Bisibelabath (Sambar Rice)
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:
| 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) |
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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
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
Thanks RV. This certainly a better approach. I will surely give a try using this method and let you know. !.
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…
Thanks Malathy
I will try this measure and post the result here.
Subbalakshmi.
very tasty mami we keralites like this very much
The real bisibela ,instead of fresh coconut, or dry coconut is added and taste is yummy
Hello mam, i add copra instead of coconut and the result was super.
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!
Use Rice and Dal in equal quantity. The taste will be different and extraordinary.
Take Rice and Dal in equal quantity and find the difference. Also season with Sundaikkai vathal.
Really awesome receipe.. today i tried and it was so superb.. thanks aunty..
Thank you for your delicious Bisibelabath recipe. It was really nice to eat & easy to cook!
Osm ????
Hi, tried this delicious recipe yesterday ( which I wanted to try for many days), it came out very well. 🙂
Enter your comment… In your youtube recipe your grinding ingredients measurements are different from the text recipe. Which is the correct recipe to follow. Thanks
Hi, pls follow the video version. I will alter the text version according to the video version
Superb recipe. Made bisibelabath for the first time and it was a super hit. Thank you so much!
Can I make this with kuthiravali/ barnyard millet? Do I follow the same method and quantity as In the recipe to cook the Millets.
Surely we can very well do with the millets. We can cook the millet and dal separately and then add it to the cooked sambar