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.
Preparation: 10 minutes (excludes cooling time)
Yields: ½ cup
- 2 teaspoon Chana Dal
- 2 teaspoon Urad Dal
- 3 teaspoon Coriander Seeds
- 1″ Cinnamon
- 2 Cloves
- 2 Cardamoms
- 2 teaspoon crumbled Biryani Flower or Pathar Phool (rathi puvvu in telugu) as Harini calls it.
- 4 – 5 Dried Red Chillies (I used 5)
- 2 tablespoon or 6 teaspoon Dried Coconut broken in to small pieces
- 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 desiccated 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.