Angaya Podi

Angaya Podi / Powder

Angaya podi is one of the most important dish which is served to a mother during Post delivery. This medicinal podi which is served with steamed rice, hot ghee/ gingerly oil. This is a best medicine for those who are suffering from digestion.

I'm sharing my mother-in-laws version of preparing this delicious Angaya Podi / powder.

Ingredients:

Sundakkai / Turkey berries - 2 tablespoons

Manathakkali Vathal/ black night shade berries - 2 tablespoons

Vepam poo / dry neem flower - 1 tablespoon

Pepper corns - 1 tablespoon

Jeera / cumin seeds - 1 tablespoon

Dhania / Corriader seeds - 1 tablespoon

Toor dal - 1.5 tablespoons

Salt - 1 tsp / as per your taste

Asafatedia - 1/2 tsp

Curry leaves - handful

Method:

# Dry roast all the ingredients one after another...on medium flame. You will get a nice aroma when you dry roast the ingredients one after another.

# Allow it to cool down completely.

# Make a fine powder and store in an airtight container.

Notes:

Donot roast all ingredients together...they may not roast well / may burn.

Do try and provide your comments.

Thank you!

Thengai Podi / Coconut Podi

Thengai Podi / Coconut Podi

Thengai Podi is coconut podi/ coconut chutney powder served with idli and dosa. This podi can be tossed with any curry which gives a nice spiced coconut flavour. This can be stored for 10-15 days in room temperature and if you wish to store for couple of months then store in freezer.

Ingredients:

Grated fresh coconut - 1 cup

Urud dal - 2 tablespoons

Hing/ Asafatedia - 1.5 tsp

Red chillies - 50 gems

Salt - 2 tsp / according to taste

Refined oil - 1 tsp

Method:

# Heat a pan add 1/2 tsp of oil, roast the red chillies on medium flame (for 5-7 minutes) until it changes its colour.

# On the same pan add remaining oil add urud dal and roast until it changes its colour. Add salt and asafatedia. (remove on a plate)

# Roast the grated coconut on medium flame. (until it changes its colour)

# Let the ingredients cool down then make a powder.

Store this Thengai/ coconut chutney podi in an airtight container. 

Please do try and provide your comments.

Thank You!

Sambar Powder / Sambar Podi

Sambar Powder / Sambar Podi 

I always prefer homemade masala powder's as they are handy to prepare recipes. Today I'm sharing my mother-in-law's version of preparing Sambar Powder.

As you can even use mixie to powder sambar podi.....but I powdered it in flour mill as it gives fine texture..... after making powder let it come to room temperature then store it in an airtight container, which can also be stored for more than 6months.

You need to dry roast the ingredients one by one on a medium flame. With this proportion of ingredients you will get approximately 1 kg of Sambar Powder.

Ingredients:
Dry red chillies - 200 grms
Coriander seeds - 150 grms
Channa dal - 50 grms
Toor dal - 25 grms
Urud dal - 25 grms
Pepper - 50 grms
Mustard - 1 tablespoon
Fenugreek seeds - 2 tablespoons
Cumin seeds - 1 tablespoon
Fried Channa - 1 tablespoon
Turmeric sticks - 5-6 nos
Handful of Curry leaves

Method:
# Dry roast red chillies and dhania separately till you get a nice aroma.

# Roast channa dal, urud dal & toor dal slightly.

# Roast pepper, cumin, mustard, fenugreek seeds with fried channa.

# Break turmeric sticks and put in the hot kadai with curry leaves and switch off the flame.

# Once everything comes to room temperature can make a fine powder and allow it to cool completely.

Store it I an airtight container for more than 6 months.
Please do try and provide your comments.
Thank you!

Curry Powder / Sundal Podi

Curry Powder / Sundal Podi!

During Navratri we prepare different varieties of Sundal for Neivedayam.
This Curry Powder or Sundal Podi can be used not only for Sundal but also for any vegetable curry, fried curry, dry curry, gravy, sabji, thickening for Sambar or dal etc.

Ingredients:
Dhania / Corriander seeds - 1 cup
Red chillies - 25-30 nos
Black gram / Urud dal - 1 1/2 tsp
Bengal Gram / Chana dal - 2 tablespoons
Pepper - 1 tsp
Jeera / Cumin - 1 tsp
Mustard - 1 tsp
Fenugreek / Methi seeds - 1 tsp
Curry leaves few

Method:
We need to dry roast one by one all ingredients.
# Heat a pan or kadai, dry roast dhania, till nice aroma comes, and remove it.
# Dry roast, urud dal and channa dal, methi, pepper, mustard, on medium flame.

# Once the above ingredients are half roasted, add red chilli and wait till mustard spluter, remove it.
# Dry roast curry leaves.
# Once the dry roasted ingredients comes to room temperature make a fine powder in mixie.

Can be stored in an airtight container for more than 2 months.

Please do try and provide your comments.
Thank you!