Monday, December 03, 2012

Vangi Bhaat(Mysore Style)

The Iyengar's special spicy rice preparations Puliyogare and Vangi Bhaat are world famous. Southern states of Tamilnadu, Andhra and Karnataka have their own style of making Vangi Bhaat. Our friend Nirmala Urs makes fantastic Vaangi Bhaat. She normally gets home made good Vangi Bhaat masala powder from reliable seller but when we go out of stock, we have to rely on recipe books for preparing this powder.
Here is a slightly unconventional method of making Vaangi Bhaat. Meena also makes this with Capsicum when the long brinjal is not available. I hope the readers will like this.

Green or Purple Mysore Brinjal(Or Capsicum) : 1 cupful thin 1 inch long strips
Onion - 1 sliced thin
Cooked Rice - 3 cups
Vangi Bhaat Powder - 2 tbsp(Or more according to taste)
Curds - 2 tbsp
Lemon - 1/2
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Turmeric Powder - 1/2 tsp
Salt - to taste

Heat oil in a pan.
Add mustard seeds and allow them to splutter.
Add sliced onions and fry till transparent.
Add turmeric powder, curds, salt and brinjal.
Cover and cook till brinjal pieces are just right.
Add Vangi Bhaat powder  and keep aside.
Add rice and lemonjuice and mix well.
Check for salt.
Serve with paapad and curds.

Vangi Bhaat Powder:
Red Long Chillies - 25 gm
Red Short Chillies - 40 gm
Coriander Seeds - 50 gm
Clove 5-6 
Cinnamon - 10 gms
Marata Moggu - 4-6
Star Anise - 2
Urad Daal  - 200 gm
Channa Daal - 200 gm
Dessicated Coconut/Grated Copra - 250 gm

Dry roast all the ingrediants separately and grind them to a coarse powder with Coconut.
Store in a airtight container in a cool and dry place.

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