Bisibelebath/ Sambar Saadam needs lot of work and patience. But I like to do this once in 10 days cos we add lots of veggies in one rice and that kids like to eat it with lots and lots of melted ghee. The ingredients are as follows
Ingredients:
- Sonamasuri Rice(ordinary rice) - 2 cups (wash it and keep it aside)
- Toor Dal - 1 cup(wash it and keep it aside)
- Sambar Powder - 1/2 tsp (if necessary)
- Turmeric Powder - 3/4 tsp
- Pearl onion (small onion) - 15 (remove the skin)
- Beans - 12 (3/4 inch chopped) (can also grab some frozen cut beans)
- Peas - a hand full (regular or frozen)
- Carrot - 1 (3/4 inch chopped)
- Potato - 1 (3/4 inch chopped)
- Drumstick - 1 (3/4 inch chopped) (can also use frozen drumstick)
- Brinjal (Egg Plant) - 1 (3/4 inch chopped)
- Chow chow - 1/2 (3/4 inch chopped)
- Tamarind - 1 small lemon sized (or 3 tsp paste)
- Ghee - 3 tbsp
- Oil - 2 tbsp
- Salt to taste
Bisibelebath Masala Powder:
- Coriander seeds - 3 tbsp
- Channa dal - 1 tbsp
- Toor dal - 1 tbsp
- Asafoetida powder - 1 pinch
- Cinnamon stick - 2 ( 1 inch)
- cloves - 3
- Cardamom - 2
- Bay leaf - 1 (can also be avoided)
- Red chillies - 3 or 4 ( according to taste)
- White Sesame Seeds - 1/4 tsp ( can also be avoided)
- Coconut - 2 tbsp
Fry these masala ingredients except coconut in a pan with a drop of oil, to golden brown and grind it. Excess powder can be used later. For the above said ingredients, we may need 2 or 3 tbsp masala powder. Now take the required amount of masala powder and add coconut to it and now grind it finely.
For Seasoning/Thalikka:
- Mustard seeds - 1 tsp
- Urid dal - 1 tsp
- Fenugreek seeds - 1/4 seeds
- Asafoetida powder - a pinch
- Red chilli - 2
- Cashews - 10
Now in a pressure pan, pre-heat 2 tbsp ghee and oil fry the seasonings to golden brown now add all the vegetables to it and stir it for a minute. After a minute, add rice and toor dal to it. stir it for 1/2 a minute. Let it mix with the vegetables. Now add water in the ratio of 1:6. So we need 12 cups water. Add turmeric powder, Sambar powder(optional), asafoetida powder and masala powder(with coconut) to it. Add salt to taste. Now pressure cook these ingredients up to 7 or 8 full whistles. After opening the pressure pan (after 10 or 15 mts depending upon the pressure), add the remaining 1 tbsp ghee and coriander leaves and stir it thoroughly. Again close the pressure pan for 5 minutes. Now Bisibelebath is ready to serve. We can serve this Bisibelebath with Onion Raita or/and chips.
This rice should be in a semi- solid consistency than normal rice. Some people also add 1 tsp
sugar to the rice (before cooking).
Bisibelebath is a famous receipe in Karnataka. My neighbour in my apartment(from karnataka) taught me this. We can also give this rice to kids after adding few more spoons of ghee. Try this and lemme know your comments.
Heat a pan, put the godhsu (tomato & onion godhsu), add required amount of water and let it boil for another couple of minutes. Now add sambar, garam masala powder and salt (if necessary) and let everything mix and boil for few minutes. Now add the leftover pongal to the mixture and mix everything well and let it cook for another 5 to 7 minutes. Add water according to the required consistency. Turn off the stove and keep it aside. Now seasoning for this rice is purely optional because, we would have seasoned pongal, godhsu and also sambar. In order to add some more taste, we can season this with cashews. Fry cashew nuts to golden brown and pour it on top of the rice and garnish it with curry leaves. Frankly speaking friends, the taste of this bisibelebath was much better than the original one we do. It was really good along with the cumin and pepper taste.
