|1/4 cup Urad dal/ Black gram dal|
|1/4 cup Chana Dal / Bengal gram dal|
|2 tbsp Daniya / Coriander seeds|
|8 Red chill|
|6 Lavang /Clove|
|2" piece Pattai / Cinnamon|
|1 Yellakai / Cardamom|
|2 tbsp Dry coconut|
|2 tsp Oil|
|20 Curry leaves|
Vangibath powder is a spice powder. This spice powder has its roots in Kannada cuisine. Vangi translates to brinjal and bath translates to rice. When we make the brinjal rice, we use this powder. However, the use of this powder does not stop with brinjal rice. We use it to spice up dry curries and Palya’s. When making capsicum rice, we can use this powder to make it flavourful. This spice powder from Karnataka uses many flavourful ingredients.
The ingredients that are used to prepare the vangibath powder are many. we use legumes like black gram dal and Bengal gram dal. Then this spice powder is flavoured by cardamom, clove and cinnamon. Red chillies add to the spice of this powder. To add the extra taste and flavour, we use curry leaves, coriander seeds and dry coconut. All these ingredients are fried in little oil and then ground into a fine powder. This flavourful powder can be made into a good quantity and then refrigerated. This spice powder from Karnataka stays good for over 6 months in the refrigerator.
Vangibath is prepared using this vangibath powder. Next, this spice powder from Karnataka can be used while making capsicum rice. This capsicum rice is a very flavorful and a bowl of delicious one-pot rice. Apart from using as a flavouring agent for mixed rice varieties, this powder is also used in making dry curries and palyas to spice it up. Again I would recommend making capsicum playa with this spice powder. It is a very delicious palya and pairs very well with both rice and roti or phulka.
The other spice powders which come in handy while preparing rice varieties are:
Grind it into a fine powder. Store it in an airtight container in the refrigerator and this can be used for 6 months.
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