Vangi bhath powder is popular in south India, Vangi bhath is a super delicious rice dish, a flavorful spicy rice dish which is prepared for special occasion, festivals and also served as a breakfast dish. In south India it is a habit to stock up home made masala powders like sambar powder, (huli pudi in kannada) rasam powder,  Curry powder (palyada pudi), Its a breeze to prepare a south Indian meal if we have these kind of powders and masalas handy.The addition of vangibath masala powder makes the rice extra delicious and also gets an unique flavor when combined with brinjals. This vangibath masala powder is quite versatile and you can even use it to prepare various bhath varieties and to spice up various south Indian stir fries and curries.

Preparation time – 10 min

Cooking time – 15 min

Ingredients –

Chana dal – 1 cup

Urad dal – 1/2 cup

Coriander – 1/4 cup

Dry red chilies (Byadgi) – 15 no’s

(Guntur) – 5 no’s

Cinnamon – 4 small pieces

Clove – 5 to 6 no’s

Dry copra – 1/2 cup grated (optional)

Oil to fry

Method –

To make or to prepare vangi bath powder/ curry powder –

Add 1/2 tsp of oil in a shallow pan, when it is hot add chana dal into it and fry until it turns to golden brown in a medium flame, remove and set aside.

In the same pan add urad dal fry until it turns to light brown, remove and set aside.

Then add coriander and fry it to light brown remove from the flame and set aside.

In the same pan add clove and cinnamon, fry it until it becomes hot.

In the same pan add dry red chilies and fry it until, hot in a medium flame, take care not to over roast or burn any of the ingredients. Remove and set aside.

Allow all the ingredients to cool at room temperature, when it is cool transfer it to a mixer jar and make a semi fine powder. Once it is done you can mix grated dry copra into it, toss it well and allow the powdered powder to cool.

That’s it!!! aromatic, vangi bath powder/curry powder is ready to use.

Transfer it to a glass container/ an air tight container and preserve it for months. It can be used to prepare vangi bhat, various bhath varieties and veg stir fry curries.

Notes –

Take care while frying, do not over roast or burn any ingredients, always fry it in a medium low flame.

You can add dry copra or you can avoid, fresh grated coconut can be added while preparation of vangi bath or vegetable curries.

You can also try my chutney powder recipe to enjoy with idli, dosa or with any south Indian breakfast dishes.