Bisibelabath is one of my favourite rice variety. Bisibela bath is originally a karnataka recipe and the tamil version of bisibela bath is more of a customized version of the original one and often referred as sambar rice. My mom cooks bisibela bath very well and the same recipe is given below. Try it out and let me know.
Preparation and Yield:
Method
Preparation and Yield:
| Preparation time | 15 mins |
| Cooking Time | 40 mins |
| Servings | 3 |
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| Bisibelabath (Sambar Rice) |
Ingredients:
| Raw Rice | 1 Cup* |
| Thur dal | 1/2 Cup |
| Tamarind | 1 lemon size |
| Onion ** | 1 |
| Drumstick | 1 |
| Beans | 10 |
| Carrot | 2 |
| Potato | 1 |
| Capsicum | 1 |
| Turmeric | 1/4 teaspoon |
| Hing | a Pinch |
| Chopped Coriander leaves | 1 tablespoon |
| Cashews | 10 |
| Sambar Powder | 1 teaspoon |
*1 Cup = 250ml
**Baby onions is preferable than normal onions
For Grinding:
| Oil | 1 teaspoon |
| Coriander Seeds | 1 tablespoon |
| Channa Dal | 2 teaspoon |
| Red Chilli | 5 |
| Fenugreek seeds | 1/4 teaspoon |
| Cumin seeds | 1/2 teaspoon |
| Cinnamon Stick | 1 inch stick |
| Cloves | 3 |
| Cardamom | 1 |
| Grated Coconut | 1/2 Cup |
For Seasoning:
| Ghee | 1 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| Curry Leaves | few |
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| Bisibelabath (Sambar Rice) |
Method
- Soak the tamarind in the water and extract the tamarind juice.
- Cook one cup of rice with half cup of thur dhal and pinch of turmeric. Add little more water than the usual water that you add for cooking the normal rice and allow one more whistle in the cooker. This is to make sure that the rice/dhal mixture is cooked properly. Cut the vegitables lengthwise (as we do for Aviyal) and cook them and keep it aside. For drum stick we can remove the outerskin and keep only the inner stuffs.
- Cut the onion finely and keep it aside. Heat the thawa and add one spoon of Oil. Once the Oil gets heated, then add red chilli, dhaniya, channa dhal, fenugreek (vendhayam) seeds, cumin seeds (Jeera), and fry them till the colour of the dal changes to light brown. Switch off the flame and allow the mixture to cool. Add grated coconut, cloves, cinnamon and cardamom to the fried grinding ingredients
- Grind the mixture in the mixer to a nice paste and keep it aside.
- Add the tamarind juice to the cooked vegetables and keep in flame. Also add sambar powder, Asefotodia, salt and allow the mixture to cook in the low flame for about 5 minutes.
- Add the ground masala to the tamarind and vegetable mixture and boil for 5 minutes. Finally garnish with chopped coriander leaves and remove from flame.
- Heat the thawa and add a spoon of oil. Add the mustard and once the mustard started to sputter then add curry leaves. Add the onion and fry till its color changes to light brown. Then add these seasoned ingredients to the bisibelabath mixture.
- Take the cooked rice+dal and slightly mash it with a ladle. Add the bisibelabath mixture to the cooked rice and dal and mix well. Finally garnish with roasted cashews and mix well
- The yummy Bisibelabath is now ready to serve with onion Raitha or just papad or chips.
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| Bisibelabath (Sambar Rice) |