Vangi bhaat powder recipe with video and easy step by step pictures for your easy understanding and learning.

How to make Vangi Bhaat Powder

This vangi bhaat powder is a special powder, which is prepared especially for the karnataka special vangi bhaat recipe. This makes the vangi bhaat more flavorful.

Here the powder is made with karnataka Style. There is also a different version of this powder which is in Maharastrian style. That we will see in coming post.

This powder not only used for the brinjal rice. It can also be used for capsicum rice or ivy gourd rice. It makes the dish more tastier and flavorful.

I have many basic powder recipes like below

• Idli podi
• Andhra paruppu podi
• rasam powder
• Sambar podi
• Curry leaves powder

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen and for recipes in Tamil – Just Samayal.

Recipe for Vangi Bhaat Powder

Print

Vangi Bhaat Powder | Vaangi Bath powder

Vangi Bhaat Powder is a flavorful spice powder which makes the famous karnataka special vaangi bhaat recipe more flavorful. This powder can also be used for recipes like capsicum rice, kovakkkai sadham etc.

Course powder

Cuisine Indian

Keyword vangi bath powder, vangi Bhaat powder

Cook Time 15 minutes minutes

Cooling time 20 minutes minutes

Total Time 15 minutes minutes

Servings 2

Calories 200kcal

Author Akila

Ingredients

• Oil – 1/2 tsp
• Urud dal – 2 tsp
• Channa dal – 3 tsp
• coriander seeds – 3 tsp
• guntur chilli – 4
• kashmiri chilli – 4
• fenugreek seeds – 2 to 3 pinch optional
• cumin seeds – 2 to 3 pinch optional
• pepper – 2 pinch optional *
• curry leaves – 1 spring optional *
• dry coconut/dessicated coconut – 3 tsp
• spices to add
• cardamom – 1
• mace – 1
• cloves – 3
• cinnamon sticks – 3

Instructions

• Check the below step by step instructions 

Video

Notes

Check the below notes 

Ingredients

• Oil – 1/2 tsp
• Urud dal – 2 tsp
• Channa dal – 3 tsp
• coriander seeds – 3 tsp
• guntur chilli – 4
• kashmiri chilli – 4
• fenugreek seeds – 2 to 3 pinch (optional)
• cumin seeds – 2 to 3 pinch (optional)
• pepper – 2 pinch (optional) *
• curry leaves – 1 spring (optional) *
• dry coconut/dessicated coconut – 3 tsp

spices to add

• cardamom – 1
• mace – 1
• cloves – 3
• cinnamon sticks – 3

*I have not added here

Method to make karnataka Style Vangi Bhaat powder

In a pan, add oil and when the oil is hot, add the urud dal, channa dal and fry fo 2 min.

Also add the cardamom, mace, cloves, cinnamon sticks

To this also include the coriander seeds and fry for few min.

Now add the kashmiri chilli and guntur chilli. Kashmiri chilli is added for the colour and guntur chilli is added for the spiciness.

Include just 2 to 3 pinch of the cumin and fenugreeks seeds. This step is purely optional, but the methi and the cumin gives a nice aromo to the vangi bhaat masala powder.

Add the dried coconut flakes now and fry them again. If you do not have the dried coconut, add the grated coconut and fry them nicely before adding to the masala. You can also add the dessicated coconut.

Fry all the spices unitl the chilli is crispy and the dal turns light brown colour.

Switch off the stove and allow to cool down completely.

Now transfer to the food processor or mixer grinder.

grind the ingredients to a fine powder.

You can store this powder for about 3 to 4 weeks. This powder can also be used for capsicum rice as well as kovakkai rice. But it is mainly used for the karnataka famous vangi bath recipe.

Flavorful vangi bhaat powder is ready.

Notes

• Fenugrrek seeds and cumin are added to enhance the flavor, but it is not mandatory and not included in the original recipe.
• If you cannot find the dry coconut, you can use the dessicated coconut. If you dont have dessicated coconut too, then first fry the fresh grated coconut and then add again to the other ingredients.

The post Vangi Bhaat Powder | Vaangi Bath powder appeared first on Learning-to-cook.

Today I show you how to make the andhra paruppu podi | Kandi Podi recipe with easy step by step instructions. This andhra paruppu podi | Kandi podi recipe is one of my favorite podi which I’m longing to prepare for more than a year. But somehow I keep postponing it. Recently I came across a YouTube video where they make this podi and I wanted to try it out.

This Andhra paruppu podi | Kandi Podi recipe is a signature dish of Andhra Pradesh and if you go there you can find this podi in almost all the hotels and they give it along with ghee. You just need to add this podi and the ghee to your rice, mix and eat it. it just tastes heavenly. I love this podi very much and whenever we go to Tirupati Balaji Temple i used to get this Andhra paruppu podi from the hotels.

If you like you can check other podi or the basic powders like

• Sambhar powder
• Kariveppillai podi ( Curry leaves powder )
• Paruppu podi
• Rasam powder
• Idli Milagai Podi (Gun powder)
• Kesar badam mix powder

Video recipe of Andhra paruppu podi | Kandi Podi recipe

Printable recipe of Andhra Paruppu podi | Kandi Podi recipe

Print

Andhra paruppu podi | Kandi Podi recipe

This Andhra paruppu podi | Kandi Podi recipe is a signature dish of Andhra Pradesh and if you go there you can find this podi in almost all the hotels and they give it along with ghee. You just need to add this podi and the ghee to your rice, mix and eat it. it just tastes heavenly.

Course Main Course

Cuisine South Indian

Keyword andhra paruppu podi

Cook Time 50 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Akila

Instructions

• In a heavy-bottomed vessel add one cup of toodle and start frying it in low Flame for about 10 to 12 minutes or until it becomes light brown in color.
• When's the color of the Toor dal changes and the dried red chilies and again Fry for another 8 to 10 minutes.
• Now add the peppercorns and cumin and again start frying it.
• And the curry leaves and again try it.
• Fry them nicely for about 10 to 15 minutes. Now add the roasted gram ( adding roasted gram is optional but here to give a flavor and nice taste I have fried the roasted gram also ).
• After about 10 minutes of frying all the ingredients in low flame check whether you can crush the red chillies easily and also check whether the toor dal is crispy enough. If you can able to crash the red chillies easily then it means the ingredients got fried in a correct way and you can remove it from the Vessel and cool them down.
• In the same vessel add one teaspoon of ghee or oil and add the garlic cloves and start frying it.
• The garlic cloves must turn into brown color and they should be crispy also. Here no need to remove the garlic skin because it contains antioxidants and is good for health. You can fry this for around 8 to 10 minutes.
• Now add the asafoetida And again try for another two minutes approximately.
• No transfer all the fried ingredients into the Mixie or any other food processor and grind to a fine powder. while transferring to the food processor or mixer grinder you can add the garlic cloves first and the other ingredients on top of it. this is done so that the garlic skin is correctly grinded.
• 11. Now add the salt as per your taste.
• Grind to a fine powder.
• 13. Spicy and tasty and Andhra paruppu podi | Kandi podi is ready to be served. Add it on the rice with a teaspoon of ghee and enjoy.

Notes

1. No need to remove the skin of the garlic cloves as the skin has good antioxidant property and is good for human health.
2. Here again I have used small variety of garlic which gives a nice taste and flavor to this podi. If you can't able to find the small variety of Garlic, you can use the normal one also.
3. If You feel, the red chillies are more you can readily reduce the amount of red chillies as well as the peppercorns.

Step by step instructions of Andhra Paruppu Podi | Kandi Podi recipe

Ingredients

• Bengal gram / Toor dal – 1 Cup
• roasted gram – 1 cup
• red chillies – 12 to 15 ( + or – )
• peppercorns – 1 teaspoon
• Cumin – 1 teaspoon
• Curry leaves – little ( optional )
• Asafoetida – 1/4 tsp ( or little )
• Salt – as per taste

Method for preparing the Andhra paruppu Podi | Kandi Podi recipe

1. In a heavy-bottomed vessel add one cup of toodle and start frying it in low Flame for about 10 to 12 minutes or until it becomes light brown in color.

2. When’s the color of the Toor dal changes and the dried red chilies and again Fry for another 8 to 10 minutes.

3. Now add the peppercorns and cumin and again start frying it.

4. And the curry leaves and again try it.

5. Fry them nicely for about 10 to 15 minutes. Now add the roasted gram ( adding roasted gram is optional but here to give a flavor and nice taste I have fried the roasted gram also ).

6. After about 10 minutes of frying all the ingredients in low flame check whether you can crush the red chillies easily and also check whether the toor dal is crispy enough. If you can able to crash the red chillies easily then it means the ingredients got fried in a correct way and you can remove it from the Vessel and cool them down.

7. In the same vessel add one teaspoon of ghee or oil and add the garlic cloves and start frying it.

8. The garlic cloves must turn into brown color and they should be crispy also. Here no need to remove the garlic skin because it contains antioxidants and is good for health. You can fry this for around 8 to 10 minutes.

9. Now add the asafoetida And again try for another two minutes approximately.

10. No transfer all the fried ingredients into the Mixie or any other food processor and grind to a fine powder. while transferring to the food processor or mixer grinder you can add the garlic cloves first and the other ingredients on top of it. this is done so that the garlic skin is correctly grinded.

11. Now add the salt as per your taste.

12. Grind to a fine powder.

13. Spicy and tasty and Andhra paruppu podi | Kandi podi is ready to be served. Add it on the rice with a teaspoon of ghee and enjoy.

Notes

1. No need to remove the skin of the garlic cloves as the skin has good antioxidant property and is good for human health.

2. Here again I have used small variety of garlic which gives a nice taste and flavor to this podi. If you can’t able to find the small variety of Garlic, you can use the normal one also.

3. If You feel, the red chillies are more you can readily reduce the amount of red chillies as well as the peppercorns.

The post Andhra paruppu podi | Kandi Podi Recipe appeared first on Learning-to-cook.

I normally do not use Sambar powder for my sambar or curries. My mom just uses the chilli powder and coriander powder and I am used to it. Even I have posted the mangai murungai kathiri sambar which is prepared with out sambar powder. But my in laws use the sambar powder in curries,  sambar, etc. So I am used up with both the food. This I learnt from my MIL and she gave the recipe which could be kept for about 2 weeks to 3 weeks based on your frequency of use.  Since we prepare this sambar powder in a little quantity, no need to worry about formation of bugs or wastage.

Home made Sambar Powder

Preparation time: 15 min | Process Time: 02 min 
Total Time: 17 min | Used for: 2 weeks

Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients

1. Red chillies – 18

2. Toor dhal / துவரம் பருப்பு  – 3 tbsp

3. Bengal gram / கடலை பருப்பு / channa dhal – 2 tbsp

4. Black gram / உளுத்தம் பருப்பு / urid dhal  – 1.5 tbsp

5. Fenugreek seeds – 1 tsp

6. Cumin seeds – 2 tsp

7. Coriander seeds – 4 tbsp

8. Pepper – 1 tsp

9. Turmeric powder – 1/2 tsp

10. Asafoetida – 1/4 tsp

( 1 tbsp = 3 tsp )

Method

1. Dry fry the Bengal gram, black gram, toor dhal, fenugreek, coriander together. 

2. When they are slightly brown, add the chillies, cumin and pepper. Fry until you get the chilli smell or till you get more brown colour as shown below.

3. Let it cool down and grind in mixer adding the turmeric powder, Asafoetida and grind to a fine powder.

4. Store it in air tight container.

The post Sambar Powder | Home made Sambar Powder | how to make Sambar Powder at home | South Indian Sambar Powder | Sambar Podi for Sambar appeared first on Learning-to-cook.

Ingredients

• Karuveppilai/Curry Leaves – 2 cups
• Pepper – 1 tsp
• Jeera – 1 tsp
• Thuvar paruppu/Toor dhal – 2 tsp
• Ulutham paruppu/Urud dhal – 2 tsp
• Kadalai paruppu/Bengal Gram dhal – 2tsp
• Dry Red chillies – 3 
• Garlic – 2 (cloves)
• Salt – as per taste
• Asafoetida – 2 pinches

Method

• Dry fry all the ingredients separately.
• Take care that you do not burn the curry leaves.
• In a mixer jar, grind them all together to make a fine powder.
• Store it in an air tight container to retain its freshness.
• Have it with white rice and ghee and you can never say no to that taste.

This goes to my event: Dish Name Starts with K

The post Karuveppilai Podi (Curry Leaves Powder) appeared first on Learning-to-cook.

Ingredients

• Urud dhall – 1 cup
• Red Chillies – 3
• Asafoetida – 2 pinch
• Pepper – 1 tsp
• Salt – as per taste

Method

• Dry fry the Urud dhall, Red Chillies, Pepper separately in medium flame.
• Transfer to mixer grinder/food processor adding salt and asafoetida.
• Grind till they become nice powder.
• Store in a air tight container for future use.
• Can be mixed with rice and ghee and it tastes heavenly.

The post Paruppu Podi (Lentil Powder) appeared first on Learning-to-cook.

Ingredients

• Bread Slices – 4

Method

• Preheat the oven to 150 degree celcius.
• Place the bread slices and toast it for 2 to 3 min or until they become dark brown in color.
• Do not over fry it.
• Now make into small slices and grind in the mixer to a coarse powder.
• Store it in a air tight container for future use.

The post Home made – Breadcrumbs | How to make home made breadcrumbs appeared first on Learning-to-cook.

Ingredients

• Red Chillies – 5
• Pepper corns – 3 tsp
• Cumin seeds – 2 tsp
• Urud dhall – 2 tsp
• Coriander seeds – 1 tsp
• Fenugreek seeds – 1 tsp
• Turmeric powder – 1 tsp

Method

• Dry roast all the ingredients except turmeric powder in a kadai.
• Grind the ingredients with turmeric powder in the mixie to a fine powder.
• Store it in a air tight container.

The post Rasam Powder (Rasam Podi) appeared first on Learning-to-cook.

Ingredients

• Red Chillies – 10
• Black gram – 1 cup
• Bengal gram – 3/4 cup
• Curry leaves – 1 cup
• Salt – as per taste ( i used 1 tsp)
• Asafoetida – 1 tsp

Method

• Dry roast red chillies, black gram, bengal gram, curry leaves separately.
• Grind the roasted ingredients, salt and asafoetida in the mixier to a coarse powder.
• Store the powder in a air tight container.

Note : You can add the sesame seeds (ellu) also in the above ingredients, but the idli powder should be consumed faster. If want to keep for months together, oil odour comes from the idli podi. so i avoided sesame seeds.

The post Idli milagai podi (Idli Podi) appeared first on Learning-to-cook.