Free shipping on orders above ₹499✦Use code FIRSTPINCH for 10% off your first order✦Small-batch roasted & stone-ground in Hyderabad✦FSSAI registered · Clean label · No fillers✦
NO PRESERVATIVES · NO ADDITIVES · SMALL BATCHSOUTH INDIAN · PURE & SIMPLEVANGIBATHVANGIBATH MASALASMALL BATCH · STONE GROUND100%NATURAL
Vangibath Masala, image 1

Vangi bath

Vangibath Masala, image 2
NO PRESERVATIVES · NO ADDITIVES · SMALL BATCHSOUTH INDIAN · PURE & SIMPLEVANGIBATHVANGIBATH MASALASMALL BATCH · STONE GROUND100%NATURAL
Vangibath Masala, image 3
NO PRESERVATIVES · NO ADDITIVES · SMALL BATCHSOUTH INDIAN · PURE & SIMPLEVANGIBATHVANGIBATH MASALASMALL BATCH · STONE GROUND100%NATURAL
Vangibath Masala, image 4
NO PRESERVATIVES · NO ADDITIVES · SMALL BATCHSOUTH INDIAN · PURE & SIMPLEVANGIBATHVANGIBATH MASALASMALL BATCH · STONE GROUND100%NATURAL
Vangibath Masala, image 5
MasalasBest with riceFirst-time favourite

Vangibath Masala

Smoky, nutty brinjal rice

4.8(187) Medium

A fragrant Karnataka-style blend with stone flower, star anise and roasted dals. Toss with sautéed brinjal and rice for a vangi bath that tastes like home.

Made forVangi bathBrinjal curryCapsicum rice

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1

In stock · ships within 2–3 business days

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Small-batchroasted
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Nothing to hide

What’s inside 12 real ingredients

Every ingredient is roasted on its own, then stone-ground together. That’s the whole recipe card we share. The proportions stay in the family.

Chana Dal
Chana DalShanaga Pappu
Urad Dal
Urad DalMinapappu
Coriander Seeds
Coriander SeedsDhaniyalu
Fenugreek Seeds
Fenugreek SeedsMenthulu
Dried Red Chillies
Dried Red ChilliesEndu Mirapakaya
Black Pepper
Black PepperMiriyalu
Cinnamon
CinnamonDalchina Chekka
Cloves
ClovesLavangalu
Mogga (Kapok Buds)
Mogga (Kapok Buds)Marathi Mogga
Stone Flower
Stone FlowerRathi Puvvu
Star Anise
Star AniseAnasa Puvvu
Cumin Seeds
Cumin SeedsJeelakarra

No fillers · No added colours · No preservatives · No anti-caking agents

Vangi bath

What you’ll cook

Vangi bath

How to use

Three steps to dinner

  1. 01

    Temper mustard, curry leaves and your vegetables in oil or ghee.

  2. 02

    Add 1–2 tsp of the masala per serving and sauté for 30 seconds.

  3. 03

    Stir through rice or dal, adjust salt, and finish with ghee.

Also great for: Brinjal curry, Capsicum rice

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What you actually get

The Curry Shelf
Typical store masala
Roasting
Each ingredient roasted separately
Bulk-roasted or not at all
Grinding
Slow stone-ground, low heat
High-speed mills that burn off aroma
Fillers & starch
None
Often added for bulk
Added colour
None. Colour comes from chillies
Common
Preservatives
None
Common
Freshness
Batch-dated, packed after cooling
Can sit for months

The details

Good to know

Chana Dal, Urad Dal, Coriander Seeds, Fenugreek Seeds, Dried Red Chillies, Black Pepper, Cinnamon, Cloves, Mogga (Kapok Buds), Stone Flower, Star Anise, Cumin Seeds.

Please check the pack label for complete allergen information.

  • Small-batch roasted and stone-ground for full aroma.
  • Clean label: no fillers, no added colours, no preservatives.
  • Packed only after cooling, sealed airtight to lock in freshness.

Store in a cool, dry place away from sunlight. Always use a dry spoon and press the zip seal closed after use. Best enjoyed within 3 months of opening for peak aroma.

Orders ship within 2–3 business days across India. Free shipping on orders above ₹499. If your pouch arrives damaged, write to us within 48 hours and we’ll make it right.

Complete the shelf

Pairs well with

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