Vangibath Powder is a special spice powder that is prepared and added while making vangibath, a Karnataka special rice dish made with brinjals.
The addition of spices likes clove, cinnamon etc to the existing dhals gives this powder a strong flavor, which when mixed with rice, gives the dish all together a unique taste.
If you follow the same measurement as below for this vangibath powder preparation, it comes to 2 to 3 times use. This powder can also be prepared in bulk quantity by increasing the measurements proportionately and refrigerated for longer use. Whenever needed, take the refrigerated powder and transfer the required quantity into another bowl and immediately seal it and put it back in the fridge. This retains the aroma and freshness of the powder and also guarantees longer shelf life.
Here it goes, the Vangibath powder recipe.
Ingredients:
1. Coriander seeds - 4 tbsp
2. Channa Dhal - 3 tbsp
3. Urud dhal - 1 1/2 tbsp
4. Coconut - 1/2 cup
5. Red chillies - 25
6. Fenugreek seeds - 1 tsp
7. Cumin seeds - 1 tsp
8. Cinnamon stick - 3, cloves - 3, cardamom - 2, star anise - 1
9. Hing (powder) - 1 tsp
Method:
1. Dry roast together - channa dhal & urud dhal till light brown & remove.
2. Dry roast together - coriander seeds + cinnamon stick + cloves + star anise + fenugreek seeds + cumin seeds till aromatic and turns light brown & remove.
3. Dry fry coconut till light brown and aromatic (& devoid of any moisture) & remove.
4. In little oil, fry the red chillies untiil they turn light brown.
5. Mix the contents from 1 to 4 in a plate or vessel and then add hing. In the heat, the hing gets cooked.
6. Cool and powder and refrigerate.
The addition of spices likes clove, cinnamon etc to the existing dhals gives this powder a strong flavor, which when mixed with rice, gives the dish all together a unique taste.
If you follow the same measurement as below for this vangibath powder preparation, it comes to 2 to 3 times use. This powder can also be prepared in bulk quantity by increasing the measurements proportionately and refrigerated for longer use. Whenever needed, take the refrigerated powder and transfer the required quantity into another bowl and immediately seal it and put it back in the fridge. This retains the aroma and freshness of the powder and also guarantees longer shelf life.
Here it goes, the Vangibath powder recipe.
Ingredients:
1. Coriander seeds - 4 tbsp
2. Channa Dhal - 3 tbsp
3. Urud dhal - 1 1/2 tbsp
4. Coconut - 1/2 cup
5. Red chillies - 25
6. Fenugreek seeds - 1 tsp
7. Cumin seeds - 1 tsp
8. Cinnamon stick - 3, cloves - 3, cardamom - 2, star anise - 1
9. Hing (powder) - 1 tsp
Method:
1. Dry roast together - channa dhal & urud dhal till light brown & remove.
2. Dry roast together - coriander seeds + cinnamon stick + cloves + star anise + fenugreek seeds + cumin seeds till aromatic and turns light brown & remove.
3. Dry fry coconut till light brown and aromatic (& devoid of any moisture) & remove.
4. In little oil, fry the red chillies untiil they turn light brown.
5. Mix the contents from 1 to 4 in a plate or vessel and then add hing. In the heat, the hing gets cooked.
6. Cool and powder and refrigerate.
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