Vangi Bath with Methi leaves

My hubby is a great fan of one pot meal. Ofcourse its very easy to cook and saves morning tension.Two weeks back, I had a chance to taste Vangibath with Methi leaves in my friends place. The recipe is tasted apt with the yummy flavour of Methi and it is pretty similar taste to Brinjal rice. The recipe seems new to me and thought I can try this at my home. The secret formula is to use fresh Vangi Bath powder rather than store bought. This is because the recipe uses dry coconut powder and not advisable to store for more than 2 weeks to maintain the aroma.

Ingredients :

Basmathi Rice - 1 cup
Methi leaves - 1 bunch
Onion - 1 Big (Sliced lengthwise)
Ground nut - 2 tbsp
Channa dhal - 1/2 tbsp
Urad dhal - 1/2 tbsp
Garlic cloves - 3
Mustard seeds - 1/4 tsp
Tamarind paste - 1/2 tsp
Turmeric powder - 1/4 tsp
Sugar - 1/4 tsp
Curry leaves - 1 spring
Oil - 2 tbsp
Salt to taste

Vangi Bath Masala powder :

Red chilli - 2 to 3
Channa dhal - 3 tbsp
Urad dhal - 3 tbsp
Corriander seeds - 2 tbsp
Dry coconut - 2 tbsp
Garam Masala powder - 1 tbsp
Ground nut - 1 tbsp (Optional)
Sesame seeds - 1/8 tsp
Turmeric powder - 1 pinch
Hing /Asafoetida - 1/4 tsp

To prepare this,dry roast all the ingredients in a pan. Make it as fine powder. (I suggest to add dry coconut & ground nut only at the last). Add Garam masala powder only at the last to give a quick mix. (You can substitute with Cinnamon & cloves instead of Garam Masala) .Keep it in  a airtight container and use within 2 weeks to have nice aroma.

Method :

Soak Basmathi rice for around 20-30 mins before cooking. Pressure cook it for 3 whistles. Fluff it with fork to get the grains separated. Spread the rice in a wide plate. Allow it to cool.

Clean and wash the methi leaves. Chop it coarsely. Set it aside.

In a pan, add oil, followed by spluttering Mustard seeds, channa dhal and Urad dhal. Fry till it become golden brown. Add ground nut and saute it for while. Now add curry leaves and crushed garlic cloves. Fry it for a while. Saute onion till it become transparent.

Now add the chopped Methi leaves and a pinch of sugar.Sugar helps to maintain the colour of Methi leaves. Fry the leaves till the water evaporates from it. Now add vangi bath powder (Prepared above), turmeric powder, Hing and a pinch of salt. Mix it well so that the vangi masala gets coated on the methi leaves. Now add the tamarind paste and adjust the salt to taste. If need, sprinkle 2 tbsp of water to avoid the masala sticking at the bottom of the pan. Cook till the leaves become soft and the masala gets thicken.

Finally add this masala to the cooked rice. Mix it gently and add 1 tbsp of Gingely oil (if you like) to avoid stickness. Garnish with corriander leaves and Enjoy the flavourful Vangi bath with Methi leaves with onion raitha.

See you soon in my next post !!


  1. I tried your recipe (although with dried methi leaves) came out well. Thanks for sharing!


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