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November 21, 2008

Bisi Bele Bhath

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Region : Karnataka
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Recipe
 

Ingredients:

Tur dal

- 1/2cup

Rice

- 11/2cups

Madras onions

- a handful

Small brinjals

- 2

Carrot

- 1

Drumsticks

- 2

A small piece of vegetable marrow

 -  

Turmeric powder

- a pinch

Tamarind

- size of a lime

Red chillies

- 6nos

Green chillies

- 4nos

Mustard

- 2tsp

Curry leaves

- few 

Cashewnut

- 20gms

Coriander leaves

- few

Ghee

- for frying
Salt - to taste

For Powdering :

   

Red chillies

- 6nos

Fenugreek seeds

- 1tsp

Coriander seeds

- 1tsp

Grated coconut

 

For Masala :

   

Poppy seeds

- 1tsp

Cloves

- 4

Cinnamon

- a small piece

Cardamoms

- 4
Aniseeds - 1/2tsp
  Popular Tags:
   Brinjal,   Carrot,   Drumstick,  



 

Bisi Bele Bath is a popular dish made out of rice, lentil (dal), tamarind, chilli powder, ground spices, coconut and other vegetables served with ghee on top. It is very similar to 'Sambar sadam' of Tamil Nadu except that it has his own distinct flavour.

Cooking Method :

Peel Madras onions. Peel and cut vegetables into 1 inch pieces. Wash rice and dal thoroughly. Place it in a container with 21/2 cups of water, a pinch of turmeric powder and chopped vegetables.

Heat a little oil in a frying pan and fry the ingredients for powdering until fenugreek turns golden brown in colour. Powder and keep aside.

Heat some more oil and fry poppy seeds, cloves, cinnamon, cardamom, aniseeds. Powder and keep aside. Soak tamarind in a little water and extract juice. 

Heat oil, add red and green chillies, mustard and curry leaves. When mustard crackles, add to rice and mix well. Add tamarind juice, salt to taste and mix thoroughly.

Heat a little ghee and fry Cashewnuts until golden brown in colour. Add to rice along with powdered ingredients and masala powder. Mix well. Remove from fire. Garnish with chopped coriander leaves and add some ghee just before serving.

 

 
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1 Comments

   Nagalakshmi, Hyderabad, AP stateReplyPosted On:3/8/2010
excellent recepie. it turns out very well; but it would be much tastier if the tamarind pulp is pre boiled before you add cooked rice and dal combo to the seasoned vegetables and masalas.