Vangibath Powder (Type 2)

Though commonly called by the name of Vangibath powder (Vangi = Brinjal), this utterly aromatic spice powder is the basic ingredient used in making Rice Varieties with many mixed vegetables. Like many other spice powders, this too can be prepared in advance and stored in an tight container…comes in handy when required!

Dish type: Spice Powder

Time required: 15 min approx.

Yield: 300 gms approx.

Ingredients

Channa dal                  100 gms

Urad dal                      100 gms

Clove                           4 nos.

Coriander seeds          1 tbspn

Red chillies                 20 nos. approx.  (Byadagi variety)

Red chillies                 20 nos. approx.  (Guntur variety)

Cinnamon                   1” long stick

Dry coconut                1/3^rd of a whole coconut (grate them)          

Directions

Dry fry each of the ingredients separately in a thick iron  kadai on low flame till they change colour.  Ensure they are not over roasted since they should not turn black in colour.  

Transfer each of them to a plate after dry frying. Allow them to cool well.

Grind them to a slightly coarse powder. For better shelf life store it in a completely dry air tight container.

Tete a Tete

Red chillies alone can be fried using just a drop of oil.

Dry fried dry grated coconut if not used while making spice powder can also be ground with just the required quantity of spice powder used while preparing the dish.

1 fistful of red chillies = approx. 20 nos. = approx. 50 gms

Recipe contributed by Mrs. Anjana Krishnamurthy