Friday, June 28, 2013

Vangibath Powder Recipe | Vangi Bhath Masala Recipe

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vangibath masala powder
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.
vangibhath masala powder

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

Ingredients:
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
8-10 Cloves
7-8 Marathi Moggu
3-4 Star Anise
Salt
2 tsp Oil 

Method:
  • 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.

Notes:
  1. 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.
  2. You can even avoid tamarind in the recipe and instead add lemon juice while making Vangibath.
  3. You can use Vangibath powder for the preparation of rice varieties like Vangibath, Vegetable Bhath, Methi Peas Bath and also in Rava Vangibath.
  4. 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.
  5. You can even use for vegetable curries like french beans, broad beans, cluster beans, yard long beans , carrots, beetroot, cabbage and cauliflower.
vangibath powder


10 comments:

Veena Theagarajan said...

perfect spices blend..homemade is always best

Akila said...

can feel the flavor here... simple superb...

Srimathi Mani said...

I usually buy the powder at the store. Will try it out at home next time.

Janani said...

I love this powder goes well with curries too.

Chitz said...

A tasty & spicy powder..

Divya Shivaraman said...

Nothing can beat the freshness and taste that our homemade curry powders can give us

Priya Suresh said...

Nothing beat the aroma of freshly made spice powder, fantastic vangibath powder.

Priti S said...

flavorful ....love that color and the pics too

Subha said...

Great Post and beautiful pictures with clear steps to follow! The masala looks so flavorful.I used to usually buy from the stores,but home made is anyday the best!Tried Kai Ruchi online store's home made masalas recently,they were quite good and seemed best for people who do not have time to prepare masalas at home and were tastier than the ones available at the store.

Rhys Moonwillow said...

Hi.. Tried many different versions of vangi bath but this is the best.. thanks for sharing.. just prepared it..loved by the family..

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