|1.||Dried red chili 20-25 or to taste|
|2.||Channa dal 1/4 cup|
|3.||Coriander seeds 1/4 cup|
|4.||Urad dal 1/4 cup|
|5.||Cinnamon sticks 4-5 (1 inch pieces)|
|7.||Marathi moggu 3-4|
|8.||Turmeric root, 1 small piece (pound into small piece)|
|9.||Dry coconut pieces 1/4 cup|
chana dal and red chilies to thick bottomed kadai or frying pan.
Fry over medium heat till the dal color changes to very light golden brown.
coriander seeds, urad dal and turmeric pieces.
Continue to fry till the dal turns light golden brown.
cinnamon sticks, cloves and marathi
Switch-off the stove. Fry for few more seconds.
Transfer the ingredients to a plate.
Keep aside to cool.
Fry till the pieces become hot.
Transfer to a plate. Keep aside to cool.
coconut pieces to a mixer jar.
Grind to a coarse powder.
the other ingredients to the jar.
Grind to a powder.
|TIPS||Vangibath Powder Recipe|
|1.||You can use grated dry coconut gratings instead of coconut pieces. In that case you can grind the gratings along with the other ingredients.|
|2.||Soon after you make
the vangibath powder, set it
cool. Then, transfer it to
an airtight container.
This vangibath powder can be stored for many months. It, however, may lose the flavor after about 2 months.