Learning-to-cook

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Bisibelabath (Sambar Rice)

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This recipe i got from our lovely fellow blogger – Jay’s Tasty Appetite and it came out really very well. I only did very little change in the ingredients and change in the quantity i used.

 
Ingredients
  • Rice – 2 cups
  • Thuvar dhall – 1 cup
  • Carrot – 1
  • Potato – 1
  • Mango – 4 tsp (chopped)
  • Peas – 1/4 cup
  • Nookul – 1
  • Onion – 2 (Big)
  • Tomato – 2
  • Tamarind Paste – 2 tsp
  • Ghee – 4 tsp
  • Coriander leaves for garnishing
  • Salt as per taste
  • Water – 8 cups
To Roast and Grind
  • Red chilly – 6
  • Coriander seeds – 2 tsp
  • Pepper – 1 tsp
  • Cumin – 2 tsp
  • Channa dhal – 1 tsp
  • Urud dhal – 1 tsp
  • Toor Dhal – 1 tsp
  • Sesame seeds – 1/2 tsp
  • Grated coconut – 1 tsp
  • Fenugreek seeds – 1 tsp
 To Season
  • Oil – 2 tsp
  • Curry leaves – 8 to 10
  • Fenugreek seeds -1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Mustard seeds – 1/2 tsp
  • Red Chilly – 4
 
 
Method
  • Wash and soak rice and toor dhall for 10 mts.
  • Pressure cook the rice and dhal with the 8 cups water. It must be overcooked. ( Try to use the water quantity according to your rice variety).
  • Meanwhile, heat a kadai and add all the ingredients mentioned in the Roast and Grind ingrendients and dry roast it and grind to a fine powder.
  • In another kadai/pan, add oil and add the curry leaves, mustard seeds, fenugreek seeds, cumin seeds, red chilly one by one.
  • Add the onion till it becomes translucent.
  • Add the tomato, tamarind paste, salt and other veggies with little water and cook till the veggies gets cooked.
  • Now add the cooked rice and dhall and mix well.
  • If you want you can add little bit hot water.
  • Add the grinded masala and mix well.
  • Allow to cook for another 5 mts.
  • Garnish with coriander leaves and Serve hot with pappad or vathal.
 
 
 
 
 
 
This goes to the following beautiful event
1. My event: Dish Name Starts With B
2. Festive Rice Event by Akheela
 
 
 
 

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