Angara Podi | Vegan & Sattvic

This past weekend, my tummy had gone for a toss. The combination of gluttony and a sensitive stomach often leads to painful situations. 🙂 So Amma made South India’s famous natural antidote for any stomach ailments: Angara Podi.

Angara Podi is a masala powder, that is a ground mixture of roasted dry spices. It is traditionally eaten with piping hot rice. If you are not a vegan, you can also add some warm ghee (clarified butter) to the rice.

Many of the ingredients of Angara Podi are native to India, particularly the southern part of the subcontinent. You can find these ingredients in any local Indian grocery store or health shop. This “podi or “powder” is not found readymade in any store. It has to be prepared from scratch at home.

If you have a tummy as sensitive as mine, you will definitely need a stock of fresh Angara Podi in your kitchen!

Further Reading

What is a Sattvic Diet?

Serving Size

Since this is a ground spice powder, it can last for many days.

Ingredients

  • Vegetable Oil (or Ghee if not vegan)
  • 1/4 cup Dried/ Fresh Neem Flowers
  • 10 twigs of Curry Leaves (Kadi Patta)
  • 1 cup Cumin Seeds (Jeera)
  • 10-15 Whole Black Pepper seeds (Kali Mirch)
  • 1/4 cup Coriander seeds (Dhaniya)
  • 1/4 cup Dried Turkey Berry (Sundaikkai/Bhankatiya)
  • 1/4 cup Toor Dal
  • 4-5 small round Red Chillies
  • A pinch of Asafetida (Hing)
  • Salt

Note: The turkey berry and neem flowers are the key medicinal spices for the stomach. The other spices are for the purpose of taste.

Preparation

• Pluck the curry leaves and rinse them. Allow to air dry.

Cooking

• Dry roast the curry leaves in a flat pan. Set aside.

• Add 1 tsp of vegetable oil to the flat pan. Roast the cumin seeds, black pepper seeds, red chillies and asafetida together.

• Add salt to taste and set aside.

• Add 1 tsp of vegetable oil to the flat pan. Roast the coriander seeds and toor dal. Once the toor dal turns golden brown, set aside.

• Add 1 tsp of vegetable oil to the flat pan. Roast the turkey berry until it turns dark brown, otherwise it will taste bitter. Set aside.

• Dry roast the neem flowers until they turn dark brown. Neem can taste extremely bitter, so make sure the neem flowers are well roasted.

• Grind all the ingredients together till a fine powder is formed. The powder should be dark brown in color.

• Your Angara Podi is now ready to be served! Bon Appetit!