VANGIBATH POWDER|VANGIBATH PUDI RECIPE

vangibath powder or vangibath pudi
Vangibath powder

VANGIBATH POWDER VANGIBATH PUDI RECIPE– Vangibath powder or vangibath pudi recipe is a dry  south indian masala powder especially in Karnataka used to spice up Vangibath Rice or Brinjal rice. Vangibath powder or vangibath pudi has powdered shallow fried dals with red chillies and dry copra that is aromatic and also handy while preparing Vangibath rice or south indian vegetables. Vangibath powder can also be used while making dry vegetable sides with brinjal, beans, potato, cabbage etc. The masala powder spices the vegetables and the outcome is delicious. Try making Vangibath Rice  (recipe follows) for lunch or when guests come.

VANGIBATH POWDER|VANGIBATH PUDI RECIPE

PREP TIME:10 MIN; COOKING TIME:30 MIN; SERVINGS: MULTIPLE TIMES

INGREDIENTS:

  • 1 Cup Bengal gram dal
  • 3/4 Cup Urad dal
  • 1 Cup Byadagi chillies( 15-20 byadagi)
  • 1/2 Cup Coriander seeds
  • 4-5 pieces Cinnamon stick or Chakke
  • 1 Tsp. turmeric powder
  • 1 Tsp. Marathi moggu or capers or shalmali
  • 2-3 cloves or lavanga
  • 2 Cups grated copra (dry coconut)
  • 25 gms. Oil

METHOD:

  1. Take a thick bottomed pan, keep it on a stove on low heat.
  2. Fry the dry, grated coconut till red and keep aside.
  3. Add oil to the pan and start frying the above ingredients one by one.
  4. First add Coriander seeds and fry it for a minute on medium heat.
  5. Next add the byadagi chillies and fry for two minutes. Transfer these two to a big bowl.
  6. In the same pan add the bengal gram and urad dals. Fry them till they are golden brown and transfer it to the bowl.
  7. Next add Marati moggu, cinnamon sticks and lavang and fry till the aroma comes out.
  8. After the above mixture cools down, make a powder of it in a dry grinder by adding turmeric and dried coconut.
  9. Mix it well and store it in an air tight container.

NOTE: This powder can be stored and used multiple times for making Vangibath rice or when preparing south Indian vegetable sides with brinjal, cabbage, chow chow, beans, potato etc.

 

 

 

bisibelebath powder

BISIBELEBATH POWDER

BISIBELEBATH POWDER

Hi! I’m posting the Bisibelebath powder recipe today. There are numerous ways one prepares Bisibelebath powder. Bisibelebath powder is required to make Bisibelebath or Bisibele Hulianna or Bisibele rice bath, a Karnataka specialty. Bisibelebath powder can be made in a large quantity and stored in a dry container in the refrigirator. Bisibelebath powder will come in handy when you have guests coming as its a Karnataka speciality and a wholesome food. I am going to post how to make Bisibelebath next so it is easy for you to make it.

bisibelebath powder
BISIBELEBATH POWDER

BISIBELEBATH POWDER|HOW TO MAKE BIBIBELEBATH POWDER RECIPE

PREPERATION TIME: 15 MINUTES; COOKING: 15 MINUTES; TOTAL: 30 MINUTES

AUTHOR: LAKSHMI BANGALORE

RECIPE TYPE: ACCOMPANIMENT/MASALA

INGREDIENTS

THIS POWDER IS SUFFICIENT FOR ½ K.G RICE, IN ORDER TO PREPARE BISIBELEBATH

  • 200 GMS DRY COCONUT/COPRA
  • 5 GMS TURMERIC POWDER
  • 30 GMS CINNAMON/DALCHINI
  • 10 GMS CLOVE
  • 25 GMS BENGAL GRAM DAL
  • 25 GMS CORIANDER SEEDS
  • 5 GMS MUSTARD SEEDS
  • 15 GMS CUMIN SEEDS
  • 10 GMS BLACK PEPPER
  • 15 GMS POPPY SEEDS
  • 10 GMS FENUGREEK OR METHI
  • 10 GMS RED CHILIES
  • 5 GMS HING OR ASAFOETIDA
  • 10 GMS TAMARIND

METHOD

  1. Heat half teaspoon of oil in a thick bottomed utensil.
  2. Dry roast red chilies, coriander, cinnamon, cumin, pepper, poppy, hing, fenugreek seeds on low fire till they are red or brown.
  3. Dry roast the dry coconut powder separately.
  4. Grind the dry ingredients without the coconut first till fine and then add the dry coconut and tamarind to the mixture and grind it till they mix well. Bisibelebath powder is ready now.
  5. Use the Bisibelebath powder to make Bisibelebath or Bisibele hulianna.

NOTE: Check out my Bisibelebath and tomato-onion raita recipe.

chutney powder, chutney podi

CHUTNEY POWDER | CHUTNEY PUDI

vangibath powder or vangibath pudi

VANGIBATH POWDER|VANGIBATH PUDI RECIPE

CHUTNEY POWDER | CHUTNEY PUDI

chutney powder, chutney podi
Chutney Powder

Hi! I am posting Chutney Powder or Chutney Pudi recipe this week. Chutney Powder is a common masala powder or a dry chutney which could be used with idli,dosa,akki rotti or curd rice as an accompaniment or just eaten with plain, hot  rice and ghee. If you do not have time to make chutney in the morning chutney powders come in handy. They are tasty, healthy and could be stored in a jar for some time. You can make them in small batches and store them. It’s commonly found in a South Indians’ house. Using fresh ingredients helps you to make healthy and tasty chutney powder.

CHUTNEY POWDER | HOW TO MAKE CHUTNEY PUDI| KARNATAKA STYLE CHUTNEY POWDER

 

RECIPE FOR CHUTNEY POWDER OR CHUTNEY PUDI

PREPARATION TIME: 15 MINUTES; COOKING: 15 MINUTES; TOTAL: 30 MINUTES

AUTHOR: LAKSHMI BANGALORE

RECIPE TYPE: ACCOMPANIMENT/MASALA

INGREDIENTS:

  • 1 Cup Chana Dal
  • ½ Cup Urad Dal
  • 6 Red chilies/Byadagi red chilies
  • 2 sprigs of Curry leaves
  • 1 Cup dry coconut powder
  • 1 small lemon size Tamarind/Imli
  • 2 Tsp. Jaggery
  • 1 Tsp. Mustard seeds
  • Asafoetida a pinch
  • Salt
  • 2 tsp. oil

METHOD:

dry roast the ingredients- dals
Dry Roast the Dals, curry leaves and red chilies

Roast coconut and tamarind

Dry Roast the Coconut and Tamarind lightly

season mustard and hing
Season with Mustard and Asafoetida

INSTRUCTIONS:

  1. Heat a pan on medium flame and add Chana dal to it. Dry roast it till golden brown. Transfer it to a bowl.
  2. Next add Urad dal and dry roast it till its golden brown. Transfer it to the above bowl.
  3. Dry roast red chilies and curry leaves till they are dry and crunchy. Add them to the above bowl.
  4. Dry roast the dry coconut and tamarind and let them all cool down.
  5. In a grinder powder the dals and red chilies, curry leaves. Add the dry coconut and tamarind, jaggery, salt and grind them to an almost fine powder.
  6. In a pan take 2 teaspoons of oil. After it heats put the mustard seeds. After it splutters, add asafoetida or hing. Turn off heat.
  7. Transfer the ground dry mixture to the mustard seasoning and mix well.
  8. Store it in a dry container.
  9. Enjoy it with Idli, Dosa, Akki Rotti or Curd rice as an accompaniment.

 

 

 

 

bisibelebath powder

BISIBELEBATH POWDER

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