Avarekalu Sagu / Mochai Kurma Recipe - Side dish for Poori,Chapathi

In Karnataka hotels,Poori is usually served with Sagu. Sagu is nothing but a masala gravy/kurma made with freshly ground coconut + spices. Vegetable sagu is the most popular side dish for poori & chapathi here. But during avarekalu season, it is used instead of mixed vegetables.Last weekend I tried Avarekalu Sagu ( Lilva beans/Hyacinth beans in English, Pachai Mochai in Tamil) for the first time following the recipes from my hand written cook book & this blog. It came out really well and tasted yummy with poori. I served the same with dosa for my daughter. I was happy that I made a healthy,protein rich gravy for our breakfast.

Now Avarekalu season has almost come to an end. Sorry for this late posting. I hope this recipe would be useful to you all at least for the next season. If you wish to try this masala sagu, just replace avarekalu with potato, cauliflower or mixed vegetables like carrot,beans & peas. The ingredients I have used for grinding masala is the highlight of this recipe more than the vegetables. Do try it and leave your feedback here. Lets see how to make this yummy Karnataka style Avarekalu sagu/Kurma for Chapathi & poori.

Check out my Hitikida bele avarekalu saaru , Avarekalu Huli & Avarekalu Biryani recipes too.

Avarekalu sagu recipe

How to make avarekalu sagu/Kurma for chapathi,poori

Cuisine: Indian

Category: Side dish for chapathi/poori

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200ml Avarekalu / Hyacinth beans - 1 cup Big onion – 1 no Tomato – 1 no Potato – 1 no Mint + coriander leaves – 1 tbsp Sugar – a pinch Water & salt - as needed To grind Grated coconut - 1/4 cup Khus khus - 1 tsp ( optional) Big onion – 1/2 no  Garlic cloves – 4 nos ( small) Dhania/coriander seeds - 1 tsp Green chillies - 3-4 nos Cardamom - 1 no Cloves – 3 nos Cinnamon - 2 inch piece Dalia/Pottukadalai/fried gram dal – 1/2 tbsp To temper Cooking oil – 2 tbsp Mustard seeds – 1/2 tsp Curry leaves - few

METHOD

Remove the outer covering of avarekalu and wash them.No need to peel its skin.Grind the ingredients given under “ to grind” to a smooth thick paste. Heat oil in a pressure cooker base and temper mustard seeds,curry leaves.Add onions,tomato pieces. Saute until tomato turns mushy.Now add turmeric powder, avarekalu,potato pieces and ground masala.Mix till raw smell goes off. Add the finely chopped mint+coriander leaves, required water and salt.Check for taste and add some red chilli powder if its less spicy. Pressure cook in low flame for 2-3 whistles.Remove the lid and serve hot with poori or chapathi. Enjoy !

Note

Add more or less chillies based on your taste.You can replace green chillies with red chilli powder too. Add 1/4 tsp of garam masala powder at the end for more flavor. Adding mint+coriander leaves is optional. Sprinkle some lemon juice at the end if needed

Yummy,flavorful Side dish for Poori & Chapathi,enjoy !!

Technorati Tags: Avarekalu sagu,avarekalu sagu recipe,Poori Sagu,avarekalu recipe,avarekalu masala curry,avarekalu gravy,avarekalu recipe for chapathi,avarekalu curry,avarekalu in english,avarekalu saaru

 

Very good recipes Tags: Avarekalu sagu, avarekalu sagu recipe, Poori Sagu, avarekalu recipe, avarekalu masala curry, avarekalu gravy, avarekalu recipe for chapathi, avarekalu curry, avarekalu in english, avarekalu saaru

Continue Reading...

Avarekalu Huli Recipe – Hyacinth Beans Gravy–Karnataka Recipes

Avarekalu(Cow pea/Hyacinth beans/Lilva beans in English, Mochai in Tamil) season is around in many parts of Karnataka. In Bangalore, every year during winter, december-Janurary Avarekalu Mela is conducted in Food street, VV puram. Recently when I met my School moms friends,Tara was telling me about the varieties of avarekalu dishes she tasted in Avarekalu Mela. I got tempted to try some recipes with it and post here.

Last year during this time, I shared Hitkidabele Avarekalu saaru and Avarekalu Pulao recipes. So this year i tried a yummy Avarekalu Huli recipe and Avarekalu dry palya  for rice by getting the recipes from my friend Megha. She shared her mom’s recipe which was very different from the ones I saw in various blogs.So i tried it & came out really well.We loved this gravy with rice. It was tasting more like Arachuvitta Vathakuzhambu. I used less oil than what Megha suggested. Still it was very tasty. Ok, Lets see how to prepare Karnataka style Avarekalu Huli.

Avarekalu Huli Recipe

Avarekalu Huli Recipe - Gravy for rice adding field beans

Cuisine: Indian

Category: Side dish

Serves: Serves 2

Prep time: 15 Minutes

Cook time: 15 Minutes

Total time: 30 Minutes

INGREDIENTS

Avarekalu with skin / Hyacinth beans - 1/2 cup Potato - 1 no Brinjal - 1 no Big onion – 1 no Garlic bulb – 1 whole ( with 15 cloves) Salt & water - as needed To grind Tamarind - A big gooseberry size Grated coconut – 1 tbsp Red chilli powder – 1 tbsp Dhania powder - 2 tsp Turmeric powder - 1/8 tsp Coriander leaves - 1 sprig ( optional) To temper Cooking oil or gingely oil - 1 tbsp Mustard seeds - 1/2 tsp Cumin seeds/Jeera - 1/4 tsp Urad dal - 1/2 tsp Curry leaves - few

HOW TO MAKE AVAREKALU HULI - METHOD

Wash and keep the avarekalu.Wash and peel the skin of potato. Chop into 4 big pieces.Wash and cut brinjal into chunks. Pressure cook avarekalu,chopped brinjal & Peeled,chopped potato adding required water & salt. Set aside. Soak tamarind in a cup of water. Brush the onion with oil. Burn the whole onion(with skin) over direct flame.Use a tong & hold the onion. Roast it all the sides in low to medium flame. When the skin of onion turns black, remove & let it cool. Similarly roast the greased whole garlic bulb on all sides till its skin turns black.( Refer Notes for variations) Peel the outer skin of garlic & onion. Grind it to a smooth paste adding soaked tamarind, coconut,chilli powder, turmeric powder, dhania powder and coriander leaves. Mix this paste with the cooked avarekalu,potato & brinjal pieces. Check for consistency  & taste and add some water  or chilli powder, dhania powder if needed. Let the gravy boil for few minutes.Gravy will thicken as it boils. Switch off the flame & temper mustard seeds, cumin, urad dal & curry leaves. Add to gravy and mix well. Enjoy !

Note

Adjust the quantity of chilli powder & dhania powder as per your taste. This gravy is meant to be thick. If you want to make it slightly thin, add little water. If you don’t want to burn the onion & garlic, Just chop them and saute in a tbsp of oil. You can also replace red chilli + dhania powder with 1 tbsp of sambar powder.

Try this yummy avarekalu huli saaru recipe for rice & enjoy !!

Technorati Tags: avarekalu huli,avarekalu recipes,avarekalu recipe,avarekalu saaru,avarekalu sambar,field beans gravy,field beans recipes,mochai kottai recipes,mochai recipes,Karnataka recipes

Very good recipes Tags: avarekalu huli, avarekalu recipes, avarekalu recipe, avarekalu saaru, avarekalu sambar, field beans gravy, field beans recipes, mochai kottai recipes, mochai recipes, Karnataka recipes

Continue Reading...

Khara Biscuit Recipe / Masala Biscuits - Savory Cookies

I love Bangalore Iyengar Bakery’s Khara buns & Khara biscuits more than Benne biscuits.But I usually bake benne biscuits/Nankhatai as its my family’s favorite.This morning I tried savory biscuits/Masala biscuits for the first time by referring this recipe.Actual recipe called for using butter or Vegetable shortening.In bakeries,they use vanaspati/Dalda.But I halved the recipe & used cooking oil(refined oil) to cut down the calories.I was really skeptical about the result.But good biscuits came out very well with melt in mouth texture & crispiness.I was so happy about this bake and enjoyed it with my tea.Friends,do try this bakery style Masala biscuits/Khara biscuits and enjoy your tea time ! Color of this biscuit may vary slightly based on the time of baking and quantity of spices used.But the taste would be gr888 !

Continue Reading...

Karnataka Style Easy Obbattu Saaru Recipe - Holige Saaru - Hoorna Saaru

Last year this day, I tasted Karnataka special Obbattu saaru for the first time in my (school moms group) friend Megha’s house. This title may sound new to some of you. Let me first tell you what it is. Obbattu saaru also known as holige saaru and hoorna saaru is nothing but a rasam kind of gravy that is prepared using leftover pooran/hoorna used for making obbattu. Its one of the most popular recipes in Karnataka. Usually Kannadigas make obbattu (Holige/Puran poli) for almost all the festivals like Ugadi,Varamahalakshmi, Gowri Ganesha etc. 

On those days, they never fail to make this obbattina saaru using the left over dal chana dal pooran. Everybody love this saaru equally as obbattu. Authentic version of this gravy requires freshly ground masala with rasam powder/Thili saaru powder, coconut and poppy seeds. 

As I don't have Karnataka style rasam powder in hand, I have not shared the traditional method of making obbattu saaru in this post. Instead I have given an easy ans simplified version without using rasam powder from my friend Mega. She taught me a very simple and quick recipe using readymade spice powders. Many thanks to Megha for teaching me this easy n quick version.

To be frank, I love this saaru more than obbattu. The combination of sweet and spicy taste is the highlight of this gravy. It tastes great when its reheated and used the next day. This morning I made obbattu saaru using the leftover chana dal pooranam I made for Ganesh chaturthi kozhukattai/modak.

 I am sure many of you would have made this pooran yesterday for Gauri Ganesha festival. So I thought of sharing this simple recipe for you to try if you have some pooran left over in hand. I will try to post the authentic obbattu saaru recipe soon. But before that, try this easy method and let me know how u liked it. .Lets see how to make this  Karanataka style easy Obbattu saaru with simple steps.

Do check out my Mysore rasam recipe if interested !

Obbattu Saaru Recipe

Obbattu Saaru - Karnataka's delicacy using dal pooran

Cuisine: Karnataka

Category: Gravy

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS
1 cup - 250ml

Dal pooran/Holige pooran - 1/3 cup Dal water - 1 cup Tamarind - Big gooseberry size Red chilli powder - 3/4 tsp (I used Kashmiri red chilli pwd) Dhania powder - 1 tsp OR Karnataka rasam powder - 2 tsp Turmeric powder - 1/8 tsp Hing/Asafetida - a pinch Green chillies - 2 nos ( slitted) Big onion - 1 no ( finely chopped,optional) Grated coconut – 2 tbsp  Salt & water - as needed To temper Cooking oil or ghee - 1 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Curry leaves - few Coriander leaves - to garnish

METHOD

Take the tamarind extract using 1 cup of water. Mix 1 cup of dal water & 1/3 cup of pooran to it. Add finely chopped onion, slit green chillies, curry leaves, salt, turmeric powder, red chilli powder, dhania powder,hing and mix well. Check for taste and adjust the spices and salt accordingly. (Instead of red chilli powder + dhania powder, you can use Karnataka thili saaru pudi / rasam powder).  Boil well for few minutes till it thickens slightly. Lastly temper mustard seeds, cumin & curry leaves. Add to the gravy. Garnish with coriander leaves & grated coconut. Enjoy mixing with plain rice & ghee!

Note

Instead of Red chilli powder & dhania powder, you can use thili saaru powder i.e rasam powder if you have. You can also use sambar powder. Adding grated coconut for garnishing is optional. You can add a piece of jaggery for more sweet taste. If you don’t have pooran in hand, pressure cook some toor dal or chana dal, mash it well and use it along with cooked water.  Add some jaggery to get sweet taste.

Try this simple version of Obbaattu saaru and enjoy with plain rice !

Technorati Tags: Obbattu saaru recipe,Obbattu saaru,Holige saaru,Obbattu rasam,Obbattina saaru,Karnataka recipes,Easy obbattu saaru,Indian obbattu saaru,How to make obbattu saaru

Very Good Recipes Tags: Obbattu saaru recipe, Obbattu saaru, Holige saaru, Obbattu rasam, Obbattina saaru, Karnataka recipes, Easy obbattu saaru, Indian obbattu saaru, How to make obbattu saaru

Continue Reading...

Curd Kodubale-Mosaru Kodubale Recipe-Karnataka Snack Recipes

Kodubale is one of the most popular snack recipes of Karnataka.I am a big fan of it.This afternoon I was badly tempted to try some crispy, deep fried snacks recipes and I was looking for a good chakli/Murukku recipe.I found one and called my friend Archana(school moms group) to confirm the recipe.But she suggested me to try Curd Kodubale(Mosaru kodubale) and shared her family recipe with me. I became double happy and tried it immediately.Ingredients,Preparation,color,taste and texture of this kodubale is completely different from the usual ones.I have heard Curd kodubale is served as a breakfast along with green coconut chutney.I have also tasted them in Food street,VV puram.But Archu told me that they have this as an evening snack along with tea.Breakfast or snack,whatever it may be,the taste is ultimate.The beauty of this recipe is,it doesn’t have any fat like butter,ghee or oil and not even maida in the dough.But I won't say its a low calorie snack as it is deep fried.Its just made of rice flour cooked in Curd + spices mixture.It can be made quickly and it tastes spicy with mild tanginess.What are you waiting for,just try this snack for your family in this weekend and take the credits ! Lets see how to make this yummy Karnataka special Kodubale recipe.

Curd Kodubale/Mosaru Kodubale recipe

Karnataka special Snack/breakfast recipe - Curd Kodubale/Mosaru koduable !

Cuisine: Karnataka

Category: Snacks

Serves: 25-30nos

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200ml Rice flour - 1 cup Sour curd - 1/2 cup Water - 1 cup Red chilli powder or green chilli paste - 1 tsp Hing/Asafetida - a big pinch Cumin seeds/Jeera - 1/2 tsp Yellow Moong dal - 2 tsp Coriander leaves- 1 tbsp Salt - as needed Cooking oil - to deep fry

METHOD

Take 1/2 cup of curd and whisk it by adding 1 cup of water.You will get 1.5 cups of buttermilk in total.To that buttermilk,add the spice powders,salt,moong dal,coriander leaves and cumin seeds.Mix well. Boil the buttermilk mixture for 2-3 minutes. Simmer the flame and add the rice flour.Mix well and make a thick dough.Remove from the flame and let it become warm.Use your hands and knead the dough. Take a small ball sized dough and roll it to make a thick cylinder.Join the edges and make a circle shape. Cover & keep the remaining dough else it will become dry and cracks will form in kodubale. Heat oil in a kadai and check the heat by dropping a pinch of dough.If it rises immediately,the temperature is just right.Drop the rolled kodubale and deep fry  in low to medium heat till the bubbles cease in oil.Flip it whenever needed.Deep fry in batches and store in a box once its cools down completely. Enjoy !

Note

Add more chilli powder as per your taste. The color of this kodubale is supposed to be white.So do not brown them. Use sour curd for best taste.But use 1/4 cup of curd if it is too sour. Do not forget to knead the dough.Dough should be smooth without cracks.

Crispy Kodubale with Hot tea !! Yummmm !

Technorati Tags: Kodubale recipe,curd kodubale,Mosaru kodubale recipe,Mosaru kodubale,Karnataka recipes,Kodubale,Karnataka kodubale,How to make kodubale

Very Good Recipes Tags: Kodubale recipe, curd kodubale, Mosaru kodubale recipe, Mosaru kodubale, Karnataka recipes, Kodubale, Karnataka kodubale, How to make kodubale

Continue Reading...

Iyengar Bakery Bread Toast - Bangalore Style Masala Vegetable Sandwich Recipe

 Iyengar Bakery’s masala vegetable bread toast also known as open sandwich is very popular in Bangalore. I have tasted this many times but never thought of sharing this simple and easy bread recipe here.You can call this as “Indian Bruschetta”, hehe. Yesterday I bought a pair of toast from the bakery and relished it with tea. I got tempted to make it at home. This morning I made it for Raksha and Sendhil’s lunch box. Yes, this sandwich tastes good even if it cools down. The spicy vegetable masala used here is a very simple one with onion,tomato and grated carrot. So no kid would say NO to this combo. I have made it as an open sandwich. You can even grill this sandwich recipe.I am sure it would taste great in all the ways. Last year I shared Iyengar bakery style benne biscuit recipe which is super hit in my blog. I am happy to share yet another Iyengar Bakery style recipe in my blog. I have made this sandwich with milk bread.You can also replace it with whole wheat bread.I hope you will try this recipe and like it. Lets see how to prepare this yummy and easy bread sandwich recipe.

Iyengar Bakery Bread Toast Recipe

Masala vegetable toast - Iyengar Bakery Style Recipe

Cuisine: Indian

Category: Snacks

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Bread slices - 5 no Carrot - 1 big Big onions - 2 nos Tomato - 1 no Green chilli – 1 no Capsicum - 2 tbsp ( chopped) Curry leaves - few Grated cabbage - a fistful ( optional) Turmeric powder - 1/8 tsp Cumin powder – 1/4 tsp Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Tomato ketchup / sauce - 1 tbsp Salt - as needed Cooking oil - 2 tbsp Cumin seeds - 1/2 tsp Ghee or oil - to toast the bread

HOW TO MAKE IYENGAR BAKERY MASALA TOAST - METHOD

Wash and grate the carrot using a grater.Slice the onions and chop the tomatoes. Chop & slit the green chilli. Set aside. Heat oil in a kadai, splutter cumin seeds and saute the onions,green chillies, capsicum, curry leaves, grated carrot together. Lastly add the tomato pieces and mix well till it starts to turn mushy. Add salt, turmeric powder, chilli powder, cumin powder, garam masala powder, tomato sauce and mix well. Heat a dosa pan and toast the bread slices by adding oil or ghee. Apply the masala on one side.Serve hot ! Enjoy !

Note

Adding grated cabbage is optional. If you don’t want to add onions, you can use cabbage in place of it. I used more carrot for my daughter’s sake. But in Iyengar bakery original recipe,they had used more onions than carrot. So change the quantity of ingredient as per your liking. You can replace garam masala powder by chat masala powder.

Enjoy this easy sandwich for your tea time !

Technorati Tags: Iyengar bakery's bread sandiwch,iyengar bakery bread toast,iyengar bakery carrot sandwich,iyengar bakery bread toast recipe,bread masala toast recipe,make iyengar bakery toast,iyengar bakery recipes,bread recipes,Sandwich recipes,Easy sandwich

Very Good Recipes Tags: Iyengar bakery's bread sandiwch, iyengar bakery bread toast, iyengar bakery carrot sandwich, iyengar bakery bread toast recipe, bread masala toast recipe, make iyengar bakery toast, iyengar bakery recipes, bread recipes, Sandwich recipes, Easy sandwich

Continue Reading...

Khara Bath Recipe-South Indian Breakfast Recipes

Khara bath is the most popular Breakfast recipe in Karnataka. Kharabath is nothing but Semolina/Sooji/Upma Rava cooked in lots of ghee and oil with vegetables and spices. In Bangalore, there is no breakfast menu without khara bath in hotels. It is also served as “Chow Chow bath” along with a scoop of Kesari bath. I have also shared Chow Chow Bath recipe here.

Among all the hotels that serve khara bath, Brahmin’s coffee bar kharabath is the most popular one. Any body who visit Bangalore for the first time would wish to try Idli, khara bath, coconut chutney and filter coffee in brahmin’s coffee bar. I am happy that I have tasted it twice with my School moms friends in Gandhi Bazaar.

After tasting there, I have tried several times to recreate the same at home by referring so many recipes and youtube videos. But nothing came up to the mark. Recently I came across Shanthi mam’s recipe using bath powder which was very different from other recipes I had tried. So I bookmarked and tried it today for our breakfast. It came out really well and I was completely happy with the result. I won’t say it tasted 100% like Brahmin’s coffee bar ones. But it was close it. Sendhil liked it a lot and he was full of praises. What else I need to post this recipe.

To get the actual taste of karabath, you must add more ghee, oil. So please don’t hesitate to use it. After all we are going to make it once in a while. Don’t worry about the Calories and just enjoy this Karnataka delicacy at home.

Lets see how to make Karnataka most popular Kharabath recipe with stepwise pictures !
Check out my other Yummy Karnataka Recipes HERE

Continue Reading...

Udupi Sambar Recipe-Hotel Style-No Onion No Garlic Sambar

Last week I tried this Udupi hotel sambar recipe for idli and that too without onion,garlic brahmin version after years.I came across this recipe in “The Hindu” Food safari section.The recipes I have tried from that section is always a super hit in my home.The best example is my soft kulcha recipe.The taste & cooking method of this udipi sambar is very close to my Hotel idli sambar using freshly ground sambar powder.So Sendhil & myself liked it a lot and relished with idli,dosa.Try this recipe if you are looking for a no onion no garlic side dish for idli,dosa & pongal.You will love it !Lets see how to make this Karnataka Udupi's most popular sambar recipe with step by step pictures.

Continue Reading...

Bisi Bele Bath Recipe-Karnataka Special Bisibelebath - Sunday Lunch Recipes Series-17

This week’s Sunday lunch recipes is not a biryani post as u all expected.Instead I made Bisi bele bath as per a reader’s request.I posted Homemade bisi bele bath powder few months back and completely forgot about it.But one of my readers reminded me and asked to share bisi bele bath recipe using that powder.Though I have been making it very often,I have not shared this easy recipe here.So I made bisi bele bath and curd rice for our Sunday lunch yesterday just to make this post.It came out really well and tasted similar to the ones made using MTR bisibelebath powder.I referred this You tube video for the recipe,made some changes to make the cooking method even more easy.I have not tasted the authentic bisi bele bath recipe in MTR restaurant but I am a big fan of my (school moms) friend Megha’s bisibelebath.She uses store bought bisi bele bath powder mostly.I am glad this recipe turned out very similar to hers and most importantly I was able to bring the watery consistency.Generally bisi bele bath is served with kara boondi on top.It is one of the best side dish for bisi bele bath. But in my family, both Sendhil & Raksha loves to have it with ghee & raw onion topping. Do try this easy recipe and make this for your lunch box. Don’t forget to reheat it before you eat because bisi bele bath has to be eaten hot as its name suggests(bisi-hot,Bele-dal,Bath-Rice recipe)

Bisi bele bath Recipe - Karnataka Style

Karnataka style Bisi bele bath recipe using Homemade bisi bele bath powder

Cuisine: Indian

Category: Rice recipes

Serves: Serves 3-4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
1 cup - 200ml

Raw Rice or steamed rice - 3/4 cup Toor dal - 1/2 cup Turmeric powder - 1/4 tsp Water- 6 cups for rice+dal ( Totally I used around 9 cups) Salt - as needed Cooking oil – 2 drops Knol Khol/Kholrabi- 1/2 no Brinjal - 1/2 no (long variety) Beans - 5 nos. Carrot - 1 no (optional) To grind Bisi bele bath powder - 4 tbsp Grated coconut - 1/4 cup Tamarind - Big gooseberry size Jaggery - 1 tsp Water - to grind To temper Cooking oil - 1 tsp Mustard seeds - 1/2 tsp Curry leaves - few Hing - a pinch Roasted peanuts - 2 tbsp Ghee – 1-2 tbsp

METHOD

Take rice,dal,chopped vegetables,salt,turmeric powder,2 drops of oil and 6 cups of water. Cook it for one whistle in very low flame.Remove the lid and mash the rice,dal mixture very well.Add 1 cup of water to it and set aside. Now take the bisi bele bath powder,grated coconut and soaked tamarind along with little water in a mixie jar. Grind it to a smooth paste. Take the ground paste,add 2 cups of water and some salt to it. Mix well and boil the mixture in a kadai.Add some jaggery.Let the mixture roll boil for 5 minutes.You will get a nice smell. Now add the masala to the rice+dal mixture. Mix well and add 1 more cup of water.Check for taste and add more salt & bisi bele bath powder if needed. Let it boil nicely for 2-3 minutes. Lastly add 1 tbsp of ghee.Mix well.Adjust the consistency of rice by adding more water.It should be pourable.So add more water based on that and check for salt.Temper mustard,curry leaves, roasted peanuts and hing in a kadai and add to the rice.Mix well and serve hot !! Yummy,hot bisi bele bath is ready.Serve with kara boondi or raw onions as I did !

Note

Add more bisi bele bath powder based on the spice level. You can add more jaggery if you like sweet taste. No need to use carrot or raddish .But you can use peas,chow chow/chayote if u wish.Skip Kholrabi if u don’t like it. Taste the bisi bele bath and adjust the salt whenever needed Addition of ghee at the end gives a great taste.So don’t skip it.

Enjoy eating hot,hot bisi bele bath with kara boondi or Raw onions.Tastes great !!

Technorati Tags: Bisibelebath recipe,Bisi bele bath recipe,How to make bisi bele bath,Karnataka bisi bele bath,Cook bisi bele bath,Bisibelebath,Bisi bele bath powder,Rice recipes,Variety rice,rice varieties

Continue Reading...