Vangi Bath Powder | Brinjal Rice

Vangi Bath Powder | Brinjal Rice recipe | Karnataka special vangi bath | indian style brinjal rice | brinjal podi sadam | sadham | variety rice | kids lunchbox recipe | kathirikai sadam | kathirika sadam with step by step pictures and video recipe. Check out the Brinjal rice video, and if you like the video, pls SUBSCRIBE to my channel

Brinjal sadam is a flavorful, healthy, and tasty 10-minute instant South Indian variety rice.  perfect for a school lunch box.

LUNCH BOX RECIPE - brinjal rice

With cooked rice, flavorful kathirikai sadam can be prepared within 10 minutes—healthy rice with  Authentic Karnataka flavors.

Can I use onion and garlic?

Traditionally, onion and garlic are not used, but you can add them according to your taste

CAN I USE LEFTOVER RICE FOR the Vangi bath recipe?

Yes, it is a perfect way to finish leftover rice/ cold rice. If you are using leftover rice, make sure you keep the rice at room temperature for some time. Warm the rice, spread the rice on a plate, and then use it.

WHAT KIND OF RICE SHOULD I USE?

I generally use Sona masoori rice. You can also use basmati rice/ raw rice / brown rice/hand hand-pounded rice/millet. Cook the rice well but not mushy. Avoid al dente cooking for better digestion.

Can I store Vangi bath podi

If you are planning to store dry-roasted coconut for additional time. It will stay good for both but roast coconut well

Ingredients

To roast

1 tablespoon Chana dal

1/2 tablespoon urad dal

1 tablespoon coriander seeds

Red chilli

3 cloves

1-inch cinnamon

1/2 teaspoon pepper

1/8 teaspoon fenugreek powder

1/2 teaspoon cumin seeds

2 tablespoon coconut

Asafoetida

To temper

1+1/2 tablespoon peanut oil

1/2 teaspoon mustard seeds

1 tablespoon urad dal

2 red chilli

1 tablespoon Chana dal

Curry leaves

1/4 cup roasted peanuts

Brinjal rice

4 brinjal

Pinch of turmeric powder

1 teaspoon salt, heaped

Pinch of jaggery

Tamarind

3 cups cooked rice

1/2 tablespoon ghee

How to make Vangi bath powder with step-by-step pictures

• First roast urad dal, Chana dal, and coriander seeds; saute for 1 minute

 

• Add cinnamon, clove, pepper, red chilli, cumin seeds, and fenugreek seeds; roast well

• Furthermore, add coconut; saute till they turn dry

• Cool and grind into powder

• Heat peanut oil

• Add mustard seeds, urad dal, Chana dal, and red chilli; splutter

• Furthermore, add curry leaves and roasted peanuts; roast well

• Sauté brinjal and turmeric powder for 2 minutes

• Add salt, jaggery, and tamarind; saute brinjal well

• Furthermore, add ground powder; saute in the lowest flame for 30 seconds

• Add cooked rice; saute for 2 minutes

• Finally, add ghee; mix well