I always prefer Homemade masal and spices.. mostly Sambar powder, Rasam powder, Kulambu masala Powder, Curry masala powder everything my MIL prepare’s for me.. this Vangibath masala powder is a aromatic masala for vangibath, not only for vangibath, i used this masala to some more curries too..
Home made masala stay fresh for a long, it makes the recipes extra delicious with unique flavor and taste.. usually i prefer south indian masala to my cooking , this is the first masala which is not from our region.. various preparation are there in vangibath masala.. you can add more spices like star anise, cardamon too. i don’t want to change the exact flavor, so i didn’t try in here.. okay check out the recipe…
Recipe Cuisine: Indian | Recipe Category: Home made masala
Prep Time: o mins | Cook time: 30-40 mins
1. Heat a tawa and fry the moong dhal first.. fry them in low medium flame and set aside, then fry the urad dhal for fe mins, till the color change and you’l get a nice aroma.. Keep this aside..
2. Then dry roast the channa dhal, Peanuts, roast them till they turn light brown in color at medium flame and add the Corriander seeds, Dry coconut, Cloves and cinnamon, fry them till the coconuts turns light brown color ..
3. Keep aside to cool, in the mean time dry roast the red chillie.. fry them in low medium flame till they turn dark color.. make them cool completely..
4. In a mixer grind the masala and store it in air tight container..
Written by: Sujitha Ruban
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