Aval Bisibelabath Recipe | Poha Bisibelabath Recipe

Posted on Feb 27th, 2017

by Sowmya Venkatachalam

Categories:

Bisibelabath, a very aroma rich and appetizing masala sambar rice. The whole garam masala combined with spices and coconut is the secret of this recipe. Many of us would love to order bisibelabath in restaurants but we can make the yummy dish at home with the same taste. Just wanted a little change in the conventional Bisibelabath, then try this Poha (Aval) Bisibelabath and it does tastes amazing. At times we are bored of rice. Semiya, rava, aval are some alternatives for rice and we can make awesome dishes using these ingredients. So this time its Aval Bisibelabath (Poha Bisibelabath). Try this delicious Aval Bisibelabath and I hope you will also enjoy the variation!

Aval Bisibelabath Recipe | Poha Bisibelabath Recipe

Preparation and Yield:

Preparation time	15 mins
Cooking Time	40 mins
Servings	4
Recipe Category	Main
Recipe Cuisine	South Indian

Aval Bisibelabath Recipe | Poha Bisibelabath Recipe

Ingredients:

Flattened Rice (Aval / Poha)	1 Cup*
Thur dal	1/2 Cup
Tamarind	1 lemon size
Onion **	1, if shallots 10-12
Drumstick	1
Beans	10
Carrot	2
Potato	1
Turmeric	1/4 teaspoon
Hing	a Pinch
Chopped Coriander leaves	1 tablespoon
Cashews	10

*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	7
Fenugreek seeds	1/4 teaspoon
Fennel seeds	1/2 teaspoon
Cinnamon Stick	1 inch stick
Cloves	3
Cardamom	1
Grated Coconut	1/4 Cup

For Seasoning:

Ghee	2 teaspoon
Mustard Seeds	1/2 teaspoon
Curry Leaves	few

Aval Bisibelabath Recipe | Poha Bisibelabath Recipe

Method:

Take thur dal in a vessel. Add turmeric powder. Add water and pressure cooker dal till it is mushy. Wash the Poha (Aval) twice and sprinkle little water and let it sit aside for 10 minutes. After 10 minutes, check the oval, if it is too dry, sprinkle little more water and mix well and then let it sit for another 5-7 minutes.

Soak the tamarind in the water and extract the tamarind juice.

Heat the tawa and add one spoon of Oil. Once the Oil gets heated, then add red chilli, coriander seeds, channa dhal, fenugreek (vendhayam) seeds, fennel seeds, cardamom, cinnamon, cloves 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 and grind everything to a fine paste

Heat oil in a pan. Add onions (Shallots) and saute till it turns translucent. Add vegetables and stir-fry in high flame for 2 minutes

Add water and turmeric powder and cook the vegetables till they are soft and tender.

Add the tamarind juice to the cooked vegetables along with salt and allow the mixture to cook in the low flame for about 5 minutes till the raw smell of tamarind goes off

Next, Add the mashed dal and 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 ghee. Add the mustard and once the mustard started to sputter then add curry leaves. Add cashews and fry till its color changes to golden brown. Then add these seasoned ingredients to the bisibelabath mixture.