Vangibath Masala Powder
Vangibath masala powder is a spice mix used in making Vangibath, a traditional South Indian dish also known as Brinjal Rice. A South Indian special spice mix made with an array of aromatic spices.
Servings: 1 Jar
Calories: 634kcal
Ingredients
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
Instructions
- 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.
Notes
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.
Nutrition
Calories: 634kcal | Carbohydrates: 102g | Protein: 26g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Sodium: 63mg | Potassium: 1463mg | Fiber: 58g | Sugar: 7g | Vitamin A: 3442IU | Vitamin C: 337mg | Calcium: 1047mg | Iron: 20mg
