I should say this is a famous recipe of karnataka,only then brought to all other places(i think so!!! :-).For sure the traditional taste differs from ours due to the spices and proportions.Now i'm posting the tamil nadu version here.This is my hubby's favorite,he often says that his mom's preparation is the best than anyone else's.Of course,she does this very well,each time the taste and texture remains the same.I got the measures from her and posting it on my blog!!
Ingredients:
1.Rice(sona masoori)- 1 cup
2.Thoor Dhal - 1/2 cup
3.Tamarind - a medium lemon size
4.Gingely oil(sesame oil) - 4 spoons
5.Salt to taste.
6.Coriander leaves a little.
7.Asafotida - 1 pinch
8.Turmeric powder - 1/2 spoon
To grind:
1.Dry chilli - 8 to 10 nos
2.Channa dhal - 1 1/4 Spoon
3.Coriander seeds - 1 1/4 spoon
4.Menthya/fenu greek seeds - 1 spoon
5.Dried coconut (shredded) / thick coconut (shredded) - 1 1/2 cup
Procedure :
1.Fry all the "To grind" ingredients with half spoon of oil except the coconut.Grind fried items with coconut to a paste form,with little water.
2.Mix rice and dhal and boil them with 4 cups of water.
3.Soak tamarind for 1/2 hr and squeeze juice out of it.Make 2 to 2 1/2cups of juice.
4.Add turmeric powder,asfoetida,salt and coriander leaves to the tamarind juice and allow this to boil on a low flame until the raw smell leaves.
5.Later add the grounded paste and let it boil for another 10 minutes.
6.Now add in the cooked rice-dhal and mix well for 10 more minutes in a low flame.Keep on stirring to avoid blackening.
7.In the mean time,heat oil in a kadai,add mustard seeds and splutter,fry cashew with this.Add this to the bisibela bath.
8.Mix well and serve hot with simple carrot raita or rich tasty avial,even appalam goes well sometimes.
Note:
If raita is the side dish,then add boiled veggies like carrot,beans,peas,drumstick,potato etc before adding the grounded paste.The bath will now be balanced with healthy veggies and dhal .
Literally this was little tedious to do for the first time,but the outcome was so pleasing.Try this out once and do give some comments.
Ingredients:
1.Rice(sona masoori)- 1 cup
2.Thoor Dhal - 1/2 cup
3.Tamarind - a medium lemon size
4.Gingely oil(sesame oil) - 4 spoons
5.Salt to taste.
6.Coriander leaves a little.
7.Asafotida - 1 pinch
8.Turmeric powder - 1/2 spoon
To grind:
1.Dry chilli - 8 to 10 nos
2.Channa dhal - 1 1/4 Spoon
3.Coriander seeds - 1 1/4 spoon
4.Menthya/fenu greek seeds - 1 spoon
5.Dried coconut (shredded) / thick coconut (shredded) - 1 1/2 cup
Procedure :
1.Fry all the "To grind" ingredients with half spoon of oil except the coconut.Grind fried items with coconut to a paste form,with little water.
2.Mix rice and dhal and boil them with 4 cups of water.
3.Soak tamarind for 1/2 hr and squeeze juice out of it.Make 2 to 2 1/2cups of juice.
4.Add turmeric powder,asfoetida,salt and coriander leaves to the tamarind juice and allow this to boil on a low flame until the raw smell leaves.
5.Later add the grounded paste and let it boil for another 10 minutes.
6.Now add in the cooked rice-dhal and mix well for 10 more minutes in a low flame.Keep on stirring to avoid blackening.
7.In the mean time,heat oil in a kadai,add mustard seeds and splutter,fry cashew with this.Add this to the bisibela bath.
8.Mix well and serve hot with simple carrot raita or rich tasty avial,even appalam goes well sometimes.
Note:
If raita is the side dish,then add boiled veggies like carrot,beans,peas,drumstick,potato etc before adding the grounded paste.The bath will now be balanced with healthy veggies and dhal .
Literally this was little tedious to do for the first time,but the outcome was so pleasing.Try this out once and do give some comments.
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Team at Indian Cooking Blogs
This is a real comfort food, your presentation looks very nice and your Asoka halwa is simply irresistible, utterly delicious.
ReplyDeleteLooks super yum...I luv this version of sambar satham too
ReplyDelete