Vegetables:
Ingredients for the powder:
Channa Daal - 2 tbsp
Coriander Seeds - 4 tbsp
Red Chillies - 8 to 10
Cinnamon Stick- One piece
Cloves - 4 or 5 pieces
Cardamom Pods - 4 or 5 (opened)
Poppy Seeds - 1 tbsp
Coconut (Dry) - 2 tbsp (optional)
Tamarind - Small Lemon sized (soaked in 1/2 cup of water)
Oil - 2or 3 tbsp
Ingredients for seasoning:
Raw peanuts - One handful
Cashews - One handful
Mustard Seeds - 1 tbps
Channa Daal - 2 tbsp
Oil - 1/2 cup
Asafoedita - One pinch
Turmeric - One pinch
Salt - To taste
Method:
Preparing the powder:
1. Heat a kadai with 2 or 3 tbsps of oil
2. Add in the channa daal, coriander seeds, red chillies and saute them until golden brown. Keep aside.
3. In the same kadai, saute the cloves, cinnamon stick, cardamom for 20 seconds and then add the poppy seeds and coconut (if using), saute for another 5-7 seconds. Add this to the channa daal mix.
4.Transfer everything to a grinder and powder it. (Don't powder it too nice, but not very coarse either)
Preparing the Vaangibaath:
1. Heat 1/2 cup of the oil in a kadai.
2. Once the oil is hot, add in the mustard seeds and let it splutter.
3. Now add in the channa daal, cashews and peanuts and saute them until they are golden brown.
4. Now add in the capsicums, salt and mix it thoroughly and let it cook.
5. In the mean time extract the juice from the soaked tamarind and extract again using another 1/2 cup of water.
6. Check if the capsicum is half cooked and then add in the tamarind extract and let it boil.
7. Once the capsicum is properly cooked, add in the powder from the grinder and mix thoroughly to avoid any lumps.
8. Let this boil for around 5-10 minutes until the oil comes up. (Keep stirring it on and off)
9. Check for salt and add if necessary.
10. Cool some cooked rice in a tray or a wide bottomed vessel.
11. Pour around 3-4 tbps of gingelly oil and turmeric on the rice and mix it.
12. Scoop enough of the vaangbath mix onto the rice and use a spatula to mix it very softly.
13. Add more if needed (You may need to add salt to this rice mix.)
14. Best served with cucumber raita. (Post to follow).
2 or 3 Capsicums or Eggplants - Cut into thin slices
Ingredients for the powder:
Channa Daal - 2 tbsp
Coriander Seeds - 4 tbsp
Red Chillies - 8 to 10
Cinnamon Stick- One piece
Cloves - 4 or 5 pieces
Cardamom Pods - 4 or 5 (opened)
Poppy Seeds - 1 tbsp
Coconut (Dry) - 2 tbsp (optional)
Tamarind - Small Lemon sized (soaked in 1/2 cup of water)
Oil - 2or 3 tbsp
Ingredients for seasoning:
Raw peanuts - One handful
Cashews - One handful
Mustard Seeds - 1 tbps
Channa Daal - 2 tbsp
Oil - 1/2 cup
Asafoedita - One pinch
Turmeric - One pinch
Salt - To taste
Method:
Preparing the powder:
1. Heat a kadai with 2 or 3 tbsps of oil
2. Add in the channa daal, coriander seeds, red chillies and saute them until golden brown. Keep aside.
3. In the same kadai, saute the cloves, cinnamon stick, cardamom for 20 seconds and then add the poppy seeds and coconut (if using), saute for another 5-7 seconds. Add this to the channa daal mix.
4.Transfer everything to a grinder and powder it. (Don't powder it too nice, but not very coarse either)
Preparing the Vaangibaath:
1. Heat 1/2 cup of the oil in a kadai.
2. Once the oil is hot, add in the mustard seeds and let it splutter.
3. Now add in the channa daal, cashews and peanuts and saute them until they are golden brown.
4. Now add in the capsicums, salt and mix it thoroughly and let it cook.
5. In the mean time extract the juice from the soaked tamarind and extract again using another 1/2 cup of water.
6. Check if the capsicum is half cooked and then add in the tamarind extract and let it boil.
7. Once the capsicum is properly cooked, add in the powder from the grinder and mix thoroughly to avoid any lumps.
8. Let this boil for around 5-10 minutes until the oil comes up. (Keep stirring it on and off)
9. Check for salt and add if necessary.
10. Cool some cooked rice in a tray or a wide bottomed vessel.
11. Pour around 3-4 tbps of gingelly oil and turmeric on the rice and mix it.
12. Scoop enough of the vaangbath mix onto the rice and use a spatula to mix it very softly.
13. Add more if needed (You may need to add salt to this rice mix.)
14. Best served with cucumber raita. (Post to follow).
Hmmmm... enna vaasanai... ennaaa taste... aggaaaa.. accharaa....
Indha vaaram.. vaangibaath vaaram... day in and day out.
Cheers