Angaya Podi- A Must for New Mothers

-by Sheela Rani Chunkath

There is a classic Tamil cookbook called 'Samaithu Par' which is dear to my hear
t. Quaintly translated as 'Cook and See', it was written in 1951 by Ms. Meenaksh
i Ammal and has since seen many reprints. It has been translated into English an
d many other languages and is a no-nonsense cookbook which is invaluable for new
lyweds, students and all who would like to try their hand at traditional South I
ndian vegetarian cooking.
What I really like about the book is that in addition to the wonderful vegetaria
n recipes, the book has sections dealing with traditional home remedies for lact
ating mothers, for indigestion, convalescing patients and for the sick and elder
ly.
One such podi is the angaya podi
a delicious, slightly bitter podi made from cor
iander seeds, dried neem flowers, sundakkai and manathakkali vattal, curry leave
s, pepper, a small stick of kanda thippili, red chilly, cumin seeds, omam, dried
ginger, asafoetida and rock salt. Many Tamil Brahmin homes have their own recip
es handed down from their grandmothers. This podi is great for post-partum and l
actating mothers, for diabetics and for those who need a digestive aid. The podi
is eaten with really hot rice and ghee or gingelly oil. I have had many queries
regarding the best traditional dietary supplements for post-partum mothers. Ang
aya podi is one such traditional preparation which can be made at home. Sowbaghy
a sunti and Dasamoola arishtam which can be bought in stores (about which I had
written earlier) are also excellent for new mothers. I have given the recipe we
use in our house.
Recipe for Angaya Podi
Coriander Seeds

half cup

Dried Neem Flowers

quarter cup

Sundakkai Vattal (dried Solanum torvum berries)

Manathakkali Vattal (dried Solanum nigrum berries)
Curry Leaves
Pepper

20 to 30 berries
quarter cup

half cup

3 teaspoons

Kanda Thippili (Piper chaba)

Red Chilly
Cumin Seeds

1
3 teaspoons

Omam (Ajwain) Seeds

Dried Ginger
Asafoetida

a small 1 inch stick

1 teaspoon

a small piece
a small piece

Salt (Rock salt or induppu)

1 to 2 teaspoons

All ingredients are dry fried in a wok or kadai and ground to a smooth powder in
a kitchen grinder. Once you have made the podi and tried it, you can adjust the
ingredients to suit your taste.

Angaya podi has been used in many Tamil households for years. This podi is a fel
icitous combination of spices and herbs. Coriander is an anti-oxidant, has chole
sterol reducing properties, is an anti-bacterial and a diuretic. Dried Neem flow
ers helps improve eyesight and helps in the treatment of digestive disorders esp
ecially those relating to the liver. It is traditionally used for expelling inte
stinal worms. Sundakkai and manathakkali vattal when fried and eaten help in red
ucing gas. Sundakkai is said to have anti-bacterial and anti-microbial propertie
s. Manathakkali is a rich source of Vitamin B and the leaves are often cooked an
d eaten to treat mouth ulcers. It is excellent for maintaining the health of the
liver. I make my own Sundakkai vattal by getting the green Sundakkai, cutting i
t half open and soaking it in salted buttermilk and drying it in the sun. It is,
however, readily available in most stores. Curry leaves and coriander contain l
arge amounts of fibre. Curry leaves are rich in iron, is anti-diabetic and also
an anti-oxidant. It prevents premature greying of hair. Recent studies even indi
cate that it contains anti-cancer compounds. Try not to use the store-bought cur
ry leaves since commercially grown curry leaves are usually drenched in pesticid
es. Get some organic curry leaves from a home-grown plant. Cumin again is useful
in treating flatulence and is a good digestive aid. Cumin is also a lactagogue
and increases lactation. It also reduces nausea during pregnancy. Dried ginger a
nd asafoetida are very good digestives and useful in treating vata conditions. A
ngaya Podi is one Podi that should be made in households where there are new mot
hers.