Angaya Podi/அங்காய பொடி (Post Partum Diet)

AngayaPodi is a medicinal powder that is usually consumed by lactating mothers.. The recipe was passed on to us by our elders in the family. The version that I have given below is my grandmom’s.. Nowadays traditional recipes like this are becoming extinct. It is important for us to keep including such recipes in our diet & pass the values to our upcoming generation. உணவே மருந்து – Is a popular saying in Tamil which means food is the best medicine 🙂 I have been including this in my diet post delivery and *touchwood* have never been affected by any infections or tummy aches or indigestion in the past 4 months ☺️

There may be certain differences in the usage of ingredients however the three major ingredients (Sundakkai vathal, manathakkali,veppam poo) should not be compromised.. Few add urad dal too. My mom had sent a big batch of this podi. You can eat this with hot rice add a tbsp of ghee or gingely oil. So light for tummy and the medicinal properties in the ingredients helps in healing the body post delivery

The following measurement is yields around 800gms of podi (an approximate measurement). It will be mildly bitter but once you are used to that taste you will become a fan of it. Also not only lactating mothers, people having indigestion problems can also have it everyday.. Neem flowers, coriander seeds all act as anti bacterial agent & help in the recovery process..
The tamil meaning for Jeera Seeds (seeragam/சீரகம்).. அகத்தை சீர் செய்வது சீரகம் – Means the it cleanses the body

All the below mentioned ingredients are mostly available in super markets. Even for those outside India can make this at home. However if you couldn’t find dried neem flowers then prepare the powder with the remaining ingredients.. “Something is better than nothing” ☺️☺️

Store the powder in an airtight container.

Print Recipe

Angaya Podi (Post Partum Diet)

Course

condiments, main course

Cuisine

south indian, tamil, tamil brahmin

Servings

Ingredients

• 1 cup Sundakkai Vathal Dried Turkey berries
• 1 cup Manathakkali vathal Dried nightshade green seeds
• 1/2 cup Dried Neem flowers
• 1/2 cup Dried Curry leaves if you have fresh curry leaves just saute them for a while to dry it.
• 1/2 cup Coriander Seeds
• 1/4 cup Black Peppercorn
• 1/4 cup Jeera Seeds
• 1/4 cup toor dal
• 1 tbsp Dry ginger Powder if you have dried ginger then use 1/4 inch of it
• 1 tbsp Ajwain Seeds
• 2 Dried RedChilli
• 1/2 tsp Rock Salt if you dont have rocksalt then use table salt

Course condiments, main course Cuisine south indian, tamil, tamil brahmin Servings Ingredients 1 cup Sundakkai Vathal Dried Turkey berries 1 cup Manathakkali vathal Dried nightshade green seeds 1/2 cup Dried Neem flowers 1/2 cup Dried Curry leaves if you have fresh curry leaves just saute them for a while to dry it. 1/2 cup Coriander Seeds 1/4 cup Black Peppercorn 1/4 cup Jeera Seeds 1/4 cup toor dal 1 tbsp Dry ginger Powder if you have dried ginger then use 1/4 inch of it 1 tbsp Ajwain Seeds 2 Dried RedChilli 1/2 tsp Rock Salt if you dont have rocksalt then use table salt

Instructions

1. Take a frying pan for roasting the ingredients. At all times keep the flame either low or medium low. This will prevent quick browning of the ingredients
2. Dry roast (without adding oil) all the ingredients separately
3. Grind everything together
4. If you find it time consuming then you can split them in groups & then roast it

Alternatively :

1. You could first roast together Pepper+Jeera. Keep it aside
2. Next Coriander seeds+Dried Redchillies+Ajwain
3. Then roast manathakali vathali + sundakkai vathal
4. Then roast toor dal along with salt
5. Finally grind everything to fine powder

   
6. You can eat this podi with plain rice. A simple Raita or Pachadi can be served as side dish.. In this picture I am serving Angaya Podi sadham with cucumber raita & plain moongdal.. Also i have some roasted manathakali vathal & sundakkai vathal.