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Prathima Shivraj, Banglore, Karnataka, India
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Sunday, 13 March 2011

Bisibelebath/Sambar Rice

Sunday, 13 March 2011
Ingredients:
Toordal - 1 cup
Rice - 1 cup
Groundnuts- 3 table spoons
Tamarind Pulp - 1/2 cup
Turmeric powder - 1/2 spoon
Chilli powder - 1/2 spoon(adjust)
Salt - 1 spoon(adjust)
vegetables of ur choice - 1 cup(Onion, Dosakaya, tomato,carrot, alu)
Jaggery - 1 spoon
MTR Sambar powder - 2 spoons(adjust)(Any sambar powder of ur choice)
coriander leaves - 1 spoon

Popu/Thadka:
Ghee/oil - 3 table spoons
Mustard seeds - 1 spoon
Jeera - 1 spoon
Black gram - 1/2 spoon
Curry leaves - 4 flakes
Hing - 1/4 spoon

Method:
  • Take a cooking vessel first cook the Toor dal.
  • Add soaked rice, vegetables, groundnuts to the toor dal, allow it to cook well.
  • Add tamarind pulp, jaggery and cook for 2 minutes
  • Add salt,MTR sambar powder, chilli powder according to taste
  • Heat ghee in other pan add mustard seeds, let it flutter jeera, blackgram, curry leaves, hing. Saute for 2 mins till nice aroma comes out.
  • Garnish with fried cashews, corainder leaves.
  • Serve hot with papad.

1 comments:

pradeep said...

Like the Indian bisibelebath recipe that has been one of the most searched because of its taste and its healthy benefits .

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