- For masala Dry roast all the ingredients one by one till it's release the aroma and change it's colour. Cool at room temperature, then grind it.
- For rice Heat the oil in pan add all the ingredients one by one. Properly cook the onion and brinjal add salt and turmeric powder.
- After that add remaining seasoning to it and above masala too. (Add 2-3 tsp as per ur taste, as masala is little bit spicy).
- Garnish:- Fresh coriander and serve with curd.
Rice recipe from South Indian Cuisine.
Vangibath Masala
By MF MADHAVIS FOOD
Feb, 18th
562
Servings
2 persons
Cook Time
25 minutes
Ingredients
27
- 29
Ingredients
- For Masala: Cinnamon stick 1
- Cloves 1 tsp
- Green cardamom 5
- Mace 1/2
- Poppy seeds 2 tsp
- Coriander seeds 1/4 cup
- Urad dal 1/4 cup
- Chana dal 1/4 cup
- Cumin seeds 1 tbsp
- Fenugreek seeds 1 tsp
- Desiccated coconut 1/2 cup
- Spicy dry red chilli 10
- Kashmiri red chilli 10
- For rice: oil 2 tbsp
- Mustard seeds 1 tsp
- Cumin seeds 1 tsp
- Chana dal 1 tsp
- Urad dal 1 tsp
- Peanuts 2 tbsp
- Curry leaves 10
- Dry Red chili 1
- Onion slice 1-1/2
- Brinjal dice 1-1/2
- Turmeric powder 1/4 tsp
- Salt to taste
- Cooked rice 3 cups
- Jaggery 2 tsp
- Tamarind pulp 1/2 cup
- Fresh coriander 2 tbsp
Instructions
Notes/Tips
Fresh coconut can be used
