Bisibela bath is one of my favourite rice varities. 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 is recipe is given below. Try it out and let me know.

Bisibela bath (Sambar Rice)
Bisibela bath (Sambar Rice)
Ingredients:Rice - 1 cup
Thurdhal - 1/2 cup
Sambar onion - 10 nos
Drum stick - 1 no
Beans - 100 g
Carrot - 100 g
Potato - 2 nos (1 if big)
Turmeric - A pinch
Asafoetida - A pinch
Tamarind - 1 small lemon size
Coriander Leaves - few
Ghee - 1 teaspoon

For Grinding
Oil - 1 tea spoon
Channa dhal - 2 tea spoon
Dhaniya - 2 tea spoon
Red chilli - 4 nos
Fenugreek seeds - 1/4 teaspoon (Vendhayam)
Cumins seeds - 1/4 teaspoon (Jeera)
Grated coconut - 3 teaspoon
Cloves -1
Cardamom - 1
Cinnamon stick - 1

For SeasoningOil - 1 teaspoon
Mustard seeds - 1/2 teaspoon (Kadugu)
Uradhal - 1 teaspoon


Method
  1. Soak the tamarind in the water and extract the tamarind juice.
  2. 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.
  3. 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.
  4. Cut the onion finely and keep it aside.
  5. 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), grated coconut, cloves, cinnamon, cardamom and fry them till the color of the mixture changes to light brown. Switch off the flame and allow the mixture to cool
  6. Grind the mixture in the mixer to a nice paste and keep it aside.
  7. Extract the tamarind juice and add it to the cooked rice/dhal mixture. Also add Asefotodia, salt and heat the mixture in the low flame for about 5 minitus.
  8. Heat the thawa and add a spoon of oil. Add the mustard and once the mustard started to sputter then add urid dhal and fry till the the color changes to light brown.
  9. Add the onion and fry till its color changes to light brown. Then add all the cooked vegitables and fry them for some time.
  10. Keep the flame as low and mix the fried vegitables/onion mix to the rice. Also add the grinded mixture of masala, a spoon of ghee to the rice and mix them well.
  11. Add the coriander leaves and the ghama ghama bisbelabath ready to serve.
  12. Bisibela bath (Sambar Rice)
    Bisibela bath (Sambar Rice)

12 comments:

  1. Hello aunty,

    This recipe is slightly different.I generally boil the veggies in tamarind extract so that the raw smell of tamarind goes off.I also add the fried and grounded masala to this extract and boil for some more time and finally mix with the rice/ dhall

    Iam going to try your method

    Thanks

    Suhasini

    ReplyDelete
  2. Hi aunty,

    Thanks for all the wonderful recipes you've uploaded here.

    In the above preparation, instead of adding tamarind juice to the cooked rice/dhal mix we have tried boiling the ground mix(coconut and other masala items) and the other necessary vegetables in the tamarind soaked water. This preheated mix when added to the cooked rice/dhal mix wont have the smell of the raw tamarind and will have an evenly mixed paste with good aroma.

    I will surely look forward for more easy samaiyal items uploaded in this site.

    thanks,
    RV

    ReplyDelete
  3. Thanks RV. This certainly a better approach. I will surely give a try using this method and let you know. !.

    ReplyDelete
  4. Alternatively, you could also try one measure of rice and one measure of tuar dal (1:1) instead of the 2:1 measure of rice and dal (I also used to cook in this measure)... But based on a tip given by a friend (who is a Kannadiga), I tried the 1:1 measure... There is a subtle difference in taste and to me the taste is yum...

    ReplyDelete
  5. Thanks Malathy

    I will try this measure and post the result here.

    Subbalakshmi.

    ReplyDelete
  6. very tasty mami we keralites like this very much

    ReplyDelete
  7. The real bisibela ,instead of fresh coconut, or dry coconut is added and taste is yummy

    ReplyDelete
  8. Hello mam, i add copra instead of coconut and the result was super.

    ReplyDelete
  9. Hello Subbu aunty,

    I made this yummy bisibelabath today. It turned out to be a real Sunday lunch special. Thank you for the wonderful recipe.
    I followed the same recipe and incorporated the tips given in the comments. I boiled the tamarind juice with the veggies.

    Thanks again!

    ReplyDelete
  10. Use Rice and Dal in equal quantity. The taste will be different and extraordinary.

    ReplyDelete
  11. Take Rice and Dal in equal quantity and find the difference. Also season with Sundaikkai vathal.

    ReplyDelete
  12. Really awesome receipe.. today i tried and it was so superb.. thanks aunty..

    ReplyDelete

 
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