AngAya Podi - ஐங்காய பொடி

AngAya Podi (popularly known as ஐங்காய பொடி in Tamil – meaning "five herbs to maintain our body") has its origins in Tamil Nadu, India. It is used as a traditional remedy for many conditions, such as digestive issues, improving gut function, and is considered mainly as a dietary supplement for new mothers. Its origins date back to the Sangam period, according to Sangam literature. It was considered a staple food by the Chola and Pandya kingdom. The AngAya Podi recipe varies from family to family and has been passed down from generation to generation. This podi is made by roasting and finely grinding herbs and spices. It is mixed with melted ghee or gingelly oil and served with hot rice. When prepared in bulk, it lasts for about 2 months at room temperature if properly stored.   

Planning & Pre-Preparation: 5 mins

Cooking time: 15 mins.

Ingredients:

1. Dried Neem flower/Veppam poo - 2 Tsp.
2. Turkey Berry/ Sundaikkai (Dried) - 1 Tsp
3. Sun berry/ Manathakkali dried - 1 Tsp.
4. Pepper/Milagu-1 Tsp. 
5. Cumin/Jeeragam-1 Tsp. 
6. Sukku/Dry Ginger-1/2 Inch
7. Curry leaves – handful
8. Asafoetida/Kayam - 1 Tsp.
9. Salt - per taste

Directions:

1. In a kadai, dry roast all the ingredients (except salt) one by one on low flame. Transfer them to a plate and let them cool down.
2. Once roasted, switch off the flame and transfer the roasted ingredients to a mixer grinder.
3. Add the salt and grind everything into a fine powder. AngAya podi is ready!!!!
4. Store the powder in an airtight container. It stays good for about 2 months when kept at room temperature.

How to use:

This podi can be used by lactating mothers and those with digestive problems. AngAya podi with hot rice should be consumed first during the meal, followed by other items like sambar, kootu, and rasam. The podi is added to hot rice with a dollop of ghee or gingelly oil.

Points to be noted:

• Roast all the ingredients on low flame to avoid burning them. 
• Cooling the roasted ingredients down is crucial before grinding. Grinding them while hot can lead to clumping and uneven texture, which we definitely want to avoid. It's all about achieving the perfect powder consistency.
• Let the AngAya Podi cool down completely before storing it. An airtight container will help preserve its freshness and extend its shelf life.