- Kandatippili rasam
- Recipe Cusine : Indian
- Prep Time : 10 Minutes
- Cook time : 10 Minutes
- Serves : 3/4 cup approx.
- Author : Jeyashri
- Recipe Category : Lunch | Dinner
- Description : Angaya podi is a traditional recipe made using many healthy ingredients and an important one in postpartum delivery
Dhaniya| Coriander seeds 2 tblsp Dried Sundakkai | Turkey berries 2 tblsp Manathakkali vathal | balck nightshade berries 2 tblsp Vepampoo | Dried neem flower 2 tblsp Kandathippili 4-5 sticks Arisi thippili 4-5 Cumin seeds 1 tsp Pepper 1 tsp Venthayam | Fenugreek seeds 1 tsp Ajwain | omam 1/2 tsp (optional) Sukku | dry ginger a small piece Curry leaves few Salt to taste Asafoetida 1/8 tsp
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Method:
- Dry roast the dhaniya in a pan till it turns changes color. Do not burnt it.
- Keep it aside.
- Dry roast the manthakkali and sundakkai together till it slightly changes to dark shade.
- Keep it aside.
- In the same pan add the dried neem flower and roast till becomes dark. Do not roast in high flame.
- Keep this aside.
- Roast the venthayam (i forgot to add), cumin seeds, whole black pepper, kandathippili, arisi tippili, sukku, curry leaves, and ajwain(if adding) till the curry leaves gets crispy.
- Add asafoetida, sukku and salt.
- Switch off the flame and allow this to cool completely.
- Grind everything together into a fine powder.
- Store this in a clean dry box.
- Serve this along with hot rice and ghee.
- Also this goes well with curd rice too.
- Always dry roast in a medium flame.
- Some store bought dried sundakkai and manathakkali will have salt in that, so check that before adding salt to the angaya podi.
Method with step by step pictures:
- Dry roast the dhaniya in a pan till it turns changes color. Do not burnt it.
- Keep it aside.
- Dry roast the manthakkali and sundakkai together till it slightly changes to dark shade.
- Keep it aside.
- In the same pan add the dried neem flower and roast till becomes dark. Do not roast in high flame.
- Keep this aside.
- Roast the venthayam (i forgot to add), cumin seeds, whole black pepper, kandathippili, arisi tippili, sukku, curry leaves, and ajwain(if adding) till the curry leaves gets crispy.
- Add asafoetida, sukku and salt.
- Switch off the flame and allow this to cool completely.
- Grind everything together into a fine powder.
- Store this in a clean dry box.
- Serve this along with hot rice and ghee.
- Also this goes well with curd rice too.
- Always dry roast in a medium flame.
- Some store bought dried sundakkai and manathakkali will have salt in that, so check that before adding salt to the angaya podi.
