Vangi-Bath-with-Black-Pepper

#VangiBathwithBlackPepper #MilaguKatharikkaiRice : 
Generally I prepare #VangiBath [  #BrinjalRice ] from rice & #Brinjal [ #Katharikkai ] by adding onion, coconut scraping along with freshly made masala powder. This time I had to change the recipe completely as it had to be sent as packed food [ lunch box ] in the morning by 10.00 AM and would be consumed only after 8.00 PM. The rice had to withstand the day temperature, shouldn't get spoiled and also should be palatable. So I decided to avoid onion and coconut as both could not withstand hot day temperatures and would spoil the rice.
Now due to the Corona pandemic situation, Ayurveda and Siddha doctors are advising us to take lots of black pepper to increase our immunity level to fight against Covid - 19 virus. So I included black pepper instead of red chilly powder and used one or two red chilly as tempering only for its flavor.

In ancient times #BlackPepper was much-prized trade good, often referred to as 'black gold' and used as a form of commodity money. #BlackPepper gets its hot spicy taste from peperine, a substance present in its fruit covering and seed. Black pepper contains between 4.6% to 9.7% of piperine by mass. One Tablespoon of ground pepper [ approx. 6 gms ] contains moderate amount of Vitamin K [ 13 % of daily value(DV) ]. Iron [ 10 % of DV ], Manganese [ 18 % DV ] and other essential nutrients, protein and dietary fiber.
It is rich in antioxidant, anti inflammatory, improves brain function, lower cholesterol level and promote gut health.

Source and to know more on Black Pepper

But whatever these online articles may say, our moms used to give us  Milagu rasam [ Pepper rasam ] since childhood whenever we were afflicted with cold, cough or fever. Sometimes mom used to make hot and spicy Milagu kashayam [ Pepper decoction ] to ward off cold.

Considering all the nutritional value of pepper mentioned above, 'Vangi bath with black pepper' is a healthy immunity booster food.

Preparation Time                 : 20 - 25 mins
Making Time                       : 15 mins
Comfortably three persons can relish either for lunch or dinner.

Ingredients :
1 Cup	Raw Rice
4 - 5	Brinjal [ Katharikkai ]
5 - 6 Tsp	Gingelly Oil [ Sesame/Til Oil ]
1 Tsp	Salt
1 Tsp	Salt
Ingredients to grind :
1 1/2 Tsp	Black Pepper
1/2 Tsp	Coriander seed
1 Tsp	Cumin seed
1/2 Tsp	Bengal gram [ Chick pea ]
1/2 Tsp	Black gram [ Urad dal ]
1/2 Tsp	Khus khus [ poppy seed ]
1 Tsp	Flax seed [ optional ]
15 - 20	Curry leaf
Ingredients To Temper :
1/2 Tsp	Mustard seed
1 - 2 Tsp	Red chilly
1 Tsp	Black gram split
1 Tsp	Bengal gram
2 Tsp	Ground nut [ Peanut ]
1 Tsp	Gingelly Oil [ Sesame/Til Oil ]
10 - 12	Curry leaf

Method :
Wash Brinjal in running water Cut brinjal into equal sized big pieces and put in a vessel containing water. Keep aside.

Take rice in a pressure cooker.
Wash twice and add 2 cups of water.
Close it with its lid and put weight on. Pressure cook on HIGH flame for a whistle.
Then reduce the flame to SIM & cook for 5 minutes.
Turn off the stove and wait till it runs out of steam.
Then open the pressure cooker and topple it upside down over a basin or wide mouthed vessel to transfer cooked rice.
Add 3 Tsp of Gingelly oil and gently stir by a long spoon.
Keep under a fan to cool down and also to separate cooked grains.

To Prepare powder :
Meanwhile heat a kadai with 1/2 Tsp of oil on a stove over medium flame.
Add black pepper and fry till it starts spluttering.
Transfer into a bowl. In the same kadai add 1/2 Tsp oil & coriander seed and roast till it gives out nice flavor.
Then add cumin, bengal gram & black gram and roast till they turn golden color.
Now add khus khus and flax seed.
When flax seed starts crackling transfer everything into the same bowl.
Finally add curry leaves and saute till they become crisp.
Transfer into the same bowl.
Allow to cool down.
Then coarsely grind them in a mixie. Set aside.

Tempering :
In the same kadai add 1 Tsp of oil.
Crackle mustard seed, red chilly and then add black gram split.
Next add bengal gram and groundnut.
Roast till lentils turn golden color.
Finally add curry leaves and stir for half a minute.
Now transfer tempering over the rice.

To Saute Brinjal :
In the same kadai add 2 Tsp of oil. Add brinjal pieces, turmeric powder and 1/4 Tsp of salt.
Stir well and close the kadai with a lid.
Cook on slow flame till brinjal pieces become soft.
Turn off stove and transfer sauteed brinjal over the rice.

Now add 2 - 3 Tsp of prepared powder, 1 Tsp of salt and 2 Tsp oil  over the rice.
Stir gently and check for salt and spiciness.
If required add some more prepared powder and salt. Mix well.

Tasty peppery Vangi bath is ready to relish.

Enjoy with Potato phata phat curry

or any spicy curry of your choice.

To pack in the Lunch box :

Completely cool down to room temperature and then transfer into a container with lid.

Here I packed the rice in a plantain leaf to retain its freshness and also to avoid rice to become dry.
Cut required size of plantain leaf from the tip.
Turn on the stove and heat the leaf over the flame for few seconds to make it easy to fold.
Now place the prepared rice at the center and then fold tightly.
Tie with a thick thread or rubber band.
Then pack with a newspaper or place inside a tiffin box.

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Milagu Podi - Pepper Powder

#PepperPowder  is used in the preparation of omelette, dhal, pongal and in some currries. Pepper mixed with hot white rice with a spoon of ghee tastes very good.

Prepare pepper powder and store in a air tight container. But make in small quantities as it loses its aroma and hotness if stored for a longer time.

Ingredients :
pepper                            : 1/4 cup
cumin                             : 1/4 cup
curry leaf powder         : 1 tsp
salt                                 : 2 tsp ( adjust )

Method :
Dry roast pepper and cumin seeds till they give out aroma.
Cool down to room temperature.
Take roasted ingredients, salt and curry powder.

Grind into a nice powder.
Store in an air tight bottle/container.








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Milagu Kuzhambu - Black Pepper Kuzhambu

#MilaguKuzhambu : #Pepper, Milagu in Tamil, is one of our masala box ingredients which has been used widely in our traditional Indian medical system either as powder or decoction to cure common ailments such as cold, cough, sore throat, throat congestion, etc.,...
To know more visit http://en.wikipedia.org/wiki/Black_pepper

Milagu kuzhambu is done using a masala prepared by grinding coconut and roasted milagu ( pepper ).

I have shown two types of kuzhambu, one with tamarind and the other with kokam.

Ingredients :
Black Pepper (Milagu)                     : 1 tsp
Jeera                                                  : 3/4 tsp
Curry leaves                                      : 15 to 20 leaves
( if available take extra )
Coconut grated                                 : 2 tsp
Khuz khuz if available.

here 1/4 cup of curry leaves roasted in oil is also taken

Tamarind                            : a small marble size ball.
(For this kuzhambu take only half the ball size of tamarind what we usually take for regular sambar)
Small onion preferrable; if not take a big onion.
Onion small(sambar)          : 15 to 20
OR Onion big                    : 1 
Garlic pods                         : 15 to 20 ( if taken more also no problem )
Sambar powder                 : 2 tsp
Salt                                    : 1 tsp ( adjust to taste )
To Temper :
Mustard                             : 1 Tsp
Jeera                                  : 3/4 Tsp
Oil                                     : 4 tsp

Method :
Keep a kadai on a slow flame.

Add a tsp of oil & when its hot fry the pepper. When it start spluttering transfer into a mixie jar.
In the same oil fry the curry leaves also. [ Curry leaves can also be ground with fried pepper without frying in the oil. ]

Along with pepper, curry leaves add jeera ( no need to dry roast or fry in oil ) khuz khuz (optinal ) and grated coconut.
Grind the ingredients into nice smooth paste. Keep aside.

In the same kadai add 2 more tsp of oil.
First crackle mustard and jeera then add diced onions, curry leaves and garlic cloves.

Keep stirring then add turmeric powder and sambar powder.
Saute well. Add salt and the prepared paste.
Then strain tamarind water into it.

Let it boil for 10 minutes on slow flame.
Switch off and transfer into a serving bowl.

Milagu kuzhambu with kokam:
Instead of tamarind soak two kokam in hot water.

kokam

Add this kokam along with soaked water after adding prepared masala.
Adjust salt and allow it to boil for 7 to 10 more minutes.
Transfer into a serving bowl.

Taste great with Paruppu sadam & any podi rice.

 Take hot rice in a plate, add 1 or 2 tblsp of hot milagu kuzhambu with a spoon of gingelly ( till ), mix with hands and enjoy with a curry of your choice. Ha! wow!! what a taste!... surely you will ask for one more serving!!







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