Friday, July 11, 2014

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. 

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