Vangibhath Masala Recipe – Kashmiri Chili & Coconut Spice Blend

Last Updated on 4 months by Neha Deshmukh

Vangibhath Masala Recipe – Kashmiri Chili & Coconut Spice Blend

Introduction

Okay, let’s talk Vangibhath Masala! If you’ve ever tasted the wonderfully flavorful Karnataka-style Vangibhath (brinjal rice), you know the magic is in this spice blend. It’s a little bit sweet, a little bit spicy, and totally addictive. I first stumbled upon this masala when visiting my aunt in Bangalore, and I’ve been recreating her version ever since. It’s surprisingly easy to make at home, and honestly, it tastes so much better than anything you can buy pre-made. Let’s get started!

Why You’ll Love This Recipe

This Vangibhath Masala recipe is a game-changer for anyone who loves South Indian flavors. It’s:

• Flavorful: The combination of Kashmiri chilies, coconut, and aromatic spices creates a unique and delicious taste.
• Easy to Make: You only need a handful of ingredients and about 10 minutes!
• Versatile: Beyond Vangibhath, you can use this masala in other rice dishes, curries, or even as a dry rub for vegetables.
• Fresh: Homemade spice blends just taste better, and you control exactly what goes into them.

Ingredients

Here’s what you’ll need to make this vibrant masala:

• 1 tsp oil
• 3 Kashmiri red chilies
• 1 tsp urad dal (split black lentils)
• 1 tsp chana dal (split chickpeas)
• 0.25 tsp methi seeds (fenugreek seeds)
• 1 tsp coriander seeds
• 0.75 tsp poppy seeds (khus khus)
• 1 inch cinnamon stick
• 3 cardamom pods
• 3 cloves
• 2 tsp dried coconut (copra)

Ingredient Notes

Let’s chat about a few key ingredients to make sure you get the best results:

Kashmiri Red Chilies: Color and Mild Heat

These chilies are the stars of the show! They give the masala a beautiful vibrant red color and a mild, fruity heat. You can find them at most Indian grocery stores. If you can’t find them, you can substitute with another mild red chili, but the color won’t be quite as striking.

Urad Dal & Chana Dal: The Protein Base

These lentils add a lovely nutty flavor and a bit of texture to the masala. They also contribute to the overall richness. Don’t skip these!

Methi Seeds: Aromatic Bitterness

Just a tiny amount of methi seeds goes a long way. They add a unique, slightly bitter aroma that’s characteristic of South Indian cuisine.

Poppy Seeds: Texture and Flavor

Poppy seeds add a subtle nutty flavor and a slightly grainy texture. They help bind the flavors together.

Dried Coconut: Regional Variation & Sweetness

Dried coconut is a key ingredient in many Karnataka-style masalas. It adds a touch of sweetness and a lovely coconut aroma. Make sure it’s unsweetened!

Step-By-Step Instructions

Alright, let’s make some masala!

1. Heat a teaspoon of oil in a kadai (or a small frying pan) over medium heat. Add the dried Kashmiri red chilies and fry them for a few seconds until they puff up and become fragrant. Be careful not to burn them! Remove and set aside.
2. In the same kadai, add the urad dal, chana dal, coriander seeds, methi seeds, poppy seeds, cinnamon stick, cardamom, and cloves.
3. Roast the spices for 1-2 minutes, stirring constantly, until they become fragrant. You’ll know they’re ready when you can smell their aroma filling your kitchen. Again, watch closely to prevent burning!
4. Remove the kadai from the heat and let the roasted spices cool completely. This is important – you don’t want to steam your blender!
5. Transfer the cooled spices (including the fried chilies) to a blender or spice grinder. Grind into a fine powder.
6. Store the Vangibhath Masala in an airtight container and use it to create some seriously delicious Vangibhath!

Expert Tips

• Cooling is Key: Seriously, let those spices cool down before blending. Otherwise, you’ll end up with a sticky mess.
• Spice Grinder vs. Blender: A spice grinder will give you the finest powder, but a blender works just fine too. You might need to scrape down the sides a few times.
• Freshness Matters: Use fresh spices for the best flavor. If your spices are old, the masala won’t be as potent.

Variations

• My Mom’s Touch: My mom always adds a pinch of turmeric powder to her Vangibhath Masala for extra color and health benefits.
• Friend’s Favorite: A friend of mine likes to add a tiny piece of asafoetida (hing) for a more complex flavor.
• Extra Spicy: If you like things really hot, add a few dried red chilies along with the Kashmiri chilies.

Vegan Adaptation

This recipe is naturally vegan! No modifications needed.

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment

Want to adjust the heat? Reduce the number of Kashmiri chilies for a milder masala, or add a few regular dried red chilies for a spicier kick.

Karnataka Festival Adaptations

During festivals like Ugadi or Sankranti, some families add a pinch of jaggery (gur) to the masala for a touch of sweetness.

Serving Suggestions

Of course, this masala is amazing in Vangibhath! But don’t stop there. Try it:

• Sprinkled over rice with a dollop of ghee.
• Mixed into vegetable curries.
• As a dry rub for roasted vegetables like potatoes or cauliflower.

Storage Instructions

Store the Vangibhath Masala in an airtight container in a cool, dark place. It will stay fresh for up to 3 months. For longer storage, you can freeze it.

FAQs

What is Vangibhath Masala used for?

Vangibhath Masala is primarily used to make Vangibhath, a popular Karnataka dish made with brinjal (eggplant) and rice. However, it’s also delicious in other rice dishes and curries.

Can I adjust the heat level of this masala?

Absolutely! Adjust the number of Kashmiri red chilies to control the spice level.

What is the best way to store homemade Vangibhath Masala?

Store it in an airtight container in a cool, dark place for up to 3 months.

Can I use fresh coconut instead of dried coconut?

While dried coconut is traditional, you can use freshly grated coconut. You’ll need about ¼ cup of grated coconut. Be aware that it might affect the shelf life.

What is the shelf life of Vangibhath Masala?

Homemade Vangibhath Masala will stay fresh for up to 3 months when stored properly.