Vangibath powder with detail description
Ingredients:
1.Urad dal/Minapappu- 1 cup
2.Channa Dal / shaniga pappu- 1 & 1/2 cup
3.Coriander Seeds / Dhaniyalu - 3 tblspn
4.Cumin Seeds /Jelakara- 1 tbsp
5.Sesame Seeds / nuvvulu- 1/3 cup
6.Coconut/ kobbari - 1/2 cup
7.Cinnamon/ dalchina chakka-4 sticks
8.Cardamom/elachi- 5 nos
9.Cloves/lavangalu- 7 nos
10.Mace/Javitri- 2 nos small
11.Star anise- 1 no
12.Bay leaf-- 3 nos
13.Stone flower- 2 nos
14.Cooked rice: 2 cups
15.Capsicum- 1 no small
16.Brinjal- 4 nos
17.Curryleaves
18.Tamarind pulp- 1 tbsp
19.Mustard seeds- 1 tsp
20.Cumin seeds- 1 tsp
21.Urad dal- 1 tsp
22.Cashesws/ kaju- 2 tbsp
23.Asfoteda ( hing) - 1 tsp
24.Salt- as required
Instructions:
Vangibath Powder:
1.Heat the pan on low to medium flame and add chanadal keep stirring up to 5minutes next add uraddal in to the pan and fry until they turn red color( as shown in the video) kept a side
2.Next add coriander and cumin seeds and fry for few minutes also add sesame seeds fry for 2 mints. Tranfer to another bowl and let it cool
3.Add cinnamon, cloves, mace, star anise, biryani leaf, stone flower, cardamom just warm fry them and keep them aside.
4.Lastly,add red chillies(both the varieties) and fry them and keep them aside.
5.Allow it cool completely and grind all the roasted ingredients with salt, turmeric,hing to a coarse powder.
Vanginath powder can be stored in a air-tight container for about 2-3 months.
Note: we use dry coconut in the vangibath,it would not stay for long.Hence I suggest you to refrigerate in an air tight container.
Preparing Vangibath:
1. Cook the rice and fluff the rice with oil and allow it to cool.
2. Next, take a pan add oil, mustard and cumin seeds, turmeric, hing,curry leaves, capsicum, brinjal pieces and saute for a min and toss well with the oil and salt mix well cover and cook ( as shown in the video) till the brinjal is cooked.
3.Open the lid and add tamarind pulp,sprinkle water add grated coconut and vangi bath powder mix well. Cook this for couple of min.
4.Add cooked masla in the cooked rice.
5.Heat a pan add oil, uraddal, cashewnuts, dried redchillies, hing and curry leaves add this tadka to the rice.
6.Mix well all the masala mixture to the rice. ( as shown in the video)
Vangi bath is ready to serve you can enjoy directly or serve with raita.
Preparation time: 10mnts
Cook time: 15mnts
Total time :25mnts
Cuisine :Indian
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