Angaya Podi By Prabhakar Subramanian


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Angaya Podi

This is a traditional rice-mix used in tamilnadu to be eaten with hot steamed rice and mixed with a dash of ghee for enhancing the taste.
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4 - 5

Cooking Time

20 Mins

Meal Type


Rate This Recipe10


  • Dried Neem Flowers - 100 gms
  • Sun dried Sundakkai (Turkey Berry / Katai in Hind- 50 gms
  • Sun dried Manathakkali (Mako- 50 gms
  • Black Pepper - 50gms
  • Cummin Seeds - 50 gms
  • Urad Dal - 50 Gms
  • Coriander Seed - 50 gms
  • Salt - as required


  1. 1

    Roast all the above ingredients in a tawa individually (without oitill they turn golden brown in color or till the ‘rawness’ is removed.
  2. 2

    Grind all the above ingredients in a mixie and add salt.
  3. 3

    Serve with hot steamed rice and mix with a dollop of ghee and fried or roasted pappad for a wholesome meal.
  4. 4

    This powder increases immunity and helps reduce nausea, pittha and kapha and keeps the body’s pH in perfect balance. Increases efficiency of digestive system.

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