Bisibelabath (Sambar Rice)

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