I always stock up homemade masalas and powders like rasam podi, vangibath powder and few podi varieties for rice. It’s really a breeze to prepare a South Indian meal if we have these kinda powders and masalas handy.
Vangibath is a famous Karnataka rice dish which is prepared with brinjals. The addition of vangibath powder makes the rice extra delicious and also gets an unique flavour when combined with brinjals.
This powder is quite versatile and you can use it to prepare various bath varieties and to spice up various South Indian stir fries and curries, see notes for more details.
Category : Spice powder
CuisinePeri : Karnataka
Author : Jyo
- 1/2 cup chana dal
- 1/2 cup urad dal
- 1/2 cup grated dry coconut
- 15 byadige red chillies
- 15 guntur red chillies
- 1/4 cup coriander seeds
- 2 cinnamon pieces of 2″
- 8 cloves
- 3 star anise
- 7 marati moggu
- 2 tbsp oil
1. Heat oil in a kadai, add chana dal and urad dal, fry until they turn slightly brown and aromatic. Then transfer to a plate and keep aside.
2. Add both the red chilli varieties, fry them and transfer to the dal mixture plate.
3. Now fry cloves, marati moggu, star anise, cinnamon till aromatic, remove and transfer to the plate.
4. Just warm the coriander seeds and dry coconut for a few minutes in the same pan and transfer to the above plate.
5. Let all the roasted ingredients cool completely and grind with salt to a fine or coarse powder.
6. This can be stored in an air tight container for about 3 months. I usually keep it in fridge and take out enough quantity whenever required.
Other homemade powders on the blog…
As we used dry coconut in the recipe, it would not stay for long. Hence I suggest you to refrigerate some portion and just keep the required portion in an air tight container outside.
Vangibath powder is quite versatile and it can be used to spice up various stir fries and curries like brinjal, tindora, okra etc.
The colour depends on the red chillies used.
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