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
½ tablespoon urad dal
1 tablespoon coriander seeds
Red chilli
3 cloves
1-inch cinnamon
½ teaspoon pepper
⅛ teaspoon fenugreek powder
½ teaspoon cumin seeds
2 tablespoon coconut
Asafoetida
To temper
1+½ tablespoon peanut oil
½ teaspoon mustard seeds
1 tablespoon urad dal
2 red chilli
1 tablespoon Chana dal
Curry leaves
¼ cup roasted peanuts
Brinjal rice
4 brinjal
Pinch of turmeric powder
1 teaspoon salt, heaped
Pinch of jaggery
Tamarind
3 cups cooked rice
½ 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
Ingredients
To roast
- 1 tablespoon Chana dal
- ½ tablespoon urad dal
- 1 tablespoon coriander seeds
- Red chilli
- 3 cloves
- 1- inch cinnamon
- ½ teaspoon pepper
- ⅛ teaspoon fenugreek powder
- ½ teaspoon cumin seeds
- 2 tablespoon coconut
- Asafoetida
To temper
- 1 +½ tablespoon peanut oil
- ½ teaspoon mustard seeds
- 1 tablespoon urad dal
- 2 red chilli
- 1 tablespoon Chana dal
- Curry leaves
- ¼ cup roasted peanuts
Brinjal rice
- 4 brinjal
- Pinch of turmeric powder
- 1 teaspoon salt heaped
- Pinch of jaggery
- Tamarind
- 3 cups cooked rice
- ½ tablespoon ghee
Instructions
- 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
Video
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