Health Benefits of Angaya Podi Coriander is an anti-oxidant, has cholesterol reducing properties, and is an anti-bacterial and a diuretic. Dried Neem flowers helps improve eyesight and helps in the treatment of digestive disorders especially those relating to the liver. It is traditionally used for expelling intestinal worms. Sundaikkai and Manathakkali Vattal when fried and eaten help in reducing gas. Sundaikkai is said to have anti-bacterial and anti-microbial properties. Manathakkali is a rich source of Vitamin B and the leaves are often cooked and eaten to treat mouth ulcers. It is excellent for maintaining the health of the liver. Curry leaves and coriander contain large amounts of fibre. Curry leaves are rich in iron, is anti-diabetic and also an anti-oxidant. It prevents premature greying of hair. Cumin again is useful in treating flatulence and is a good digestive aid. Cumin is also lactagogue and increases lactation. It also reduces nausea during pregnancy. Dried ginger and asafoetida are very good digestives and useful in treating vata conditions. Angaya Podi is one Podi that should be made in households where there are new mothers. Ingredients for Angaya Podi: Method: 1. Heat the fry pan and dry fry toor dal, bengal gram dal and urad dal one by one, separately till they becomes light brown in colour and keep it aside. 2. In a frying pan, add all the ingredients except salt and dry on low flame for 2 minutes. 3. Remove from the flame and let it cool down completely. 4. Add all the ingredients with salt in a blender and grind it until it becomes a smooth powder. 5. Spread the powder on a newspaper and let it cool down completely before storing in an airtight container. Related Articles Indian Food History of Indian Food Food in Ancient India Food in Vedic Period Cuisines of Tamil Nadu |