Skip to Content

Vangi Bath Recipe

A vangi bath, also known as a kichadi or curry-rice, is an easy-to-make vegetarian meal that’s enjoyed all over southern parts of India.

It goes well with just about any other Indian food, especially curries and dals.

It can be eaten hot or cold, but it’s most often consumed at room temperature.

What Are The Ingredients In A Vangi Bath Recipe?

The main ingredient in this simple vegetarian meal is basmati rice, which provides its own satisfying flavor when cooked up.

To add more depth to your vangi bath, you can use vegetables like potato, carrot, beans or peas.

You will need some spices for this recipe, such as turmeric powder, coriander seeds, chili pepper flakes, green chilis, cumin seeds, garam masala, black salt (kalahari), and coconut oil.

You will find these ingredients together in a spice jar or packet near your pantry shelf.

If you don’t have those exact spices on hand, feel free to substitute them for another variety of ground red chillies, black peppercorns, fennel seeds, cardamom pods, cinnamon sticks, bay leaves, cloves, nutmeg, and mace.

To prepare the final dish, simply cook the basmati rice along with the vegetable(s) of choice, then add the seasoning mixture into the pan and stir until everything comes together.

Serve warm with naan bread and pickled onions if desired.

Vangi Bath Recipe

How Do You Make A Vangi Bath?

Vangi baths are made from boiled white basmati rice and cooked vegetables such as eggplants (brinjal), green beans, potatoes, pumpkin, carrots, cauliflower, tomatoes, cabbage, zucchini, and peas.

You will need some spices to flavor your vangi bath, including coriander seeds, black pepper, turmeric powder, cumin seeds, ginger paste, garlic paste, red chili powder, garam masala, dry mango powder, fenugreek leaves, and salt.

Once these ingredients have been added to a large pot filled with water, they should cook for around 40 minutes before being drained and served.

The beauty of this dish is its simplicity, allowing the flavors of the individual components to come together harmoniously.

What Is The Best Vangi Bath Recipe?

Making this dish isn’t difficult if you have some basic ingredients on hand.

The main ingredient for vangi bath are boiled rice (also called paddy), green peas, and raw onion.

You will need to soak these three things in water overnight before making your vangi bath.

Once they’re soaked, add them to a blender along with tomatoes, spices like cumin seeds, chili powder, coriander seeds, turmeric, ginger, garlic, mustard oil, salt, and vinegar.

Blend everything together until smooth and creamy.

The next step involves cooking the mixture.

First, cook the rice and green peas separately.

Then combine both cooked items in one pan, adding enough water so that the resulting mix has a thick consistency.

When done, remove from heat and serve immediately.

If you prefer eating your vangi bath slightly warm rather than straight out of the fridge, reheat it when ready to eat.

Vangi Bath Recipe2

How Do You Make A Vangi Bath Masala?

The ingredients for this delicious meal are simple – just some fresh vegetables such as onions, potatoes, tomatoes, green chilies, ginger, garlic, and spices like coriander seeds, black pepper, cumin seeds, turmeric powder, cinnamon, cardamom, cloves, fenugreek seeds, and bay leaves.

You won’t need much else to put together your own home-cooked version of this flavorful, nutritious meal.

However, if you want to create something special, here are two recipes inspired by traditional dishes from Tamil Nadu.

Vangi Bath Recipe #1

  • Ingredients: 1 cup basmati rice (uncooked)
  • 4 medium sized eggs
  • ¼ tsp salt
  • ½ onion chopped finely
  • 5 small potato pieces peeled and sliced into thin rounds
  • 10 cherry tomatoes
  • 2 tbsp oil
  • ½ tsp mustard seeds
  • 2 dry red chillies slit lengthwise
  • 2 dried whole Bengal gram pods (channa dal)
  • ¼ tsp turmeric powder
  • ¼ tsp ground methi (fenugreek seed/methi)
  • Pinch hing (asafoetida)
  • Coriander leaves
  • Salt to taste

Vangi Bath Recipe #2

  • Ingredients: 1 cup basmati rice (uncooked)
  • 8 large eggs
  • 2 cups water
  • ¼ tsp salt
  • ½ onion chopped finely
  • 5 small potatoes cut into ¼ inch cubes
  • 6 tomato slices
  • 6 long green chili slices
  • 1 piece ginger root grated
  • 2 tbsp oil
  • ½ tsp mustard seeds
  • 2 dry red chillies slit lengthwise
  • 2 dried whole Bengal gram pods (channa dal) soaked overnight
  • ¼ tsp turmeric powder
  • ¼ tsp methi (fenugreek seed/methi)
  • Pinch hing (asafoetida)
  • Coriander leaves
  • Salt to taste

What Is The Difference Between A Vangi Bath And A Sambar?

Vangis are generally made from either vegetables like onion, potato, pumpkin, green beans or tomato (or even fruit) and a spice blend called “masala”.

The main ingredients for this dish include rice, eggs and spices.

In some regions, fish may be added to the mix too!

The name derives from the Tamil word ‘vanigai’, which means vegetable dishes.

Sambars on the other hand, are made using lentils such as yellow split peas, red kidney beans, black gram and masoor dal.

They can also be served with rice, but they usually go better with roti.

There’s no denying there are similarities between these two types of meals, but their differences are more pronounced when it comes to taste – Sambars have a distinct flavour of their own while vangs tend to be milder.

How Do You Make A Vangi Bath Powder?

Many people prefer to eat their vangi baths plain – without adding anything else like spices or extra vegetables.

But if you want to spice up your vangi bath, there are plenty of ways to go about it.

  • You can add some fresh coriander leaves for color and flavor.
  • If you have leftover cooked rice, you can use that too.
  • If you don’t have either one, you could always opt for canned coconut water instead.

To make this traditional south Indian dish, here’s how you can make a homemade vangi bath powder from scratch.


  • 1 cup uncooked white basmati rice (or regular brown basmati)
  • 4 cups filtered water
  • ½ medium sized onion diced finely
  • ¼ teaspoon turmeric powder
  • ⅓ teaspoon cumin seeds
  • ¼ teaspoon fenugreek seeds
  • ¾ teaspoon salt
  • ½ teaspoon chili flakes
  • 1/8th teaspoon asafoetida granules
  • 1 tablespoon freshly chopped coriander leaves
  • ½ teaspoon black mustard seeds
  • 1 large ripe tomato pureed into smooth paste
  • 1 small piece ginger grated coarsely
  • 1 green chilli cut lengthwise
  • 1 clove garlic minced fine
  • ¼ teaspoon red chilly powder
  • 1 teaspoon oil
  • Method

Wash and soak the rice grains overnight so they soften more easily when boiled.

Then drain out the excess water by rubbing them with absorbent towels until dry.

Soak the rice grains in 4 cups of water for 30 minutes on high heat.

Add the turmeric, cumin seeds, fenugreek seeds, salt, chili flakes, and asafoetidum.

Bring it to a boil before turning down the heat to low.

Once it has simmered for 10 minutes, turn off the stove and let it sit for another 5 minutes.

After that time, remove the lid and fluff the rice using a fork.

Cover again and cook it for 20 more minutes on medium heat.

After 15 minutes, stir thoroughly.

The rice should not stick together.

Next, take the pan off the stove and transfer it to a bowl.

Mix the remaining ingredients except the oil together in a blender jar.

Once mixed, pour the blended mixture back into the same pot with the cooked rice.

Mix everything together and keep stirring constantly for 2 minutes.

You will see the rice particles separating from each other during the process.

Finally, add ½ teaspoon oil to the entire mix and cover it tightly.

Let it simmer for another 3 minutes on medium heat.

Turn off the flame once done and allow the rice to cool down completely.

Once cooled, store it in airtight containers for future usage.

Vangi Bath Recipe3

What Are The Health Benefits Of A Vangi Bath?

Vangi baths have been around for centuries, but they’re still widely regarded today as a healthy way to eat.

They contain protein, carbohydrates, vitamins, minerals, and fiber.

These nutrients provide many health benefits including weight loss, protection against heart disease, diabetes, cancer, and even dementia.

Healthy eating plans usually recommend consuming more whole foods like vegetables, fruits, legumes, and grains than processed ones like refined sugar and flour.

But if you want something quick and simple to prepare, a vangi bath is one good option.

Here’s why this traditional Indian dish is so beneficial to your overall health.

Weight Loss Benefits of a Vangi Bath

One of the main reasons people turn to vangi baths to lose weight is their high nutritional content.

A typical bowl contains almost half its calories from carbs (mostly from white rice) while only containing 10% fat and less than 1 gram of saturated fats per serving.

They’re extremely low in cholesterol and sodium, which means they don’t contribute much to blood pressure or risk factors for cardiovascular disease.

And because they’re made with whole grain ingredients, they’re a great source of dietary fiber and antioxidants too.

If you enjoy this traditional Indian dish, then you’ll find yourself wanting to indulge every time!

Heart Health Benefits of a Vangi Bath

As mentioned above, some studies suggest that diets rich in dietary fiber may help lower LDL levels (the “bad” kind) by up to 50%, making them a very effective tool in preventing cardiovascular diseases such as coronary artery blockages and stroke.

Another study found that those who regularly consume vangi baths were significantly less likely to develop hypertension compared to nonconsumers.

Since hypertension is associated with increased risks for heart attacks, strokes, kidney failure, and vision problems, these results indicate that vangi baths may reduce the likelihood of developing certain conditions related to poor nutrition.

You might not think of vangi baths as being particularly nutritious, but there’s evidence suggesting they could actually play a role in reducing chronic inflammation in the body.

There are several compounds in vangi baths that can potentially help fight inflammatory processes.

In fact, researchers recently discovered that turmeric has anti-inflammatory properties similar to ibuprofen.

This suggests that vangi baths, which contain both turmeric and ginger root, may offer additional health benefits beyond what we already know of these spices.

Cancer Prevention Benefits of a Vangi Bath

The combination of turmeric and ginger helps protect us from free radicals, which are harmful chemicals that damage cells and lead to cancer development.

Free radical damage occurs when oxygen reacts with organic molecules called lipids, leading to cell death.

Antioxidants are substances our bodies produce naturally to neutralize free radicals.

Turmeric and ginger contain powerful antioxidant compounds that can combat free radicals.

So vangi baths are packed full of antioxidants that may prevent cancerous growths from occurring.

To further support this theory, scientists recently conducted a randomized controlled trial on patients diagnosed with colon polyps.

The participants were assigned either a placebo group or one receiving turmeric supplements along with two different types of diet.

After 12 weeks, the participants taking turmeric had reduced numbers of polyps in comparison to the control group, indicating that turmeric may help prevent colon cancer formation.

This research supports the idea that vangi baths could help prevent cancer formation by providing potent antioxidants.

Dementia Protection Benefits of a Vangi Bath

In addition to protecting against cancer, vangi baths may also assist in slowing cognitive decline caused by Alzheimer’s disease.

There is strong evidence showing that curcumin, a compound contained within turmeric, protects neurons from oxidative stress and apoptosis, helping maintain brain function.

As aging populations grow worldwide, maintaining cognitive abilities will become increasingly important.

Because vangi baths contain plenty of turmeric and ginger, they may help slow down the progression of dementia symptoms.

How Do You Make A Vangi Bath With Coconut Milk?

The main ingredients for this simple yet flavorful dish includes brown basmati rice, fried green beans (also called yardlong beans), cubed potatoes, and sliced onions.

You can add spices like cumin powder, cardamom pods, cinnamon sticks, black peppercorns, ginger pieces, and cloves to enhance its flavor.

You may have noticed that I didn’t include tomatoes.

This is because tomatoes don’t pair very well with Indian cuisine.

However, if you want to use them, they can be added during cooking time.


  • 1 cup dried red split peas (or 1/4 cup lentils)
  • 1 cup long grain white rice
  • 1 tablespoon oil
  • Salt to taste
  • 1 teaspoon turmeric powder
  • 1 large onion, chopped into small cubes
  • 1 inch piece fresh ginger root, peeled and grated
  • 8 cups water
  • 1 cup coconut milk
  • 1/2 cup green chillies, slit lengthwise

Step by step instructions to cook a vangi bath

First off, soak the red split peas overnight to make them easier to digest.

Then rinse them thoroughly before adding them to your pot.

Next, wash the rice thoroughly, then put it into the pan with 2 tablespoons of oil.

Cook it on medium heat until it starts turning golden brown.

While the rice cooks, prepare the rest of the ingredients.

Slice the onion finely and set aside.

Grate the ginger root using a Microplane grater.

Add the grated ginger root to the pan along with the turmeric powder, salt, and water.

Place the lid on top and turn down the heat to low.

Let simmer for 30 minutes.

Stir occasionally so that everything evenly cooks.

Once the water has cooked down, remove the lid and let it boil for another 5 minutes.

Turn off the heat and stir in the coconut milk.

Now, cover again and let sit for 10 more minutes.

Finally, take out the rice from the stovetop and place it onto a serving plate.

Top it with the green chilies and serve it hot.

What Are Some Variations Of A Vangi Bath Recipe?

Vangi baths have many regional variants, making them hard to pin down exactly.

The most common variation comes from the area around Chennai (formerly known as Madras), where it is prepared by boiling cubed eggplants in water seasoned with turmeric powder, salt, and green chilis until tender.

A few drops of lemon juice is added for flavor.

Some versions add sliced onions, cumin seeds, coriander leaves, and dried fenugreek leaves, while others use fresh herbs like basil or mint instead of the green chili peppers.

Some cooks soak their vegetables overnight before cooking.

This helps soften the vegetable fibers so they don’t break apart when cooked.

Other recipes call for red lentils, ground black pepper, and even shredded cabbage.

However, these ingredients aren’t always available in every household, which makes this simple yet versatile dish perfect for anyone who wants to cook at home without worrying too much about what else might be on hand.

The following recipe is based off one I found online called “Rice & Eggplant Curry.”

There are literally hundreds of different recipes out there, so please feel free to experiment!


  • 1 large onion, diced
  • 4 cloves garlic, minced
  • ½ cup olive oil
  • ¾ teaspoon cayenne pepper
  • ⅓ cup grated gingerroot
  • 1 teaspoon mustard seed
  • 8 cups water
  • Salt to taste
  • ¼ pound green bell peppers, chopped into small pieces
  • 1 medium eggplant, cut into ¾ inch cubes
  • 1 tablespoon turmeric powder
  • 2 tablespoons tomato paste
  • 1 tablespoon red chilli flakes
  • 2 teaspoons garam masala


  • Heat 2 tablespoons oil in a deep pan, then sauté onion till golden brown.
  • Add garlic followed by ginger root and saute another minute.
  • Now add ½ cup water and reduce heat to low.
  • Add remaining water, spices, tomato paste, and salt to taste.
  • Bring to boil, cover, and simmer till veggies are soft.
  • Then remove lid, increase heat, and continue to stir frequently.
  • After 15 minutes, add green bell peppers along with 1 more cup water.
  • Continue stirring until liquid has evaporated.
  • Add rest of vegetables and mix thoroughly.
  • Cook covered for 5 minutes, then uncover and bring mixture back to boil.
  • Cook uncovered for 10 minutes.
  • Stir occasionally.
  • Now add your choice of protein such as chicken or beef and cook covered for another 10 minutes.
  • You may need to add additional water if necessary.
  • Serve warm garnished with coriander leaves.

How Do

You will need to prepare the following ingredients before you start cooking your vangi bath recipe:

  • 1 cup basmati white rice (or brown if preferred)
  • 4 cups water
  • ½ teaspoon turmeric powder
  • ¼ teaspoon fenugreek seeds
  • 3 tablespoons oil
  • 1 medium onion – chopped finely
  • 2 cloves garlic – minced
  • 2 green chilies – deseeded and thinly sliced
  • ½ teaspoon cumin seeds
  • 3 tomatoes – diced into small cubes
  • ½ teaspoon salt
  • ½ teaspoon black pepper powder
  • 6 eggs
  • 1 tablespoon ghee (clarified butter) – melted for frying
Vangi Bath Recipe

Vangi Bath Recipe

A vangi bath, also known as a kichadi or curry-rice, is an easy-to-make vegetarian meal that’s enjoyed all over southern parts of India.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dinner
Cuisine: American
Keyword: Vangi Bath Recipe
Servings: 4
Calories: 356kcal


  • 1 Pan


  • 1 cup Rice
  • 1 tblspn Ginger
  • 2 Green Chilli
  • 1 Onion
  • 1 Curry leaves
  • 2 Brinjal
  • Salt
  • 1 tsp Sugar

For Vangibhaat Powder:

  • 1 tsp Oil
  • 1 tblspn Urad dal
  • 1 tblspn Channa Dal
  • 2 tblspn Coriander Seeds
  • 1 tsp Cumin Seeds
  • 1 tblspn Sesame Seeds
  • 2 tblspn Raw Peanuts
  • 2 Dry Red Chilli
  • 2 tblspn Coconut


  • Rice should be thoroughly rinsed before being put in a pressure cooker. Cook for two whistles after adding 2.5 cups of water. Give it five minutes to simmer. Turn off the heat at this point and let the steam escape naturally. With a fork, fluff the rice in the pressure cooker after opening it. Allow the rice to cool.
  • All ingredients, excluding the coconut, should be heated in 1 teaspoon oil before being added and roasting till light golden. Now whisk in the coconut after adding it. For a minute, roast it. After allowing it to cool, crush it into a powder. Save this for later use.
  • Oil in a kadai is now heating. Fry for a few minutes after adding all the seasoning ingredients.
  • Onions, green chillies, ginger, and curry leaves have now been added. Sauté for one minute.
  • Adding the brinjal now, thoroughly combine with the oil. Mix thoroughly after adding salt.
  • Cover the pan and cook for 5 to 8 minutes, or until the brinjal is tender. Remove the lid, then stir in the powdered vangibhaat and sugar. Mix well. Cook this for a few minutes.
  • Add the cooked rice and thoroughly combine it with the masala.
  • On low heat, cover it and let it steam for five minutes.
  • Give alongside raita.



Calories: 356kcal | Carbohydrates: 67g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 90mg | Potassium: 779mg | Fiber: 14g | Sugar: 12g | Vitamin A: 72IU | Vitamin C: 17mg | Calcium: 114mg | Iron: 3mg
Tried this recipe?Let us know how it was!
Follow me