VARIETY RICE

BISIBELABATH | SAMBAR SADAM

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Bisibelabath is one of the very  famous, tasty karnataka recipes. This is my all time favourite and I love having it in Saravana Bavan. My mom use to cook it so well and I have posted the same recipe here. I have seen the same recipe prepared in other style by precooking rice and dal separately. But I always prefer it pressure cooking with all ingredients added as it saves time and the rice comes out perfectly with semi solid consistency. Today we enjoyed this with capsicum egg podimas. Hope you like it and let me know the results.

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INGREDIENTS:

  • Rice – 1 cup
  • Toor dal – 1 /2 cup
  • Pumpkin chopped  – 1 cup
  • Water – 5 cups
  • Onion – 1
  • Tomato – 1
  • Tamarind juice – 1 /2 cup
  • Turmeric powder – 1/4 tsp
  • Sambar powder – 1 tsp
  • Chilli powder – 1 /2 tsp
  • Coriander powder – 1 tsp
  • Ghee – 2 tsp
  • Salt – as required

SHALLOW FRY AND GRIND

  • Coconut – 1/2 Cup
  • Coriander seed – 1 tsp
  • Cumin seeds – 1 tsp
  • Chana dal – 2 tsp
  • Urad dal – 1 tsp
  • Toor dal – 1 tsp
  • Fenugreek – 1/2 tsp
  • Cinnamon piece – 1 inch
  • Cloves – 2
  • Cardamom – 2
  • Tamarind small ball sized

METHOD:

1.Wash rice and dal well and keep aside. Soak tamarind in warm water and extract juice.

2.Chop onion, tomato and pumpkin into small cubes.

3.Heat oil in a kadai and roast ingredients under “shallow fry and grind” until it changes colour.

4.Transfer it all to a mixer and grind into smooth paste adding little water.

5.Heat oil in cooker, add mustard seeds when they pop add onion and fry until it turns golden brown.

6.Add tomato and saute.  When they become musky add coriander, turmeric, chilli and sambar powders.

7.Saute well and add tamarind juice along with salt.

8.When they bubble add pumpkin, stir well and add rice, dal and grinded paste.

9.Now add water, stir well and close the lid of cooker with whistle.

10.Pressure cook for 4 – 5 whistles. Check if rice and dal cooked well and  if its watery cook for 5 minutes in medium flame.

11.When the pressure gets down,  add ghee and coriander leaves and  fluff the rice gently.

12.The yummy Bisibelabath is ready to be served.

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NOTE:

  • Any veggies can be added and cashews fried in ghee can be used for garnishing.
  • A small piece of jaggery is added at the end. I skipped it as I have added sweet pumpkin.

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