Vangibath powder is a spice blend used to make Vangibath , a south Indian rice dish originating from Karnataka. Vangibath ,literally translates to Fried Brinjal Rice is typically made with brinjal and is also made with capsicum.
In a kadai, add 2 tbsp oil, crackle mustard seeds and curry leaves. Add 1 tsp channa dal. Add 1 cup diced brinjal/capsicum and fry. Add 4 tbsp Param Vangibath powder,1/4 tsp turmeric powder, 1 cup water. After gravy thickens , add 4 cups cooked rice.Serves 4.
Sambar powder is a spice blend originating from the Southern states. It is used to make sambar , a lentil based stew made with vegetables , tamarind pulp, eaten with rice, dosa , idly.
Cook: 1/4 cup toor dal, 1 cup vegetables, 2 whole tomatoes, 1/2 chopped onion, 4-5 garlic cloves, 5 cups water in cooker for 3-4 whistles.
In a kadai, add 2 tsp oil, crackle mustard seeds, curry leaves, add cooked and ground tomatoes, 1 tbsp tamarind juice, 4 tsp Param Sambar powder, 1/4 tsp turmeric powder, salt to taste . Fry for a minute. Add this masala to cooker and bring to boil. Serves 4