Vangibath Pudi ವಾಂಗೀಬಾತ್ ಪುಡಿ is the key ingredient for making super delicious Vangi Bath, an ultimate Karnataka special rice and eggplant dish. It can also be used as a Palyada pudi or Sabji masala and takes vegetable stir fries to a whole different level.
I like making most of my spice mixes at home from scratch. One of the spice blends without which my kitchen comes to a standstill, that which I prefer to DIY at all times is Mysore style Vangibath Pudi. The recipe that I am about to share is almost an heirloom recipe of sorts – an amalgamation of my dearest aunt Ve’s and my Amma’s method of making Vangibath Pudi. I say method because neither of them use any recipe, they go by approximation or kannu alathe.
While Amma likes to keep her Pudi basic, my aunt likes to add some extra oomph in the form of Jaikayi / Jaiphal (nutmeg), Javitri / Jaipatre (mace) and cloves. Byadagi Red Chillies are not to be missed for that bright color boost. Adding a big pinch of turmeric while roasting the red chillies turns the color up a notch, a secret shared by my dear friend Pri.
Similar to Bisibele bath Pudi, Vangibath Pudi tastes best when made fresh and used immediately as the aroma is strongest when fresh. Also, slow roasting the ingredients individually over low flame is key to release the flavors. I prefer to make it in smaller quantities as needed. Nothing can beat the aroma and freshness of homemade spice blends.
Given how versatile this spice mix is, his recipe is a keeper, one you will be going back to, to make awesome Vangi Bath or to uplift regular vegetable stir fries to a whole new level of deliciousness. If you try it once, you’ll see how easy it is to make and you might never go for the store bought mix.
Mysore style Vangi Bath Pudi used to make Vangibath
- 1/2 cup Dhania / Coriander seeds
- 1/4 cup Urad Dal / Black gram
- 1/4 cup Chana Dal / Bengal gram
- 15 byadagi Red chillies
- 1/2 tsp peanut oil
- 1 inch long piece of cinnamon bark / chakke
- 6 cloves
- 1/8 spoon grated nutmeg (jaikayi) size of 2 peanuts
- 4 slivers or 1/2 inch piece mace / jai patre
- 1/4 tsp hing/ asafetida
- 1/4 tsp turmeric
Heat a thick bottomed pan or kadai on medium flame.
Add peanut oil and when it is shimmering, add the red chillies, sprinkle turmeric and roast on low for a few minutes until they fluff up and show brown spots. Do not let them smoke or burn. Remove onto a plate.
In the same pan, dry roast dhania/coriander seeds next until aromatic. Drop in the cinnamon sticks in between and roast until fragrant. Remove onto the plate and let cool.
Dry roast chana dal / bengal gram next until aromatic and light brown. Repeat with urad dal too next until golden brown. Remove onto the plate and let cool.
When all of them have cooled down to room temperature, grind the red chillies to a coarse powder first. Then add the remaining roasted ingredients as well as raw ingredients (cloves, mace, nutmeg and hing) and grind to a powder - neither too fine nor too coarse.
Store in a clean, dry, air tight bottle and use fresh for best flavor.
Can replace a few of the byadagi chillies with guntur chillies if you like it spicier
always handle with dry spoon