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January 9, 2009

BISIBELEBATH RECIPE

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bisibelebhath

We tried this rice in the weekend following my cook book recipe. U all know Bisibelebath is a Karnataka special dish. But  this is not the traditional recipe. We made sambar and rice separately & mixed them. Here is the recipe,

Check out my latest Karnataka style Bisi bele bath recipe

  Ingredients 

Vegetables – ALL or ANY(Carrot, beans, potato, peas, radish, brinjal, chow-chow, raw banana, drumstick, broad beans etc)        2 cups
Rice      1/2 cup
Water       4 cups
Toor dal      1/3 cup
Tamarind A big gooseberry size
Cooking Oil   1 tbsp + 2 tsp (to roast)
Sambar powder    1/2 tsp
Jaggery    A Small piece

To Roast & Grind


Dhania/Dry Coriander seeds 2 tsp
Fenugreek 1/2 tsp
Chana dal 1 tbsp
Red chilly 6 – 8 nos (adjust)
Asafetida/Hing a pinch
Cinnamon 1 small stick 
Cloves 2 nos 
Grated Coconut 2 tbsp

To temper
Mustard seeds 1/4 tsp
Jeera/Cumin seeds 1/4 tsp
Sambar onions/Pearl onions 1/4 cup
Green chilly 1 no
Curry leaves 1 sprig
Oil 1 tsp
Coriander leaves to garnish
Cashew nuts a few

  Method

  1. Wash and Pressure cook rice with required water. Keep it for 2 –3 whistles and till it is overcooked & mushy. Set aside. Cut all the vegetables for 1 inch size.
  2. Then pressure cook toor dhal with a drop of oil and a pinch of turmeric powder. Keep it for 2 whistles. Hand blend it. Mix well to become mushy. Soak tamarind in water and extract pulp from it.
  3. Heat a kadai with 1 tsp of oil and roast all the items given under “To roast & grind” table and lastly add the grated coconut, roast it well and grind in a powdered form. Keep it aside.
  4. Heat oil in a pan, add the tempering items,sambar onions and green chilli. Saute till they are transparent. Add the tamarind extract, all the raw vegetables and a pinch of asafetida. Close the pan with a lid. It should boil till the vegetables get cooked.
  5. Now add the cooked toor dal and sprinkle the ground powder. Mix well to avoid lumps.
  6. Let it come to a boil. Finally add the curry leaves and coriander leaves.
  7. Delicious SAMBAR IS READY !!
  8. Now take the rice in a big vessel and add the required amount of sambar to it with ghee. Mix it well.
  9. Sprinkle coriander leaves and serve hot with Papad or Vadaam!

NOTE:
  1. As we prepare the sambar separately,u can use the same for dinner too!! It tastes excellent with idly,Pongal & dosa!! So no need to prepare any side dish for dinner.U can take rest and enjoy the weekend!! 
  2. I’ve mentioned 2 cups of vegetables for just 1/2 cup of rice because this is the easiest way to make the children to eat vegetables :).Please reduce the amount of vegetables based on your wish.
  3. In Karnataka, they add cloves and cinnamon while grinding the spices but I don’t add it. I make it in our style. So if you need the authentic bisibelebath , roast the cinnamon and cloves along with spices , Powder them and add..
  4. Add more sambar while you mix with rice because the rice absorbs all the sambar by the time you eat. Keep some sambar in reserve. I always mix the rice & sambar just before eating and serve hot.
  5. Atlast, add little ghee to enhance the taste and flavour.

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8 comments :

Srikitchen said...

wow! delightful!

Nithya Praveen said...

My fav one...In bangalore there is the famoue MTR(restaurant),they make the best Bisibelabhath.Yours reminded me of that...yummy~

Chitra said...

Thank u so much srilekha.
Thanks nithya.I havent been to MTR.Will try to taste this dish there.Thanks again.

Dibs said...

Thanks for visiting! Think its the first time I am here. I love bisibelebath, with fried rice crispies, and salad!

Chitra said...

Thanks dibs:)

Ann said...

Wow looks so yummmmmmmmy!

Mina Joshi said...

I have your picture being used by another blogger: http://topbestdesignideas.blogspot.co.uk/2014/06/sambar-rice-recipe.html.

Chitra said...

Thanks for informing me.I have mailed him..Lets see..