Vangibath powder is a popular Southindian spice powder found commonly in most of the household. Some prefer buying from stores and few other stick to age old routine of preparing the masalas at home. Preparing masala has an advantage we can alter the spices according to taste and make more or less spicier. As a child I grew up seeing my mom preparing all the masalas authentically at home and stock up for few months. This way it would be easier for her to follow the routine of packing lunchbox. This Vangibath powder is not limited to prepare only vangibath. This easy to make spice blend comes handy in preparing various masala-baths, stir-fry and some curries too. Compared to storebought powders this homemade masala is aromatic and flavourful. This recipe has been practiced for years in our household and I have been following the same for years. Hence decided to share it in my blog as well. While preparing this recipe please do keep in mind that the ingredients are measured properly. You can alter the measure of chilies according to your taste.
Ingredients
- Channa dal: 1 cup
- Urad dal : 1 cup
- Coriander seeds: 2 cups
- Byadgi Chilli :250gm
- Guntur Chilli : 10-15 no.
- Cloves : 15-20no.
- Buds : 4 no. [Marathi moggu]
- Drycopra : 1/2 cup grated
- Jakaayi/jaiphal:1/4pc
- Cinnamon sticks : 8no.
- Oil : 1 tbsp
Instructions
-
Heat a thick bottomed kadai, add 1tsp oil.
- Add 15-20 cinnamon sticks and saute for a minute.
- Add 4 no. buds, 15 no. cloves, and 1/4 pc nutmeg and saute for a couple of minutes.
- Add 2 cups of coriander seeds, saute for 5 minutes till aromatic. Transfer it to a plate.
- To the same kadai, add 1 cup channa dal saute for 5 -10 minutes till goldenbrown . Transfer it to a plate.
- Add 1 cup urad dal saute for 5 minutes till golden brown. Transfer it to a plate.
- Add 1/2 cup grated dry copra saute for a couple of minutes. Transfer it to a seperate plate.
- To the same kadai add few drops of oil, to this add 10-15 no. guntur chilly and 250 gms byadgi chilly. Saute till crisp.
- Grind all the ingredients together to a fine powder. Store in dry airtight jar. Use when needed.
Note: Always store the powder in a dry airtight jar to increase shell life without loosing its flavour and aroma. While preparing the powder make sure ingredients are roasted on medium flame. This powder can used in making different types of sambhar with little variations etc..
