10 October, 2015
Palyada pudi| Homemade vangibath powder
Recipe includes for making both small and large quantity
This is a particular type of Spice powder/masala powder which is used to prepare aromatic vegetables rice. Basically this is called as vangi bath powder, which is particularly used to make Vangi bath, which translates to Brinjal rice.
But now a days this same masala powder is used to prepare rice bath using any type of vegetable or combinations of vegetables. We (people of south India) make this spice powder in large quantity and store it up to few months say for 3 to 6 months, so that we can use it instantly any time any day.
A small quantity (say about 1/2 tbsp for 1 cup (200 ml) of semolina) of this same masala powder can be added to Upma as well to make masala upma, which is again turns very aromatic.
You may also like to check other home made masala powder recipes ⇒ Huli Pudi/Sambar Powder , Saaru/Rasam Powder , Palyada Pudi , Gojjina pudi/tangy curry masala powder , authentic chutney powder , fenugreek seeds/menthyada hittu/menthe hittu , Huruli chutney powder , curry leaves chutney powder , black sesame chutney powder , Kharabath powder , Bisibelebath powder , spice Powder for masale dosay , Tandoori masala Powder , quick/instant Powder matawadi Palya , rajma masala Powder, multipurpose lentil Powder , Dal makhani masala powder , Chole masala powder , Pav bhaji masala powder , Instant rasam Powder , Kadai paneer powder , bisibelebath powder like made in functions/marriages , Chitrannada pudi/tangy rice spice powder , Indian gooseberry chutney powder , raw turmeric/hasi arishinada beru , Yellupudi chitranna ,
However as we are talking about various types of spice powder/masala powders, you can also check this useful recipe of home made Badami milk powder
Ingredients : measuring cup used – 250 ml
- Coriander seeds – 1&1/2 cups
- Bengal gram – 1&1/4 cups
- Black gram lentil/Urad dal – 3/4 cup
- Grated dry coconut – 1 cup
- Red chilli – Byadigi – 150 gms, Guntur – 50 gms
- Curry leaves – 1&1/2 fist full
- Cinnamon – 3 inches stick
- Cloves – 6 – 8 no.,
- Green Cardamom – 2 nos.,
- Asafoetida – 1/4 tsp
- Turmeric – 1 tbsp
PROCEDURE :
- Roast all the above ingredients one by one on a medium flame
- Use few drops of oil while roasting red chilies, cinnamon and cloves
- Let it cool for some time, then Powder it coarsely like fine sooji texture
- Store it in a air tight container.
Measurement in smaller quantity of ingredients :
For making Vangi bath Powder :
- Coriander seeds – 2 tbsp
- Bengal gram – 1&1/2 tbsp
- Black gram/urad dal – 1 tbsp
- Grated dry coconut – 2 tbsp
- Red chilli – 6 nos., for colour & 2 to 4 nos., for spiciness
- Curry leaves – few
- Cinnamon – 1/2 ” piece
- Cloves – 3 nos.,
- Green cardamom – 1 small
- Asafoetida – 2 to 3 pinches
- Turmeric Powder – 1/4 tsp
PROCEDURE :
Dry roast all the ingredients and grind into smooth powder, allow it cool completely and use as per need