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Ingredients

Adjust Servings:
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

The flavourful spice powder from Karnataka to make delicious vangibath and flavour palya's like capsicum palya and dondakkai palya

Cuisine:
  • 10 mins
  • Serves 20
  • Easy

Ingredients

Directions

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Vangibath powder

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.

Vangibath Powder

What are the ingredients used to prepare vangibath powder:

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.

How can we use this spice powder:

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.

What are the other spice powder which can be used to prepare mixed rice varieties

The other spice powders which come in handy while preparing rice varieties are:

  1. Murungai keerai podi
  2. Kothumalli podi
  3. Kariveppalai podi
  4. Pudina Podi
  5. Udupi saarina pudi
  6. Gothsu Podi
  7. Paavakai Podi

Steps

1
Done

Keep all the ingredients ready to be roasted.

2
Done

Dry roast the dry coconut till good flavour emanates. Keep it aside

3
Done

Now add the oil and roast the red chillies, cinnamon, cloves, cardamom and curry leaves in these till the red chillies start to change colours. Take this out and keep it with the roasted dry coconut.

4
Done

In the same pan add the deals and the coriander seeds and roast it till the dal starts to brown. Switch off the flame. Transfer this to the same plate as the dry coconut and chilly. Let it cool completely

5
Done

Grind it into a fine powder. Store it in an airtight container in the refrigerator and this can be used for 6 months.

Vangibath powder

Vangibath Powder

Veena
The flavourful spice powder from Karnataka to make vangibath and flavour palya's.
0 from 0 votes
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Spice powder
Cuisine Indian
Servings 20 people
Calories 27 kcal

Equipment

  • Stove top for roasting
  • Mixer for grinding

Ingredients
  

  • 1/4 Cup Urad dal / Black gram dal
  • 1/4 Cup Chana dal / Bengal gram dal
  • 2 Tbsp Daniya/ Coriander seeds
  • 8 Red chillies
  • 6 Lavang/ Clove
  • 2" cinnamon/ Pattai
  • 1 Cardamom
  • 2 Tbsp Dry coconut
  • 2 tsp Oil
  • 20 Curry Leaves

Instructions
 

  • Keep all the ingredients ready to be roasted.
  • Dry roast the dry coconut till good flavour emanates. Keep it aside
  • Now add the oil and roast the red chillies, cinnamon, cloves, cardamom and curry leaves in these till the red chillies start to change colours. Take this out and keep it with the roasted dry coconut.
  • In the same pan add the deals and the coriander seeds and roast it till the dal starts to brown. Switch off the flame. Transfer this to the same plate as the dry coconut and chilly. Let it cool completely
  • Grind it into a fine powder. Store it in an airtight container in the refrigerator and this can be used for 6 months.

Nutrition

Calories: 27kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 55mgFiber: 2gSugar: 1gVitamin A: 41IUVitamin C: 20mgCalcium: 14mgIron: 1mg
Keyword vangibath, spice powder, flavouring powder from karnataka
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5 Comments Hide Comments

If you are talking about the ready-made powder, you will be able to get in the grocery shop or super market.However, you can easily prepare this at home as mentioned in the recipe

Add Your Comment

Veena

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5 Comments Hide Comments

If you are talking about the ready-made powder, you will be able to get in the grocery shop or super market.However, you can easily prepare this at home as mentioned in the recipe

Add Your Comment

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