Wednesday, October 1, 2014


#VangiBath : This is a famous mixed rice widely prepared in Karnataka, India. This rice is prepared with #brinjal and special dhal mix. I have prepared this rice a very very long time back following a recipe published in a Tamil magazine.
But this time I made vangi bath in my own method. Let me present the method here.

Vangi Bath

Ingredients :
1/2 CupRaw Rice
3 or 4Brinjal
3 or 4Onion. thinly slice
1/4 CupSpring Onion [Optional]
1/4 CupCoconut scrapping
3 or 4 TspGingelly Oil
3 or 4 TspAraithuvitta kuzhambu powder
1/4 TspTurmeric Powder
To Temper
2 or 3Red chilly, break into pieces
1 TspMustard seeds
1 TspUrad dhal
2 TspGingelly oil

Ingredients for vangi bath

Method :
Cook rice following the method given at How to cook rice for mixed rice.
Cool down under fan after adding oil.

cooked rice

Now keep a kadai on a stove with oil over a medium flame.
Crackle mustard seeds and then add red chilly pieces and urad dhal.
Add curry leaves and tuemeric powder when dhal turns golden color.
After a few seconds add sliced onions and spring onion.
Saute until the onion gives out a nice smell.

saute onion after tempering

Then cut brinjals into 1 inch long and 1 cm thick pieces and add into the kadai.
Add salt and saute for few seconds.

Brinjal added after onion is sauteed well

Close with a lid to cook brinjal soft.

cook brinjal soft

When the brinjals are done add coconut and Araithuvitta kuzhambu powder.

Saute until the powder loses its raw smell and coconut aroma emanates from the kadai.

Add salt for rice to be added to this brinjal mixture in the kadai.

Now add cooled rice and mix well using a long ladle.
Adjust salt and Araithuvitta kuzhambu powder according to your taste.
Mix well using a ladle without mashing the rice.

Vangi Bath

Check salt and powder.
Turn off the stove and transfer into a serving bowl.

Vangi Bath

Relish with any curry of your choice and thayir pachadi [ curd salad ].

vangi bath served with bitter gourd curry and curd salad

It can be packed for afternoon lunch in a tiffin box after cooling it down to room temperature.

You might also like to try
Thaengai Murungaikeerai sadham [ Coconut Rice with Drumstick leaf ] Thayir Sadham [ Curd rice ] Karuveppilai Sadham [ Curry Leaf rice ]