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Yengai Pudi

>> November 03, 2008

This is Yengai powder or also called as Vangibhaath Powder.This is used in south indian style curries. Gives the curry more spice and taste.“Yengai” ( means Vegetable in Oil) is a tamil word. Using this powder a Rice Dish with Eggplant called VangiBhaath is made. “Vangi” – means Badnekaayi or Eggplant . This is popular dish in Karnataka.

 photo yengaipudi1_zpsd3a02d94.jpg

 photo yengaipudi2_zps4e20dfb7.jpg


  • Bengal Gram / Chana Dal / Kadale Bele - 100 grm
  • Black Gram / Urad Dal / Uddina Bele - 50 Grm
  • Cinnamon sticks / Chakke - 5 small pieces
  • Clove / Lavanga - 4
  • Poppy Seeds / Gasagase - 1/2 tsp
  • Baydagi Chillies - 8 to 10
  • Heat a Large wok
  • Fry all the ingredients on medium flame and make a fine powder using mixer.
  • Store it in the airtight box.
 photo yengaipudi3_zps485dabe7.jpg
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Happy cook November 3, 2008 at 2:13 PM  

Curry powder looks so nice, now we will have to wait for some recipes using them.

Cham November 3, 2008 at 4:17 PM  

Ur vangi bath powder looks little different. Nothing beat the homemade powder

Uma November 3, 2008 at 4:36 PM  

vangi bath powder looks so good and spicy!

Ramya Vijaykumar November 3, 2008 at 5:31 PM  

I have never tried your way hope urs will have a nice aroma too. Lovely Pudi.

anudivya November 3, 2008 at 6:22 PM  

Never tried this before, and love home made podis..

DK November 3, 2008 at 8:20 PM  

I make Vangi bath powder at home too...Will try your version next time I make a fresh batch :)

Kalai November 3, 2008 at 8:55 PM  

Must have smelled great! :)

sowmya November 3, 2008 at 11:35 PM  

nice recipe for masala..

Priya November 4, 2008 at 3:02 AM  

Wow vangibath powder looks too good...my preparation will be almost similar to urs...love the colour of the powder..

AnuSriram November 4, 2008 at 3:00 PM  

This sounds good.. Easy recipe to keep handy and for preparing lunch box in minutes..

Ramya's Mane Adige November 6, 2008 at 10:07 AM  

oh, I love yengai!! But I dont make it that often... So, I grind the masala in small quantities and finish it up then and there. love the color of ur pudi

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