Angaya is a medicative podi or powder, which has been used for a long time to treat digestive problems and stomach issues and as a staple of postpartum nutrition. It has powerful Ayurvedic ingredients like dried black nightshade, dried Turkey berry, dried margosa flowers, cumin, coriander, dry ginger, peppercorns, and carom seeds. This powerful podi is a must-have.
Healing and curative properties abound in angaya, a medicinal powder. This podi has a long history of use and is made from a variety of Ayurveda herbs. As an aid to digestion, Angaya podi can also be used to treat gastrointestinal ailments. Its recipes have been passed down from generation to generation. Angaya podi is well-known for its usefulness, including as a wonderful cure given to new moms after childbirth. One of the staples of postpartum nutrition is this nourishing preparation, which was traditionally given soon after the delivery.
Manathakkali vathal, also known as dry black nightshade, is used to cool and heal mouth ulcers and gastritis. In contrast, dry Turkey berry aids in the alleviation of gastritis. Neem flowers, when dried, can be used to treat skin conditions and intestinal worms. Likewise, you can't go wrong with any of these incredibly healthful additions: cumin seeds, coriander seeds, dry ginger, peppercorns, or carom seeds. All forms of stomach problems can be treated with this easy home cure.
Role of different ingredients
Everyone should make Angaya Podi a regular part of their diet due to the health advantages of each ingredient. What mothers eat, particularly while breastfeeding, can affect their infant's gastrointestinal health. By promoting proper digestion, this podi aids in producing milk suitable for the baby. Likewise, the inclusion of lentils contribute to protein needs.
Let's learn how to make this potent podi!
The powerful podi, Angaya, Image Source: Maamis' Foodie Product @Facebook
The Angaya podi is ready. One can relish it with hot steamed rice and ghee.
How to store, serve and eat it
One of the most delicious preparations involves mixing a teaspoon of Angaya podi with a spoonful of ghee or gingelly oil and a bowl of steaming rice. It can be kept for quite some time. It must be served with a dry spoon and kept in an airtight container. The freshness of this food can be preserved by placing it in the fridge. It is commonly eaten with curd rice, idli, uttapam, and dosa in Tamil Nadu.