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

Vangibath Powder

A highly versatile spice powder that is so tasty, a key contributor to a variety of rice delicacies “Vangi Bath Powder” is used not only for preparing Vangi Bath or Eggplant Rice (popular in Karnataka, South India as Badanekayi Bath) but also for “Capsicum Rice” “Mixed Veg Rice” and when used in vegetable curries, We The Chefs, rechristen it as “Palyada Pudi”. ( Palya in kannada means curry and pudi means powder)

Dish type: Spice powder

Time required: 10 mts

Quantity: 100 gms

Ingredients

Bengal gram dhal             4 tsps

Urad dhal                        2 tsps (optional)

Methi seeds                     1 tsp

Cinnamon                        1” piece

Clove                              1 or 2 nos.

Red chillies                      50 gms

Dry coconut grated         100 gms

Asafoetida                      A pinch

Directions

Roast all the above ingredients (except dry grated coconut) separately. Transfer each of them to a plate. Let them cool thoroughly.

Powder them coarsely. While grinding, add dry grated coconut. Consume the powder while it is fresh.

Tete - a - Tete

While preparing any masala powder, It is always advisable to dry fry ingredients separately due to variance in size, thickness and texture of ingredients.

For this powder, since dry grated coconut is used raw, it is better to prepare only as much quantity as you require at a time. If storing the powder for future use, take out only the quantity of powder required at a time and grind it with proportionate quantity of dry grated coconut.

Recipe Contributor: Smt. Lalithamma Ramamurthy, a nonagenarian lady and an expert cook.

Other recipes contributed by Smt. Lalithamma include:
Menthyada Hittu (Fenugreek Powder)

Rasam Powder

Sambar Powder

Greens Chutney (Pulgura)

Citron Lime Sauce (Heralekayi Gojju)

Hasi Majjige Huli (Sambar variety using yogurt)

Also view in this blog:

Miligayi Powder (Spice Powder fpr Idli/Dosa)
Pepper Rasam Powder

Recipes viewed here are a part of  "Mangala's Potluck" section in this blog