Vangibath Powder

During the 7 day marathon, Harini’s theme was rice varieties and she used vangibath powder in 2 or 3 rice varieties that she prepared. Couple of other bloggers also used it in their rice dish. I was surprised to see the versatility of the powder. Vangibath is a rice preparation made with brinjals or eggplant and vangibath powder is the spice mix used in the preparation. Ever since the marathon, I wanted to try this powder. Couple of days ago, I made the powder from Harini’s blog and used it to flavor not so yummy brown rice. I was amazed how the unpalatable brown rice became so palatable. Today I will share the recipe for the powder I made from Tamalapaku and the recipe for the brown rice very soon.

Before I get to the recipe, want to let you all know that I have created a new page listing the on going food events in the blogoshpere.  I used to list them in the side bar for my convenience.  I don’t want too many widgets on the sidebar so create a page instead, to list all the events.  I will update the page whenever I come across new events and if anyone of you want me to list your on going events on the page, leave a comment and I will include your event.

Vangibath Powder

Source: Tamalapaku
Preparation: 10 minutes (excludes cooling time)
Yields: 1/2 cup

Ingredients:

  • 2 tsp Chana Dal
  • 2 tsp Urad Dal
  • 3 tsp Coriander Seeds
  • 1″ Cinnamon
  • 2 Cloves
  • 2 Cardamoms
  • 2 tsp crumbled Biryani Flower or Pathar Phool (rathi puvvu in telugu) as Harini calls it.
  • 4 – 5 Dried Red Chillies (I used 5)
  • 2 tbsp or 6 tsp Dried Coconut broken in to small pieces

Preparation:

  • The recipe calls for dry roasting all the ingredients separately but the lazy me, dry roasted everything together, except the urad dal and coconut. I started off roasting them separately. First I roasted urad dal and then got lazy and roasted everything together.  The coconut was done separately because I wanted to use dessicated powder and was afraid it might be over roasted if I did it with the rest of the ingredients. In the last minute I decided otherwise. I cut the coconut in to small pieces and roasted it separately.
  • Cool the ingredients. Grind to powder and store in an air tight container.

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