Sunda Vathal Podi | Sundakkai Vathal Podi | Home Remedy for ULCERs

This is one powder which I learnt from my mom. When I was in hostel, she used to pack me some homemade powders and paste. Most of them will be in a way to treat or prevent ulcer. As outside food may cause gastric problems, she insisted on using some homemade items like this. Initially, I did not like this sunda vathal podi very much. After a few trials, I started having it once in a week. Similar to this we also have manathakkali vathal powder. It is also good to treat or prevent ulcers. The same powder, she gave me post pregnancy. You may have it with hot rice and ghee or hot rice and gingelly oil. It is no way going to be bitter. We are adding almost every single ingredient to make it tasty. So no worries, you can definitely have this tasty recipe in your post pregnancy diet. It is really a nice recipe in indian post pregnancy treatment.

Sunda Vathal Podi | Sundakkai Vathal Podi | Turkey Berry Powder

Prep Time : 05 mins	Cooking Time: 10 mins
Yield: 1 cup	Serving Size: 1 tablespoon	Calories per Serving: 20

Ingredients

To dry roast

• 2 Tblsp chana dhal or kadala paruppu
• 1 Tblsp urid dhal
• 1 Tblsp coriander seeds
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida
• handful of curry leaves

To fry in oil

• 1/2 tsp pepper
• 1/4 cup sundakkai vathal

Quick Procedure

• Heat a pan. Add chana dhal, urid dhal, coriander seeds, cumin and curry leaves. Roast in medium or low flame till it becomes golden brown. 
• Add asafoetida and transfer the things to a plate. Let everything get cooled down.
• Heat oil in a pan. Add pepper and sundakkai vathal.Fry it till it becomes crispy. Transfer it to a plate and cool it.
• Take the dry roasted ingredients in a blender and powder them finely. Add fried sundakka and pepper to them and grind once again.
• Cool the powder and transfer it to a bottle or ziplock cover. Tasty sundakka vathal podi will be ready in very few minutes.

Step-wise Pictures

Heat a pan. Add chana dhal, urid dhal, coriander seeds, cumin and curry leaves. Roast in medium or low flame till it becomes golden brown. Add asafoetida and transfer it to a plate. Let it cool down.

Take the dry roasted dhal ingredients in a blender and powder them finely.

Heat oil in a pan. Add pepper and sundakkai vathal. Fry it till it becomes crispy. Transfer it to a plate and cool it

Add fried sundakka and pepper to them and grind once again.

Cool the powder and transfer it to a bottle or ziplock cover.. Tasty sundakka vathal podi will be ready to serve with hot rice and ghee or nallennai