rice,

Bisibelabath/Sambar sadam

11:11 AM Chandra Karthikeyan 0 Comments

Ingredients:
  • Rice - 1 cup
  • Toor dal - 1/2 cup
  • Tamarind - lemon size
  • Chopped potato, carrot and beans - 1 cup (chop it little bigger)
  • Peas - 1/4 cup
  • Tomato - 1
  • Pearl onion - 10
  • Curry leaves- few
  • Mustard seeds - 1 tsp
  • Hing - pinch
Masala for grinding:
  • Dry coconut - 3 pieces
  • Red chilli - 7
  • Channa dal - 1 tsp
  • Urad dal - 1 tsp
  • Cinnamon, cardamon, and clove - each one piece
  • Coriander seeds - 1 tsp
  • Khus khus - 1 tsp
  • Fennel seeds - 1tsp
Method:
  • Grind coconut and keep it aside. Heat one tsp of oil in a pan and add everything under masala for grinding except coconut. Saute it nicely until it becomes slight brown, finally add coconut and saute for 1 minute. Grind this masala  and keep it aside.
  • Pressure cook dal with cup of water and hing. Cook dal nicely until it get mashed. Cook rice until four whistles, keep this aside. Extract juice from tamarind.
  • In a pan, heat oil and add mustard seeds and curry leaves, then add chopped onion and tomato, saute it nicely, now add chopped vegetables, and finally tamarind juice, when it starts boiling add cooked dal and rice along with the ground masala and salt. Add two cups of water and cook this in the medium flame for 10 - 15 minutes.
  • Your bisibelabath is ready to serve with appalam, chips, or potato fry.

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