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  • Bisibelebath

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    prekapal
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    This document provides a recipe for Bisibelebath, a South Indian dish of rice and vegetables cooked in a tamarind-based broth. The recipe calls for rice, various dals, potatoes, drumsticks, brinjal, chowchow and other vegetables to be pressure cooked with tamarind juice, sambar powder, and a spice paste made from roasted channa dal, thoor dal, urad dal, coriander seeds, cumin, pepper and other spices. Once the rice is partially cooked, dals are added and cooked further with ghee and tempering of mustard seeds, urad dal and curry leaves. The finished bisibele

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    This document provides a recipe for Bisibelebath, a South Indian dish of rice and vegetables cooked in a tamarind-based broth. The recipe calls for rice, various dals, potatoes, drumsticks, brinjal, chowchow and other vegetables to be pressure cooked with tamarind juice, sambar powder, and a spice paste made from roasted channa dal, thoor dal, urad dal, coriander seeds, cumin, pepper and other spices. Once the rice is partially cooked, dals are added and cooked further with ghee and tempering of mustard seeds, urad dal and curry leaves. The finished bisibele

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    30 views3 pages

    Bisibelebath

    Uploaded by

    prekapal
    This document provides a recipe for Bisibelebath, a South Indian dish of rice and vegetables cooked in a tamarind-based broth. The recipe calls for rice, various dals, potatoes, drumsticks, brinjal, chowchow and other vegetables to be pressure cooked with tamarind juice, sambar powder, and a spice paste made from roasted channa dal, thoor dal, urad dal, coriander seeds, cumin, pepper and other spices. Once the rice is partially cooked, dals are added and cooked further with ghee and tempering of mustard seeds, urad dal and curry leaves. The finished bisibele

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 3

    Bisibelebath

    Bisibelebath/ Sambar sadham requires lot of patience.. .Though I like this


    a lot, I feel lazy to do this often, as it needs chopping, roasting , grinding
    and lots of work.The only relief is you dont need to prepare any vegetable
    curry with this .. It goes well with raitha and chips.

    Ingredients

    Raw Rice- 2 cups


    Thoor dal- 1 cup
    Turmeric powder- ¼ tsp
    Asafoetida- ¼ tsp
    Peas- ½ cup
    Shallots- ½ cup
    Tomatoes-2 cut finely
    Carrot -1 chopped into small pieces
    Beans- 10 chopped finely
    Potatoes-1 chopped into small pieces
    Drumsticks- 1 cut into 3” pieces
    Brinjal – 1 cut into cubes.
    Chowchow- ¼ cup cut into cubes
    Garlic- 6 cloves
    Green chillies- 3
    These are the main veggies. U can add any vegetable u want to this
    except beets and bittergourd.The more the vegetables the better the
    taste. I added bottlegourd too with this.
    Sambar powder- 1 tsp(optional. As I use very little red chilies ,I add this
    for better colour.I use sakthi masala)
    Tamarind – 1 small lemon sized.
    Salt to taste
    Ghee- 5 tsp
    Coriander leaves- 3 tsp chopped

    To roast and grind


    Channa dal- 2 tsp
    Thoor Dal – 1 tsp
    Urad dal- 1 tsp
    Coriander seeds- 3 tsp
    Jeera- 1 ½ tsp
    Pepper- ½ tsp
    Fenugreek seeds- ½ tsp
    Saunf/Aniseeds- ½ tsp
    Curry leaves- a few
    Red chillies- 3( the one I have is very spicy so I add little) or acc to taste
    Cinnamon- 2 one inch pieces
    Cloves- 5
    Coconut- 3 to 4 tsp

    Heat 1 tsp of oil in a pan and add all the spices except coconut and fry for
    2 minutes. Then add coconut finally and fry for a minute. Cool it and grind
    it to a fine paste by adding water.

    For seasoning

    Oil- 3 tsp
    Mustard seeds- ½ tps
    Broken urad dal- ¼ tsp
    Fenugreek seeds- ¼ tsp
    Curry leaves- a few

    Method

    Pressure cook the dal with turmeric powder and asafetida and set aside.
    Soak the tamarind in water and squeeze the juice.
    In a cooker or big vessel, add 10 cups of water(1:5 ratio) . when it boils
    add the rice and the vegetables(from peas to green chillies). When the
    rice is ¾ th cooked. Add the dal and salt.mix properly and add the ground
    paste , tamarind juice, sambarpowder and ghee. Partly Cover and cook
    for a few minutes in reduced flame.Heat oil in another pan and add the
    seasonings one by one. Now add this to the rice. Garnish with coriander
    leaves. Serve hot with raita and papad/chips and ghee on top.
    This bisi bela bhath should be in a slightly semisolid consistency than the
    normal rice.

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