I always stock up home made masalas and powders like Sambar Powder, Rasam Powder, Vangibath Powder and few podi varieties for rice.Its a breeze to prepare a south Indian meal if we have these kind of powders and masalas handy.
Vangibath is a famous Karnataka rice dish which is prepared with brinjals.The addition of vangibath masala powder makes the rice extra delicious and also gets an unique flavor when combined with brinjals.This vangibath masala powder is quite versatile and you can even use it prepare various bhath varieties and to spice up various south Indian stir fries and curries,see notes for more details.
Check out few recipes in my blog which are prepared using Vangibath powder.
- Vangibath | Brinjal Rice - Karnataka style
Vangibath Powder | Vangi Bhath Masala Recipe:
Shelf life: 1-2 months
Prep time:20 mins | Total time:20 mins + cooling time
Cuisine:South Indian | Catgeory:Spices|Masalas - Basic Cooking
1/2 cup Chana dal
1/2 cup Urad dal
1 big lemon sized Tamarind
1 heaped cup grated Dry Coconut
12-15 Byadige Red chillies(gives nice red color)
12-15 Guntur Red Chillies
1/4 cup Coriander seeds
2" Cinnamon,2 pieces
7-8 Marathi Moggu
3-4 Star Anise
2 tsp Oil
- Heat oil in a kadai and fry chana dal and urad dal until they turn red in color.Remove them and keep aside.
- Add red chillies(both the varieties) and fry them and keep them aside.
- Add cloves, marathi moggu , cinnamon, star anise and fry them and keep them aside.
- Just warm the coriander seeds and grated dry coconut for few minutes in the same pan.
- Grind all the roasted ingredients with salt and tamarind to a coarse powder.
- This can be stored in a air-tight container for about 2-3 months.I generally keep it in fridge and take out enough quantity when required.
Use it in the recipe as required.
- As we use dry coconut in the recipe,it would not stay for long.Hence I suggest you to refrigerate some portion and just keep the required portion in an air tight container outside.
- You can even avoid tamarind in the recipe and instead add lemon juice while making Vangibath.
- Vangibath powder is quite versatile and it can be used to spice up various south indian stir fries and curries like brinjal, tindora and ladies finger curries.Stir fry brinjals/tindora and sprinkle this spice powder at the end and add extra salt required.
- You can even use for vegetable curries like french beans, broad beans, cluster beans, yard long beans , carrots, beetroot, cabbage and cauliflower.