vangeebath masala powder recipe | vangibath powder recipe with detailed step by step photo and video recipe. Vangeebhath Masala is a popular masala powder recipe from Karnataka Cuisine. I learned authentic version of this recipe from my mom. she gave me a detailed recipe with proper measurements for each spice. I am more than happy to share it with you all. This recipe uses fresh spices (no preservatives added) that really add flavor & aroma to the food. Do give it a try. I am sure you will agree with me. This masala has a nice and rich aroma and adds it’s nice flavor to many recipes like vangeebhath rice, masala upma, pasta, khichdis, bisibela bhath, curries, rasams and many more.

I am sharing recipes for 2 types of vangeebath masala namely Green Vangeebath Powder and Red Vangeebath Powder. The process is almost same for both except adding red chillies and sesame seeds for Red Vangeebath Powder. Later I will also share my recipe for green and red vangeebath rice.

Preparing home made vangeebath powder is very easy. The key note to prepare an ultimate vangeebath powder is to roast all the ingredients under low to medium flame, without burning them.

This fresh masala tastes lot better than store bought masala. You can also prepare in large quantities and store it in airtight container. Storing in the fridge helps the masala stays fresh, helps maintain the color and aroma for a very long time.

Vangeebath Masala Powder Video Recipe:

How to make Vangeebath Masala

PREP TIME: 10 MINS COOK TIME: 15 MINS TOTAL TIME: 25 MINS COURSE: MASALAS CUISINE: INDIAN YIELDS : 1 CUP – GREEN VANGEEBATH MASALA & 3 CUPS – RED VANGEEBATH MASALA

Ingredients

I have used the cup that is equivalent to: 1 cup = 235 ml

dhaniya/coriander seeds – 2 cups
chana dal/bengal gram – 1/4 cup
urad dal – 1/8 cup (1/2 of 1/4th cup) or 2 tbsp
cinnamon – 1/2 cup
mogga / star anise – 1/3 cup ( 3/4 of 1/2 cup )
pootha / black stone flower or kalpasi – 1/2 cup
red chillies – 5 cups (Use 3 cups byadagi or kashmiri chillies for lesser spiceness and 2 cups regular red chillies)
sesame seeds – 1/2 cup

Instructions

Green Vangeebath Masala:
- First dry roast coriander seeds, chana dal, urad dal, cinnamon, star anise/mogga, pootha/black stone flower each one separately on low to medium flame. Roast them till they turn aromatic.
- Once the spices are cooled transfer the roasted spices to a blender and grind these spices to a very fine powder.
- Now sift/sieve the powder.
- we will use 1 cup of this masala for Green Vangeebath Masala and the rest for Red Vangeebath masala.
- note: Green Vangeebath Masala is not spicy and you can use this masala in any of your recipes which requires masala flavor.
Red Vangeebath Masala:
- In the same kadai, fry sesame seeds till they pop/sputter.
- Now add 2 tsp of oil to the kadai, add red chillies and fry the red chillis till they puff up.
- keep aside to cool them down.
- Now add red chillies and sesame seeds to the blender, blend them to fine powder.
- Lastly add ground and sieved masala from step 1 to the blender and blend them all together.
- This is Red Vangeebath Masala.

Tips

Don’t burn the spices as it may change the color of the masala.
To get milder spice masala, use 3 cups of kashmiri or byadagi red chillies and 2 cups of regular spicy red chillies.
Sieve the ground spices before adding them to red chillies and sesame seeds.
Store the masalas in a air tight container and keep refrigerated for longer freshness.
Since we did not add coconut, this masala stays fresh for long.

Step by step photo instructions

Green Vangeebath Masala

First dry roast 2 cups dhaniya/coriander seeds, 1/4 cup chana dal, 1/8 cup urad dal, 1/2 cup cinnamon, 1/3 cup star anise/mogga, 1/2 cup pootha/black stone flower each one separately on low to medium flame. Roast them till they turn aromatic.

2. Once the spices are cooled transfer the roasted spices to a blender and grind these spices to a very fine powder.

3. Now sift/sieve the powder to collect the final smooth fine powder.

4. we will use 1 cup of this masala for Green Vangeebath Masala and the rest for Red Vangeebath masala.

note: This masala is not spicy and you can use this masala in any of your recipes which requires masala flavor.

Red Vangeebath Masala:

5. In the same kadai, fry sesame seeds till they pop.

6. Now add 2 tsp of oil to the kadai, add red chillies and fry the red chillis till they puff up. keep aside to cool them down.

7. Now add red chillies to the blender and grind, then add sesame seeds and blend them to fine powder.

8. Lastly add remaining ground and sieved masala from step 4 to the blender and blend them all together.

9. This is Red Vangeebath Masala. Store both vangeebath masalas in air tight containers and then refrigerate them for longer shelf life.

10. You can use this Red Vangeebath Masala in many of your favorite dishes like Vangeebath, Bisibelebath, Masala Upma, Khichdis, Pasta, Sambars and Rasams…many more.