Vangi Bath powder is a spice mix used in the preparation of a rice dish known as Vangi Bath.
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Vangi Bath Powder
Vangi Bath powder is a spice mix used in the preparation of a rice dish called Vangi Bath. This rice dish needs has a power packed flavour which this powder provides.
It is prepared using the usual suspect of spices – coriander seeds and red chillies, but the real flavour comes from the javithri, cardamon, cinnamon and cloves. The javithri/mace, cloves and cinnamon give the woody and floral flavours while cardamon provides a sweet and herbal note to the powder. The roasted dals provide thickness, and the 2 variations of red chillies provide the heat.
Ingredients for Vangi Bath Powder
The main spice ingredients are javithri, cinnamon, cloves and cardamom. These spices add a unique heat and sweetness to the Vangi bath.
You have to use two varieties of red chillies – Guntur chillies for the heat and Byadagi chillies for the bright red colour.
The next ingredients are split white urad dal and channa dal.
At last, we will use cobri or dried coconut to add the sweetness and nuttiness to the powder. If you do not have access to cobri, you can use desiccated coconut in its place.
How to make Vangi Bath powder at home
Measure out all the ingredients and keep it ready.
Place a wide pan on low to medium flame. Once the pan is sufficiently hot, add one tablespoon of gingelly oil.
Once the oil is warm, add the Javithri, cinnamon, cloves and cardamom. Toast the spices on a low flame for 20 seconds. Transfer to a plate.
Next, add the urad dal and channa dal and roast them until they are slightly golden. This should take 20-30 seconds. Transfer the dals on to the same plate.
Add in the coriander seeds and toast them until they are slightly brown. Since the pan is already warm, the seeds will get golden pretty fast. Transfer the toasted coriander seeds to the plate as well.
Finally, add all the red chillies – byadagi and the guntur variety together and roast them on a low flame for 20-30 seconds. Once the chillies are less shrivelled, remove from the pan and add them to the pan.
Turn off the flame, and add the cobri or desiccated coconut to the pan. Allow it to toast on the residual heat for 20-30 seconds. Make sure that the cobri does not get too brown. Transfer to the plate and let all the ingredients cool down.
Add the ingredients to a mixer and grind it to a fine powder. Add 1 tsp table salt and pulse the mixer once for the salt to mix with the rest of the powder.
The powder will be warn after the grinding process. So, it is best to first transfer the powder to a plate and let it come to room temperature before you store it in a clean glass jar.
Shelf Life and Storage
Vangi Bath powder is best stored in a glass jar for up to 2 months before it starts losing its freshness. It will still be ok to use but won’t have the same punch as a freshly ground powder.
If you want to store Vangi bath powder for a long time, transfer the powder to a zip lock pouch or a silicon pouch and store in the freezer for up to months. Take only as much as you require and put the rest back in the freezer.
Various uses of Vangi Bath Powder
Apart from using this powder for the main rice dish of Vangi bath, you can use this powder for spicing up your vegetable stir-fries of potatoes, yams, vendakka (okra), kathrikka (brinjal), carrots, beans, etc.
Although Vangi bath powder is used in the preparation of its namesake in the rice form, you can use this powder to spice up mix vegetable rice. I have also used this powder to spice up simple dal recipes to make it more flavourful.
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Recipe
Vangibath Spice Powder
Ingredients
- 1 tbsp Gingelly Oil any cooking oil will do
- 1 piece Javithri (mace)
- 10 pieces Cloves
- 4 pieces Cardamom
- 3 pieces Cinnamon 2 inch pieces
- 3 tbsp Chana Dal
- 2 tbsp Split Urad Dal white
- 4 tbsp Coriander Seeds
- 10 pieces Guntur Red Chillies reduce the number for a less spicy powder
- 20 pieces Byadagi Red Chillies
- 2 tbsp Copra (grated dried coconut)
Instructions
- Place a wide pan on medium heat. When you hover your hand over the pan, it should be warm, not hot. Once the pan is hot, add 1 tbsp gingelly oil and let it warm.
- Add Javithri, Cinnamon, Cloves and Cardamom to the warm oil. Stir with a clean, dry ladle for a minute.
- Next, add chana dal and urad dal to the pan. Roast it until the dals turn slightly brown.
- Add the coriander seeds and roast until slightly brown
- Next, you can add all the red chillies together. Roast until the red chillies turn crisp. This should take less than 2 minutes.
- You can now switch off the flame, add the dry coconut and roast it in the residual heat.
- Transfer all the ingredients on to a plate and allow it to cool down to room temperature. Once cool, grind them together to a blender until you get a smooth powder.
- Store it in an airtight container for up to a two months outside or in the fridge for up to 6 months.
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