaves are dry and crisp. This dries out the leaves because moisture will cause the powder to develop mold and spoil.
  • Arisi Thippili (long pepper) and pepper till they develop a whitish layer.
• Kandathippli (long pepper root) is hard. Smash it a bit in a mortar and pestle before grinding it.

Keyword Angaya Podi, Improves Digestion, Pathiya Samayal, Post Partum Recipe, Weightloss Recipe

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!