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.

You might also like to try

Coconut Drumstick leaf rice

Karuveppilai Rice

Kuthiraivaali Coriander Rice

Varagarisi Puliyodharai

Curd Rice [ Thayir Sadham ]

For other Rice Preparations

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Lunch Index

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Vangi-Bath

#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.

Ingredients :
1/2 Cup	Raw Rice
3 or 4	Brinjal
3 or 4	Onion. thinly slice
1/4 Cup	Spring Onion [Optional]
1/4 Cup	Coconut scrapping
3 or 4 Tsp	Gingelly Oil
3 or 4 Tsp	Araithuvitta kuzhambu powder
1/4 Tsp	Turmeric Powder
To Temper
2 or 3	Red chilly, break into pieces
1 Tsp	Mustard seeds
1 Tsp	Urad dal
2 Tsp	Gingelly oil

Method :

Cook rice following the method given at How to cook rice for mixed rice.

Cool down under fan after adding oil.

Now keep a kadai on a stove with oil over medium flame.

Crackle mustard seeds and then add red chilly pieces and urad dal.

Add curry leaves and turmeric powder when dal turns golden color.
After a few seconds add sliced onions and spring onion.
Saute until the onion gives out a nice smell.

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

Close with a lid to cook brinjal soft.

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

Saute until the powder loses its raw smell and the aroma of coconut 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.

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

Relish with any curry of your choice and thayir pachadi [ 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

Coconut Drumstick leaf rice

Karuveppilai Rice

Kuthiraivaali Coriander Rice

Varagarisi Puliyodharai

Curd Rice [ Thayir Sadham ]

For other Rice Preparations

Rice Preparations

Ideas for dishes related to Lunch

Lunch Index

Variety of Dishes

Recipe Index