Bisibele bhath is a traditional Karnataka cuisine which is relished with boondi, chips or mixture.
We being from Palakkad loves to enjoy this delicious dish with subzi, Raitha and other accompaniments.
Curd rice is an integral part of our daily meals, so with bisibele bhath we make curd rice also.
Bisi in kannada means hot. So hot hot bisibele bhath for you. It's also called 3 B's as a short form!
Bisibele bhath
Ingredients
1 cup Basmathi rice
1/2 cup Tuvar dal
1 teaspoon gingly Oil
5 tablespoons of ghee
1/2 teaspoon Turmeric powder
10 shallots
10 French beans
10 avarakkai / hyacinth beans
2 medium sized carrots
2 medium sized Potatoes
A few curry leaves
1 green Capsicum chopped into small pieces
1/2 cup fresh peas/frozen
For dry roasting (This powder goes into bisibele bhath towards the end of the process and it taste good)
1 teaspoon Coriander seeds
6 to 7 Red chillies (I use 4 for colour and 3 for spice)
2 teaspoon Chana dal
1 teaspoon Urad dal
1/2 teaspoon methi seeds (you can skip this as we will adding methi seeds in the tadka)
A small piece of heeng cake
1 inch piece Cinnamon
3 to 4 Cloves
3 green cardamom
2 Bay leaves
Dry roast and make coarse powder
(You can use MTR bisibele bhath powder 2 tbsp instead of making roast masala powder, as I did yesterday)
For the Tadka
1 teaspoon Mustard seeds
1/2 teaspoon Methi seeds
A few curry leaves
Salt as required
tamarind pulp - 2 tbsp (soak and cook tamarind and extract pulp),
yesterday I have soaked lemon sized tamarind in warm water, extract the liquid by squeezing out the tamarind, which was later boiled for about 10 minutes till the raw smell goes away.
Method
*Wash and mix tuvar dal and rice togther. Keep aside for 20 minutes in the meantime you can do rest of the preparations.
*Cut potato, beans, capsicum carrot and onion into cubes. In a heated pan add cinnamon stick, clove, bay leaves and elachi allow it to release its aroma.
* Add chopped vegetables, green peas, onion first then other vegetables.
*Just saute for 5 minutes. In pressure cooker add washed rice, dal and add vegetables.add turmeric powder, Add 5 cups of water(I used room temperature water) and cook till two whistles.
* Now add tamarind pulp /( boil tamarind juice for a good 10 minutes till the raw smell goes away) and further boil for about 5 minutes, at this stage you can add 2 cups of boiling water to adjust the consistency of your bisibele bhath which is served semi solid.
*Add bisebele bhath powder. Mix well.
*In a small heated pan pour ghee add mustard let it splutter,add methi seeds, Add chopped capsicum, curry leaves and coriander leaves.
*Saute for two minutes and add to prepared bisibele bhath.
*Serve Bisibele bhath garnish with Kara boondi, Raitha, beans thoran/ bhindi subzi and crispy potato or banana chips.
Beans and carrot thoran(where grated coconut is used)
Ingredients
250 grams Beans
2 medium sized carrots
1 green chilly
2 tbsp coconut
A few curry leaves
salt to taste
For frying
2 tsp coconut oil/ sunflower oil
1/2 tsp mustard seed
1/2 tsp urad dal
1 broken red chilli
Method
*Wash, trim the edges of beans and carrot chop into small pieces.
*In a heated kadai pour oil add mustard seeds,urad dal allow mustard to crackle. Add broken chilly.
*Now add chopped beans and carrot. Allow it to cook in high flame, stirring occasionally.
*You can add or sprinkle a little water if you wish to beans so that it gets cooked faster. In a mixer grind coconut and green chilly add this to the cooked soft, tender beans.
*Mix well add curry leaves. Serve with Bisibele bhath.
Curd rice
Ingredients
1/2 cup Rice
1/4 cup boiled and cooled milk
3 cups curd
salt as required
For tadka
1 tsp gingly oil
1 tsp mustard seeds
1/2 tsp urad dal
curry leaves - a few
green chilly - 2
ginger - a small piece
4 curd chilli/tayir molagai
Method
*Wash and cook rice adding 2 cups of water in pressure cooker.
*Remove from stove allow the rice to reach normal temperature.
*You can spread rice on a plate for cooling down.
*Place the rice in a bowl add 1/4 glass of milk(boiled and cooled) and 3 cups of tayir(curd) use your hand to smash the rice.
*If you wish you can use a hand blender in low speed.
*You can also add a cup of water if the curd rice is too thick.
*The curd rice should be semi solid state.
*In a small heated pan pour oil add mustard and urad dal, allow mustard to crackle.
* Now add chopped green chilly, ginger and heeng powder and curry leaves. Saute for a while add the tadka to prepared curd rice.
*Add fried tayir molagai. Serve it with choice of your favourite pickle.
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