Vidhu's kitchen: Angaya Podi /அங்காயப்பொடி

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Angaya Podi /அங்காயப்பொடி


Coriander seeds   :1/2 cup
Toor dal               : 2 tbsps
Manathakali vathal  : 2 tbsps
Sundaikai vathal      : 2 tbsps
Dry ginger              : 1 tbsp
Pepper                      : 3 tbsps
Ajwain seeds            : 1 tbsp
Cumin seeds             : 3 tbsps
Dried Curry leaves   : 1/2 cup 
Kandathippili (Long pepper)  : 1 tbsp 
Red chilly                 : 1


Dry roast each ingredient separately.
Mix them and grind coarsely.
Add salt and asafoetida and mix well.
Let it cool and store in an air tight container.
Serve with hot rice and gingelly oil or ghee.

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