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