Vangibath masala powder is a spice mix used to prepare Vangibath, a traditional South Indian dish, sometimes referred to as brinjal rice. A South Indian special spice mix made with an array of aromatic spices.
Not only does this Karnataka style spice mix come in handy to whip up vangibath quickly on busy weekdays, but it's also a practical option for serving unannounced guests.
By combining the homemade vangibath powder with tadka, peanuts, tamarind pulp and cooked rice, you can make the vangibath dish. Adjust the amount of powder based on your desired spiciness.
Why do we love vangi bath powder?
It can be stored for a long time.
Preparing a vangi bath is faster with this homemade powder.
Comes in handy on lazy or busy days
See the recipe card for quantities.
How to make vangibath powder?
On the stovetop, put a pan or kadai and heat it over medium-low heat.
Heat oil and roast chana dal and urad dal stirring regularly for 2-3 minutes or until they are aromatic.
Now add coriander seeds and roast over medium-low heat stirring regularly for 2 minutes.
Now add fenugreek seeds and roast them for a minute.
Now add both byadgi and spicy red chillies and mix well.
Add cumin seeds, white poppy seeds and roast for a couple of minutes or until they start releasing aroma. Keep stirring regularly.
Finally, add curry leaves and roast for a minute and switch the heat off.
Transfer the roast spices to a bowl or spread on a plate.
Allow the roast spices to cool completely.
Place the cooled spices into a mixer jar and grind it to a powder.
Transfer the vangibath masala powder into a bowl and grind the remaining spices in batches.
Allow the freshly ground vangi bath masala powder to cool completely and then transfer it to a clean and dry glass jar.
Substitutions and Variations
I had to use dried curry leaves that I had on hand. You could use fresh leaves instead, but make sure to fry a little longer to remove the moisture.
Store masala powder in an airtight container, away from heat and light, in a cool, dark pantry or kitchen cabinet to maintain its quality.
The spice blend loses flavour and aroma after three months.
To keep vangibath pudi fresh, store it in glass jars with tight-fitting lids or in ziplock bags. It will last longer if you store it in the fridge or freezer.
Before putting the container in the freezer, make sure the lid is securely closed or the ziplock bag is sealed.
Tips and Tricks
Cool Ground Masala: Spread the freshly ground masala powder on a dry plate or lined baking sheet and let it cool completely. This strategy speeds up the cooling process.
Red Chillies: Depending on the variety, red chilies can have different levels of heat. Adjust the spices and tamarind to suit your personal preference. To get a well balanced flavour, I combined mild byadigi chillies for colour and round spicy chillies for the intensity of heat in the spice blend.
Roasting Spices: Spices must be roasted over medium-low heat. The spices will burn if roasted over high heat.
Cool Roast Spices: Make sure the spices cool completely before grinding.
Cool Spice Powder: Before transferring the ground powder to a container, let it cool. The powder's shelf life will be reduced otherwise.
Grind Spices in Batches: Grind the roasted spices in batches, depending on the size of your blender or spice grinder.
How to cook vangibath with ready mix powder?
- Heat a little oil in a pan and fry peanuts. once they are well fried remove them and place them on a plate or bowl.
- In the same oil add mustard seeds. When they splutter, add urad dal, chana dal and fry until they turn golden colour.
- Now add red chillies, curry leaves and a pinch of asafoetida.
- Add diced brinjals and cook until they are soft.
- Add the vangi bath masala powder, turmeric powder, grated coconut, salt and mix well. Cook for a couple of minutes.
- Now add tamarind pulp and cook until the mixture thickens.
- Add the cooked rice and mix gently until the masala is evenly coated on the rice.
- Finally, add roasted peanuts, fresh coriander leaves and mix well.
Vangi Bath is a popular rice dish from Karnataka. It is well-known for having flavourful, fragrant flavours that are predominantly due to the use of a unique spice blend known as Vangi Bath Masala. Brinjals, or eggplants, is the primary ingredient and give the dish its distinct flavour.
If you want to keep homemade spice powder fresh and fragrant for an extended period, you have to store it in the freezer. Store the homemade masala in the freezer in an airtight container or ziplock bag that is clean and dry.
Rather than storing huge quantities of vangibath masala powder that would lose their freshness, consider storing a small tight jar in the pantry closet and replenishing it as needed.
Make sure the ziplock bag or container is securely sealed to avoid any moisture traps that might ultimately cause the spice blends to go bad.
KEEP IN TOUCH
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📖 Recipe Card
Vangibath Masala Powder
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 2 Teaspoons Oil
- 30 gms (or) 2 Tablespoons Urad Dal
- 20 gms (or) 2 Tablespoons Chana Dal
- 50 gms (or) ¾ Cup Coriander Seeds
- 8 gms Cassia/Dalchini
- 6 gms (or) 1 Tablespoon Cloves
- 1 Star Anise
- 1 Teaspoon Black Peppercorn
- 1 Blade Mace
- 1 gm Nutmeg
- 3 gms (or) 9 Green Cardamom
- small piece (or) 1 gm Asafoetida
- 50 gms (or) 1 Cup Byadigi Red Chillies
- 10 gms (or) ¼ Cup Spicy Red Chillies adjust to your spice levels
- 8 gms (or) ½ Cup Curry Leaves
- 5 gms Fenugreek Seeds
- 1 Teaspoon Cumin Seeds
- 15 gms (or) 1.5 Tablespoons White Poppyseeds
- Heat oil and roast chana dal and urad dal stirring regularly for 2-3 minutes or until they are aromatic.2 Teaspoons Oil, 30 gms (or) 2 Tablespoons Urad Dal, 20 gms (or) 2 Tablespoons Chana Dal
- Now add coriander seeds and roast over medium-low heat stirring regularly for 2 minutes.50 gms (or) ¾ Cup Coriander Seeds
- Now add fenugreek seeds and roast them for a minute.5 gms Fenugreek Seeds
- Add cassia followed by cloves, green cardamom, mace, star anise, nutmeg, asafoetida and black pepper.8 gms Cassia/Dalchini, 6 gms (or) 1 Tablespoon Cloves, 1 Star Anise, 1 Teaspoon Black Peppercorn, 1 Blade Mace, 1 gm Nutmeg, small piece (or) 1 gm Asafoetida
- Now add both byadgi and spicy red chillies and mix well.50 gms (or) 1 Cup Byadigi Red Chillies, 10 gms (or) ¼ Cup Spicy Red Chillies
- Add cumin seeds, white poppy seeds and roast for a couple of minutes or until they start releasing aroma. Keep stirring regularly.1 Teaspoon Cumin Seeds, 15 gms (or) 1.5 Tablespoons White Poppyseeds
- Finally, add curry leaves and roast for a minute and switch the heat off.8 gms (or) ½ Cup Curry Leaves
- Transfer the roast spices to a bowl or spread on a plate.
- Allow the roast spices to cool completely.
- Place the cooled spices into a mixer jar and grind it to a powder.
- Transfer the vangibath masala powder into a bowl and grind the remaining spices in batches.
Looking for other homemade spice blend recipes? Try these:
More Homemade Spice Blends
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