Tuesday, July 29, 2014

Instant whole wheat rava dosa

Whole Wheat Rava Dosa
After an exhausting and long day  roaming outside , I was too tired to cook a dinner .We also didn't want to eat outside as we were eating out the entire day and longed for a simple home food.I was running out of idli/dosa batter as well.So I landed up making this instant and healthy version of  normal rava dosa.The batter for this whole wheat rava dosa must be slightly thicker than that of rava dosa.It tastes great with any chutney or idli podi.

Preparation time:10 mins


Whole wheat broken rava(samba rava)-1/2 cup
Whole wheat flour -1/2 cup
Chemba red rice puttu flour-1/2 cup(you can use normal rice flour also)
Water-2 cups( if batter is too thick add another 1/4 to 1/2 cup water )
Jeera-1 tsp
Crushed pepper(optional)-1 tsp
Chopped green chillies-2 nos
Chopped coriander leaves and curry leaves- few strings each
Finely chopped big onion- 1 no
Hing-1/2 tsp
Salt- to taste
Oil- few tsp to prepare dosa

1. Mix all the above ingredients to a batter which is thinner than normal dosa batter and thicker than normal rava dosa batter.make sure no lumps are there in tha batter.
2.Leave a standing time of 10 mins for the batter.
3. Make dosas on a iron tawa or non-stick tawa with a tsp of oil.Don't make it too thin.

4.Turn it and let it be there for another min.Serve hot with chutney and sambar or idli podi.

*You can substitute half a cup of water with sour curd or buttermilk.
*Adjust water level so that the batter is a little thicker than normal rava dosa batter.
*Please add jeera,hing,coriander and curry leaves and green chillies for  a nice flavour ,otherwise the smell of whole wheat flour will be overpowering.

Monday, July 28, 2014

Ennai Kathrikai Khuzhambu (Andhra style)-Stuffed Eggplants in a spicy gravy

I grew up eating Ennai Kathrikai at home which is a dry curry where the slit brinjals stuffed with Kari podi(dania,red chillies,urad dal and gram dal - roasted and grounded to a coarse powder)are shallow fried in oil. My mother makes it really good. I first tasted Ennai Kathrikai khuzhambu when I went for a holiday trip to masinagudi. I stayed in a resort where the cook prepared this siah. It tasted heavenly with both rice and chapathi. The dish made was spicy and made in Andhra style with peanuts and sesame paste.

I wanted to find this recipe for a long time.I did a lot of research on its ingredients and cooking specifications so as to make changes to fine tune the recipe. I was finally successful in preparing the khuzhambu which was almost same as that of the dish made by the cook in masinagudi. From that day, this khuzhambu is a regular one on our weekend menu at home whenever we get bored of the usual rasam and sambar. It tastes superb with hot rice and any vegetable curry. The curry can be refrigerated and used for the next day and quite interestingly I found that  it's taste increases with time, the more the brinjals are soaked in curry, the better they taste. I mean it tastes best after few hours of making it. Though the process is little bit long, it's worth every step.

Preparation time :35 mins


Purple brinjals:6-8 nos ( please pick uniform sized brinjals)
Chopped big onion-1 no
Tamarind- 1 lemon size 
Chopped tomato-1 no
Small onions-10 nos
Garlic-5 cloves
Curry leaves- few bunch
Peanuts - 2 tbsp
Sesame seeds- 2 tsp
Poppy seeds-2 tsp
Red chillies-8 to 10 nos
Dhania seeds-2 tsp
Jeera and fenugreek seeds- 1/2 tsp each
Peppercorns-1 tsp
Grated coconut-2 tbsp
Turmeric powder- 1 tsp
Hing- 1 tsp
Salt- to taste
Oil - 5 tbsp
Jaggery-1 tsp( optional)

To temper:
Mustard -1 tsp
Fenugreek -1/2 tsp
Curry leaves -1 string
Red chilli-1


1. In a tbsp of oil , roast peanuts,dhania,red chillies ,peppercorns,jeera and fenugreek and keep it aside.Now in the same kadai add sesame and poppy seeds and roast them till they splutter and keep them aside with the above roasted ingredients.(below picture shows ingredients before roasting)

2.In the same kadai ,add small onion,garlic and curry leaves and sauté well. Then add tomatoes and mix well till they become soft.
3.Switch off  the flame and grind all the roasted ingredients in step 1 and 2 along with 2 tbsp of grated coconut to a fine paste.

4. Slit the brinjals lengthwise such that they don't fall apart completely. Make sure to remove the stalk of brinjals.

5. Take a spoon of the ground paste and carefully fill the slit brinjals.

6.In a non -stick kadai add 2 tbsp of oil and place all the stuffed brinjals in it and close the Kadai with a lid.

7.Reduce the flame as well. After few mins open the lid and carefully turn the brinjals so that they get roasted on the other side as well.

8. Once they are roasted ,completely switch off the flame.
9.In a separate kadai,add 2 tbsp oil and add the tempering ingredients.Then add chopped big onion and sauté well.
10.After the onions are done,add the tamarind extract,turmeric powder,hing and salt.
11.Once the mixture starts boiling ,add the ground peanut mixture Of step 3 and roasted brinjals.Reduce the flame and close the kadai with lid.Cook till oil separates.
12.Add jaggery and turn off the heat.Serve hot with rice or chapathi.

Sunday, July 27, 2014

Coriander Rice

A quick and an easy meal and can be prepared in a jiffy.It is an ideal lunchbox recipe as well.The coriander rice was so flavourful and we all relished it a lot. My son always likes pulao and because of him I used basmati rice and whole garam masala (cinnamon,clove,bay leaf and cardamom ) for tempering,so that it gives a pulao touch to this coriander rice. Otherwise it would taste great even without the whole garam masala or basmati rice.
You can use your normal boiled rice to make this dish.I added some peas also to compliment the color of the coriander rice.It tasted heavenly with a simple carrot raita.The same recipe can be prepared instantly with the green chutney I mentioned in my previous post. I have given below how to prepare from the green chutney (made at home and refrigerated)as well.

Preparation time : 15 mins

Basmati rice-11/4 cup
Green peas-1/4 cup(optional ,I used frozen green peas)
Big onion -1(chopped)
Oil-2 tbsp
Salt- to taste 

To grind to a paste:
Fresh coriander leaves-1 small bunch
Mint leaves-15 to 20 leaves approximately
Green chillies-2(my green chillies were super spicy and hot.Adjust according to your need)
Tamarind-1 inch piece
Ginger-1 inch
Garlic-4 cloves 

For tempering:
Cinnamon stick 1 inch- 1 no
Cardamom -2
Bay leaves-2


I)Normal method:
1.Soak the basmati rice in 2 cups of water for 20 mins.
2.Heat oil in a cooker and add the tempering ingredients and sauté till nice aroma arises.
3.Add chopped onions and salt and mix well till the onions turns transparent.
4.Add the ground paste and sauté till the raw smell goes off.
5.Add green peas and soaked basmati rice along with the water and mix well and close the cooker lid and cook for 3 whistles and switch off.
6.Serve hot with carrot raita or potato curry .

II)Using green chutney method:
1.Follow first three steps from normal method.
2.Add 1 tsp ginger garlic paste and 4 tbsp to 5 tbsp of green chutney and sauté well till raw smell goes .
3.Add steps 5 and 6 from normal method.


  • For 1 cup basmati ,I always soak it in 1 1/2 cups of water for 20 mins.Pressure cook for 3 whistles.
  • If you are using boiled rice,then the ratio of rice:water is 1:2 and no prior soaking is required.Pressure cook for 3 whistles.
  • If you do not wish to use whole garam masala then you can add only jeera for tempering.

Friday, July 25, 2014

Chatpata Green Chutney

Well,I like this green chutney for it tastes really chatpata and has a shelf life of one week when stored in fridge. Also it has multipurpose use in my kitchen. I used to love the sandwiches with green chutney which one of classmate bought for lunch at college. When asked for the recipe , she told me roughly that it has mint, coriander leaves, green chillies, onion and lemon juice.

A few years later, when I tried this at home, it was a real flop as it had some bitterness and no one liked it. So I dropped the idea of making these chutney sandwiches at home and ate it outside at food joints.

Few months ago, a neighbor of mine told that the chutney has more of coriander and only a few leaves of mint and then it striked me that I added more mint and less coriander when I tried for the first time. I had finally found the reason for its bitterness and raw taste. Once i corrected my ingredients the green chutney came awesome and everyone liked it a lot. Now, I make it often and store in the refrigerator. It is easy to prepare too. 

I make green chutney sandwiches. I also use this chutney as a side dish for idli or as a dip for chaat items (like cutlets,samosa, bhelpuri etc.) I also make instant coriander rice out of it. A spoon of this chutney when added to the white vegetable kurma also tastes heavenly. Here goes the recipe for my green chutney. Soon in the following week I will post how this green chutney can be used for lot of recipes mentioned above. 

Preparation time:5 mins

Fresh coriander leaves-1 small bunch
Green Chillies-3(my green chillies were super hot so i added 3,increase or decrease based on your need and chilli's heat)
Mint leaves-10 to 12 leaves
Tamarind -1 small gooseberry sized ball
Jaggery-1/2 tsp
Salt-to taste

1.Clean the fresh coriander and mint leaves and grind all the above mentioned ingredients in to a fine paste.
2.Store it in an air tight container and refrigerate for up to 5-7 days and use as needed.
3.Always use a clean and dry spoon to take the chutney.Otherwise the shelf life will be less.
4.Have it in a veg sandwich or as a dip or as a side dish for Idli/Dosa.

Wednesday, July 23, 2014

Mixed Vegetable kurma

A perfect side dish for chappathis or dosa.It is also very nutritious because we add different colored vegetables.I make different versions of vegetable kurmas and this one is a authentic Tamil Nadu style kurma which has coconut ,poppy seeds and saunf paste.Goes great with chapathis , uthappams, appams and idiappams.

Preparation time:20 minutes

Chopped mixed vegetables(carrot,beans,potato,cauliflower,peas)-1 cup
Garlic Pods-5 nos
Ginger-1 inch piece
Cloves and cardamom - 2 nos each
Cinnamon- 1inch piece 2 nos
Onion(big size chopped)-1 no 
Tomato chopped- 1 no
Oil- 2 tbsp
Salt-to taste
Turmeric powder-1/2 tsp
Garam masala-1/2 tsp
Green chillies-2 no s
Chilli powder-1 tsp(adjust according to your need)
Fresh coriander leaves- to garnish

Grind to a paste:
Grated coconut -2 tbsp
Saunf-1/2 tsp
Poppy seeds( soaked)-1 tsp
Cashews(optional)-4 nos

1.Grind ginger and garlic to a paste.
2.Heat oil in a Kadai and add cinnamon,cloves and cardamom and mix till nice aroma arises.
3.Now add ginger garlic paste and slit green chillies and sauté well.
4.Add onions and sauté till it turns transparent . Then add tomato,salt,turmeric powder, chilli powder and mix well till tomato gets cooked.
5. Add all the vegetables and a cup of water and close the Kadai with a lid and lower the flame.Let the vegetables get cooked.
6.Once the vegetables are cooked, add the coconut paste and cover it with lid.If the gravy is very thick then you can add little water and then close the Kadai.
7.once the oil separates from the gravy , add garam masala and switch off the flame.
8.Transfer it to a serving bowl and garnish with coriander leaves and serve hot with chapathi or dosa or idiappam or appam.

*You can add any combination of the above mentioned vegetables.
*Omit green chillies if you don't want it too spicy.
*Soak poppy seeds at least for an hour.otherwise it won't get grind well.

Monday, July 21, 2014

Rajma Aloo curry(Kidney beans and Potato curry )

Making a side dish for chapathi is not easy when you make chapathi daily.So I try to mix and match vegetables and legumes.One such delectable combination is potato and rajma. Rajma is very nutritious and has a lot of protein which is very essential for growing children.My son liked this dish a lot as I paired  two of his most favorite ingredients-potato and rajma. This time I used Sabji masala instead of garam masala as the flavors in sabji masala are subtle and can be used in any curry for chapathi daily .If you don't have one,you can very well add garam masala and it tastes awesome with it as well.

Preparation time-20 mins

Cooked rajma or kidney beans(soak overnight and pressure cook for 4 whistles)-1 cup
Boiled and diced potato(medium size)-3 
garlic-5 pods
ginger-1 inch piece
chilli powder-1 tsp(In my house we like it to be less hot,if you want add more )
Turmeric powder-1 tsp
Sabji masala(or garam masala)-1 tsp
Kasuri methi(optional)-1 tsp
Fresh coriander leaves-to garnish
oil-2 tbsp
salt-to taste

1.Grind onion,ginger and garlic to a fine paste.
2.Heat oil in a kadai and add the above ground paste.Saute till the raw smell goes.
3.Add salt,turmeric powder and chilli powder to the above mixture.
4.After a minute add pureed tomato(grind 1 tomato in the mixer ) and mix well.After the tomato has cooked well,add cooked rajma ,boiled and diced potato and sabji masala to the gravy.Simmer and close the kadai with a lid.
5.Let it slow cook till the oil separates from the gravy.
6.Add kasuri methi and switch the flame off.Garnish with freshly chopped coriander leaves and serve hot with chapati or phulka or plain basmathi rice.

Sunday, July 20, 2014

Colorful Mini Uthappam

My son prefers dosa as breakfast almost everyday. So it is mandatory for me to try something different in it either by adding ingredients in the batter or adding some topping to it.Also I try to include a vegetable in the chutney. Here I have presented mini uthappams with peerkanga thogaiyal ( ridge gourd chutney) and idli podi.These uthappams looks very appealing as there are different colors in the toppings.These uthappams are perfect for a lunchbox as well .

Ingredients :

Dosa batter -500g
Chopped small onion - 10 nos
Chppped Carrot( really small)- 1 no
Fresh corriander leaves finely chopped - 1 small bunch
Idli podi to garnish on top of uthappams
Ghee or oil- for dosa

1. Heat the dosa pan.
2. Take some dosa batter and pour on to the pan into small and thick dosas.
3. Pour a spoon of ghee or oil around each dosa.
4. Add small onion and spread it evenly on one dosa.Similarly spread carrot and chopped corriander leaves on separate dosas.
5. Sprinkle idli podi on each dosa and turn every dosa . This adds flavor and salt to toppings as well.

6.Once they are done, remove from the pan and serve hot with podi or with any chutney of your choice.

Tri color Bell Pepper Pasta

I am not a huge fan of pasta but I eat it occasionally .My husband and kid likes it so much that forced me to try this recipe at home. It is very simple but really very easy to make and is ready in 20 minutes.If you don't get the colored peppers you can add sweet corn kernels and diced carrots. I dint have olive oil or cheese at home when I made this. Still the results were superb.The dried herbs are a must for a real pasta flavor.

Preparation time:20 minutes

Cooked spirali pasta( I got Del Monte brand)-2 cups
Chopped bell peppers(green,red,yellow)-1 cup
Finely chopped garlic-5 nos
Thinly sliced onion(lengthwise)-1 no
Rosemary -1 tsp
Basil-1 tsp
Crushed Pepper- 1 tsp
Tomato juice -made from 1 tomato
Chilli powder- 1 tsp
Garam masala( optional)- 1/2 tsp
Butter or Oil-  2 tbsp
Salt- to taste

1.Cook the spirali pasta as per the instructions on the cover of pasta.
2.In a fry pan , heat oil and add onion and garlic.
3. After the garlic and onion are sautéed, add the bell peppers, salt,pepper,rosemary,basil and chilli powder.
4. After the bells peppers are soft, add tomato juice and mix well.
5.Once the raw smell of tomato goes,add cooked pasta and mix well.If you want a desi flavor then add 1/2 tsp of garam masala now.
6.Garnish with mozzarella cheese and serve hot.

Friday, July 18, 2014

Idli podi-spiced dal powder for Idli/Dosa

Nothing tastes better with idli or dosa than a nice and tasty homemade idli podi(idli milagai podi).Soft idli dipped in idli podi and gingelly oil tastes like heaven and is suitable for a packed lunch anywhere.In my house I really get alarmed when this idli podi gets over as my son likes idli or dosa only with this idli podi. The measurement I ve posted gives nearly 3/4 kg of idli podi and assures you a minimum of month and a half supply.

White urad dal- 1 1/4 cup
Gram dal-1 1/2 cup
Red chillies-1 1/2 cup loosely packed ( increase if you want more spicy.My chillies were medium hot.)
Hing-5 tsp
White sesame seeds- 80 grams
Jaggery-1 tbsp(optional)
Salt-to taste


1.Dry roast urad dal and gram dal separately until they are golden brown.

2.Then roast the red chillies separately till they become puffed up and darkens in color.

3.Now heat the empty Kadai in high flame and then add white sesame seeds.
Keep stirring as they start spluttering.
4.switch off the flame as the sesame seeds starts turning in to light brown and transfer it to a plate immediately.

5. Once all the roasted items cools down, grind the dals and red chillies along with hing and salt in a mixie to a coarse powder.
6.Now add sesame seeds and jaggery and whip it till the sesame seeds are broken down and gets mixed well with the powder.
7. Transfer it into an airtight container and enjoy it with idli,dosa or upma.

* Roasting the dals separately ensures they get evenly roasted as they differ in size.
*Make sure the kadai is really hot before you roast sesame seeds. Otherwise they will not splutter.
* Add sesame seeds only at the end when grinding the powder or else it will release the oil and the idli podi will not be a dry powder.
*You can also use black urad dal and black sesame seeds in the same ratio .Only the color of the idli podi will differ.
* Adding jaggery is optional.In my house everyone likes a tint of sweetness so I add it.
*You can also grind it to a smooth powder if you don't like it to be coarse.

Wednesday, July 16, 2014

Quick Capsicum Rice

I often get confused what to pack for lunch for my kid. Variety rice is quite ideal for lunch boxes and kids too prefer them.My aunt used to make capsicum rice and it tasted lovely in spite of few ingredients.From then,this rice became my favorite and I make it regularly.Here is the quick capsicum rice which is very easy to prepare and tastes really good too.You can have it with a simple raita or potato curry or any roasted vegetable.You can also try it with colored bell peppers.

Preparation time:25 minutes
Serves :2

Cooked rice- made from 1 cup of rice
Capsicum(chopped)-3 nos
Chopped onion-1
Jeera-1 tsp
Chilli powder-1 tsp( adjust to your need)
Salt-to taste
Oil-  2 tbsp
Coriander leaves- to garnish
Roasted bread cut into squares- 2 slices(optional)

1.Cook the rice in such a way they don't stick to each other( 1 cup rice- 2 cups water and 3 whistles in pressure cooker).
2.Heat oil in a kadai,add jeera and after it splutters add onion and sauté .
3. After the onion turns transparent , add chopped capsicum, salt and chilli powder and sauté again.
4.When the capsicum turns soft, add cooked rice and mix well.
5. Garnish with freshly chopped coriander and roasted bread slices and serve hot with raita or potato curry.

*If you want it spicy, you can add split green chillies when sautéing onions.
*A pinch of garam masala at the end will enhance the flavour,but optional as capsicum itself gives a nice flavour to the rice.

Tuesday, July 15, 2014

Sundaikai Vathakhuzhambu

This is an authentic Tam Brahm recipe. Sundaikai(fresh one not vathal)is very healthy as it contains a lot of iron.That's why we put the vegetable after chopping in to the water as it gets oxidized very fast. Many people don't take it as they think it tastes bitter.Sundaikai when cooked properly in an appropriate recipe really tastes very good with 0% bitterness.I generally make either Sundaikai poricha kootu or Sundaikai vathakhuzhambu.This recipe is tangy and spicy and goes well paruppu podi rice or curd rice.

Preparation time:20 mins


Sundaikai split into two or crushed slightly- 50 grams
Tamarind - lemon size
Sambar powder- 21/2 tbsp
Turmeric powder-1 tsp
Hing-1 tsp
Gingelly oil-2 tbsp
Salt - to taste
Jaggery- 1 tsp 

To temper:
Mustard-1 tsp
Fenugreek - 1 tsp
Dry chillies- 2
Curry leaves-few


1.Heat oil in a Kadai and add the tempering ingredients to it.
2.After it splutters,add the fresh split Sundaikai and sauté it in oil.

3.After a minute of sauteing, add tamarind juice ( tamarind dissolved in 11/2 cup water) and add turmeric powder,salt,sambar powder and hing to it.

4.Allow it to boil until the mixture reaches a thick gravy consistency.

5.Once it thickens, add jaggery and remove from flame.Serve hot with plain rice and fried Papad or with paruppu podi rice or curd rice.

*Use only gingelly oil as it renders a good flavour.
*If you feel the gravy has not thickened, then you can add 1 tsp of rice flour dissolved in a tbsp of water at last.This helps the gravy to thicken.
*Adjust sambar powder slightly according to the tanginess of your tamarind.
*Sautéing Sundaikai is must as it becomes soft and bitter free.    

Monday, July 14, 2014

Vegetable Bread Omelette

This is an ideal breakfast recipe as it keeps you full for longer and gets you going.Of course it's healthy when made using whole wheat bread.I generally prefer bread with some spicy dip or side dish and this recipe truly lives up to it. The addition of besan gives this dish the omelette feel.Kids would also like it a lot.Here goes the yummy and healthy breakfast recipe.

Preparation and cooking time: 15 mins

Whole wheat bread - 6 slices
Carrot and cabbage(grated)-2 tbsp
Sliced onion(small size)-1
Turmeric powder-1/2 tsp 
Chilli powder-1 tsp(adjust according to your need)
Green chilli chopped- 1 no(optional)
Coriander leaves chopped finely-  1 tbsp
Besan flour- 4 tbsp
Hing- 1 tsp
Water-1 cup
Salt- to taste 
Oil- few tsp for toasting the bread 

1.Mix besan flour with water and prepare a mixture.
2.Add grated carrot and cabbage, onion,green chilli,salt,hing,turmeric powder ,chopped coriander and chilli powder to this mixture .

3.Heat a non- stick fry pan, add a tsp of oil , now take a spoon of the above besan mixture and spread it on one side of the bread slice and keep this spreaded side facing the oil on the pan.
4. Now as it gets toasted, on the other side of the bread spread a spoon of besan mixture and turn the slice on the tawa .Add another tsp of oil .

5.Once both the sides of the bread are toasted to golden brown, remove it and serve hot with ketchup or any dip of your choice.

*The besan mixture consistency should neither be too thick nor too thin.
*Avoid green chilli if you don't want it spicy.
*Serve it hot as it tastes really awesome when it is hot.
*You can also add chopped curry leaves to the besan mixture.

Friday, July 11, 2014

Curd rice(Thayir sadam)

Well this one is my all time favorite . In fact during my college days it was my staple breakfast!I can live on curd rice to survive.The tempering on it renders it a unique and awesome taste.There are many variations of curd rice. The one I am posting now is very easy as well as a tasty one. The addition of ajwain makes it healthy too .Leftover rice can be transformed in to a heavenly meal and it is ideal as a lunchbox recipe.

Preparation time- 10 mins
Serves - 2


Cooked rice- made from 1 cup rice
Cooking oil-1 tbsp
Mustard seeds - 1 tsp
Curry leaves - 10 nos approximately
Ajwain or omam - 1/2 tsp
Hing - 1/2 tsp
Milk- 1 cup
Thick curd- 1/2 cup
Salt- to taste


1.In a Kadai, heat oil and add mustard seeds and ajwain.
2. Once the mustard seeds splutter, add curry leaves and sauté it till they become crisp.
3. Switch off the flame and add this tadka to the cooked rice. Add salt and hing also to the rice and mix well.
4.The curry leaves should breakdown into bits when you mix it with rice.
5.Add milk and curd to the rice and mix well. Serve it with any pickle or vathakhuzhambu of your choice.


*Cook the rice till they are really soft and could be mashed.
* Before adding milk or curd mix the rice with tadka as the flavours infuse better.
* You can also add green chillies and  ginger in tadka.
*Pomogranete and grated carrot can be used for garnishing.

Bisibelebath( Karnataka version sambar rice)

When it comes bisibelebath I always start drooling! It takes me back to my childhood days when my mom makes it for me. It used to be the ultimate bisibelebath! My mom makes the best. She actually prepares the sambar separately so that the bisibelebath doesn't go dry after it cools down and the separate sambar can be added to the rice and dal mixture before serving to make it the right consistency. Even during my pregnancy I craved for bisibelebath.

 I am basically from Coimbatore and ask anyone there about the restaurant Annapoorna , they will know it. They are famous for their bisibelebath every Sunday and there used to be a huge queue every Sunday just for this particular item which is served with vadams and a big helping of ghee on top.

The recipe I am posting here is basically my mom's with light modifications made by me. Thanks to my friend vidya from bangalore whose authentic bisibelebath inspired me to tailor my recipe. Bisibelebath  with vadams and curd rice makes a wonderful and delicious meal.Whatever be it, the final outcome is awesome!!!

Preparation time - 20 minutes
Cooking time - 30 minutes
Serves - 4


Rice -1 cup(I use the one which comes with electric rice cooker)
Toor dal- 1 cup
Small onions- 10 to 12 nos
Tomato- 1 medium size
Peas,diced carrots,drumstick pieces- 100 gms
Tamarind- small lemon size
Curry leaves- a small bunch
Hing- 1/2 tsp
Turmeric powder-1 tsp
Mustard seeds- 1/2 tsp
Fenugreek seeds- 1/2 tsp
Salt- to taste
Jaggery - 1 tsp
Cooking Oil- 2 tbsp
Ghee - 1 tbsp
Coriander leaves- to garnish

 To dry roast and grind :
Channa dal- 2 tbsp
Red chillies-10 ( adjust according to your need)
Corriandar seeds- 1 1/2 tbsp
Peppercorns - 1/2 tsp
Jeera - 1/2 tsp
Cinnamon stick-1/2 inch
Cardamom- 1 no
Cloves - 1 no
Copra/dessicated coconut - 50 gm
Khus khus or poppy seeds- 1 tsp
Curry leaves- few 

Dry roast (except copra) and grind everything to a fine paste.

1. Pressure cook rice and toor dal in 4 cups water for 5 whistles and simmer for 10 mins.
2.In a Kadai, heat oil and add mustard seeds, fenugreek seeds, curry leaves.
3.After the mustard seeds pop, add small onions and sauté for a minute followed by peas, carrot and drumstick.
4.Add 1 cup of water and add turmeric powder, hing and salt.

5.Let the vegetables get cooked to 3/4th, now add tamarind juice and let it boil for 10 mins in medium flame.

6.Now add the ground paste and jaggery and let it continue on flame for another 5 minutes.

7.Add the mashed rice and dal mixture to this sambar. Make sure there are no lumps and also keep a little portion of this sambar separately so that it can be added to the bisibelebath before serving.It ensures that  the bisibelebath doesn't thickens.
8.Garnish it with coriander leaves and ghee.Serve hot with vadams or papad or chips or potato roast or boondi raita.

* You can add roasted cashews for garnishing.
*If still your bisibelebath thickens after it cools down add hot water and adjust salt accordingly.Never add cold water as it brings down the taste and flavors.
*Rice and dal must be cooked till they can be mashed together to give a smooth texture.Nobody prefers a bisibelebath where one can count the grains in it.