Sambar Sadham/ Rice/ Bisibelebath
Bisibelebath is a very famous dish in Karnataka. It is nothing but our sambar rice cooked in one pot. The roasted and ground spices added to make the sambar enhances the taste of this rice. And the fun in this recipe is that you can add any veggies available at home. It's quite easy and will be liked by everyone at home, when you serve it hot with a dollop of ghee and with sides like chips or bhoondi mixture. | |
Ingredients:
Rice - 1/2 cup
Toor Dal - 1/3 cup
Green Chilli - 2
Shallots/ small onions - 10
Turmeric powder - 1/2 tsp
Sambar Powder - 1/2 tsp
Tamarind - one gooseberry size
Curry leaves - 1 string
Coriander leaves - 1 tbsp
Mustard - 1/2 tsp
Jeera - 1/2 tsp
Cashew - 6
Hing
Salt
Oil and Ghee
Mixed Vegetables:
Diced Carrot - 1/2 cup
Diced Potato - 1/2 cup
Diced Brinjal - 1/2 cup
Diced Drumstick - 1
Tomato -1
Onion - 1/2
Roast & Grind:
Red chilli - 3 or 4
Channa Dal/ Kadala Paruppu - 1 tbsp
Coriander seeds/ Dhaniya - 1 1/2 tsp (Or use dhaniya powder)
Jeera - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Grated Coconut - 1 1/2 tbsp
Method:
1. First cook the toor dal along with the vegetables in a pressure cooker for 3 whistles, adding a pinch of turmeric powder and hing.
2. Cook rice separately and keep aside.
3. Heat a kadai, add a tsp of oil and roast the items given under roast & grind. Add coconut in the end and switch off. Wait for it to cool down and then grind it into a thick paste with some water.
4. Boil the cooked dal and veggies together. Add required salt for the sambar.
5. Add the ground mixture with a cup of water. Then add the sambar powder as per requirement.
6. Add tamarind juice, soaked in some water.
7. Heat a kadai again with 1 tsp of oil and 1 tsp of ghee. Add mustard seeds, jeera, hing and curry leaves. Let it splutter. Add the cashews now. Then add the shallots and green chillies. Saute well. Switch off and add this tempered mix into the boiling sambar. Keep stirring and let the sambar boil well and the raw smell of ground masala goes off.
8. Keep the flame in sim. Now add the cooked rice slowly and mix well. After mixing well switch off.
After switching off, the consistency of sambar rice might become more thicker. So add hot water while boiling it first time and leave it a little bit watery.
Serve it hot with a tsp of ghee and savories like mixture or bhoondi or chips. It's so yummy just to see the ghee melt as soon as you pour it on top of the sambar rice and the aroma which arises... out of the world!!
It's a must try recipe for anyone who loves sambar :)
Rice - 1/2 cup
Toor Dal - 1/3 cup
Green Chilli - 2
Shallots/ small onions - 10
Turmeric powder - 1/2 tsp
Sambar Powder - 1/2 tsp
Tamarind - one gooseberry size
Curry leaves - 1 string
Coriander leaves - 1 tbsp
Mustard - 1/2 tsp
Jeera - 1/2 tsp
Cashew - 6
Hing
Salt
Oil and Ghee
Mixed Vegetables:
Diced Carrot - 1/2 cup
Diced Potato - 1/2 cup
Diced Brinjal - 1/2 cup
Diced Drumstick - 1
Tomato -1
Onion - 1/2
Roast & Grind:
Red chilli - 3 or 4
Channa Dal/ Kadala Paruppu - 1 tbsp
Coriander seeds/ Dhaniya - 1 1/2 tsp (Or use dhaniya powder)
Jeera - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Grated Coconut - 1 1/2 tbsp
Method:
1. First cook the toor dal along with the vegetables in a pressure cooker for 3 whistles, adding a pinch of turmeric powder and hing.
2. Cook rice separately and keep aside.
3. Heat a kadai, add a tsp of oil and roast the items given under roast & grind. Add coconut in the end and switch off. Wait for it to cool down and then grind it into a thick paste with some water.
4. Boil the cooked dal and veggies together. Add required salt for the sambar.
5. Add the ground mixture with a cup of water. Then add the sambar powder as per requirement.
6. Add tamarind juice, soaked in some water.
7. Heat a kadai again with 1 tsp of oil and 1 tsp of ghee. Add mustard seeds, jeera, hing and curry leaves. Let it splutter. Add the cashews now. Then add the shallots and green chillies. Saute well. Switch off and add this tempered mix into the boiling sambar. Keep stirring and let the sambar boil well and the raw smell of ground masala goes off.
8. Keep the flame in sim. Now add the cooked rice slowly and mix well. After mixing well switch off.
After switching off, the consistency of sambar rice might become more thicker. So add hot water while boiling it first time and leave it a little bit watery.
Serve it hot with a tsp of ghee and savories like mixture or bhoondi or chips. It's so yummy just to see the ghee melt as soon as you pour it on top of the sambar rice and the aroma which arises... out of the world!!
It's a must try recipe for anyone who loves sambar :)
Bisi bele bath / Sambar rice with ghee and mixture
Serve it hot with a tsp of ghee and savories like mixture or bhoondi or chips. It's so yummy just to see the ghee melt as soon as you pour it on top of the sambar rice and the aroma which arises... out of the world!!
It's a must try recipe for anyone who loves sambar :)
It's a must try recipe for anyone who loves sambar :)
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