Bisebelebath or Sambar rice

Bisebelebath or Sambar rice

Bisebelebath or sambar rice is a kind of variety rice in which rice, dal and varities of vegetables are cooked together along with freshly made Indian spice powder. Though sambar is famous in south India, this biseselebath is originated and famous in Karnataka. peciality of this rice is the freshly ground spices which makes it flavourful and with mushy consistency. This is one of my favourite recipe. To get original authentic flavor of this rice make sure that you are preparing the spice powder at home by yourself freshly. Don’t use any store bought powder.

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Watch video recipe in TAMIL

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For spice powder

Cinnamon stick – 3 inch size
Cloves – 5
Red chilli – 2
Coriander seeds – 1 tbsp
Cumin seeds – 1 tbsp
Pepper corns – ½ tsp
Channa dal – 1 tbsp
Urad dal – 1 tbsp
Fenugreek seeds – ½ tsp
Coconut – ¼ cup

For Bisebelebath

Ghee – 1 tbsp
Oil – 1 tbsp
Garlic – 2 pods crushed
Pearl onion [Recommended] – ½ cup [ Each onion should cut into three or four pieces. Don’t chop finely]
Tomato – 1 finely chopped
Tamarind –  ½ lemon size
Vegetables :
Carrot, green peas, beans, potato, drumstick   -   1 ½ cup
Rice – 1 cup
Dal  –  ½ cup
Turmeric – ½ tsp
Salt to taste.

For seasoning

Ghee – 1 tbsp
Mustard seeds – ½ tsp
Channa dal – 1//2 tsp
Fenugreek seeds – ½ tsp
Turmeric – ½ tsp
Red chilli powder – ½ tsp
Hing or asepotida – ½ tsp
Curry leaves – 2 spring
Spice powder – 2 tbsp

Ingredients List in Tamil

மசாலா தூள் செய்ய

இலவங்கப்பட்டை குச்சி - 3 அங்குல அளவு
கிராம்பு - 5
சிவப்பு மிளகாய் - 2
கொத்தமல்லி விதைகள் - 1 டீஸ்பூன்
சீரகம் - 1 டீஸ்பூன்
மிளகு  - ½ தேக்கரண்டி
கடலைபருப்பு - 1 டீஸ்பூன்
உளுத்தம் பருப்பு - 1 டீஸ்பூன்
வெந்தயம் - ½ தேக்கரண்டி
தேங்காய் - ¼ கப்

Bisebelebath or sambar rice

நெய் - 1 டீஸ்பூன்
எண்ணெய் - 1 டீஸ்பூன்
பூண்டு - நொறுக்கப்பட்ட 2 பல்
சிறிய வெங்காயம் [பரிந்துரைக்கப்படுகிறது] - ½ கப் [ஒவ்வொரு வெங்காயம் மூன்று அல்லது நான்கு துண்டுகளாக வெட்டி கொள்ள வேண்டும்.
தக்காளி - 1 பொடியாக நறுக்கியது
புளி - ½ எலுமிச்சை அளவு
கேரட், பச்சை பட்டாணி, பீன்ஸ், உருளைக்கிழங்கு, முருங்கைக்காய் - 1 ½ கப்
அரிசி - 1 கப்
துவரம் பருப்பு- ½ கப்
மஞ்சள் - ½ தேக்கரண்டி

தாளிக்க தேவையான பொருட்கள்

நெய் - 1 டீஸ்பூன்
கடுகு - ½ தேக்கரண்டி
கடலைபருப்பு - 1 / / 2 தேக்கரண்டி
வெந்தயம் - ½ தேக்கரண்டி
மஞ்சள் - ½ தேக்கரண்டி
சிவப்பு மிளகாய் தூள் - ½ தேக்கரண்டி
பெருங்காயம்  -  ½  தேக்கரண்டி
கருவேப்பிலை - 2 கொத்து
Bisebelebath மசாலா தூள் - 2 டீஸ்பூன்


To make spice powder

In a pan, add cinnamon stick, cloves, red chilli, coriander seeds, cumin seeds, pepper corns. Dry roast for 3-4 minutes till light brown in very low flame. Transfer into separate plate.
In the same pan, add channa dal, urad dal. Roast for 3-4 minutes till light brown. Finally add fenugreek seeds. Roast for 1 minutes and transfer the content into plate.
Note: Fenugreek seeds get roasted soon. So add them at end otherwise you will get bitter taste if it is over cooked or burned.

Now add coconut to the same pan and roast it for 2-3 minutes. Transfer to the plate and allow all the roasted spices to cool down. Blend them into fine powder and keep it aside.

To make Bisebelebath

Soak  rice and dal for 30 minutes.  Cook for four whistle. You have to add 150 ml of extra water to your regular measurement.  Bisebelebath always serve in mushy consistency. This extra water helps to make your rice and dal bit mushy.
Boil or steam cook all vegetables with little turmeric and salt.
Soak tamarind in water for 15 minutes and take out the juice and keep it ready.
Place pan on your stove. Add oil and ghee [ 1tbsp] . Allow to melt, add crushed garlic.
Fry till raw flavor goes. Add pearl onion with little salt and cook till they are transparent.
Add tomatoes with turmeric and cook it they are mushy.
Add vegetables and add half of the spice powder. [ Keep remaining half for later use]
Mix well and cook for 2 minutes. This helps to incorporate the flavor into vegetables .
Add tamarind juice .
Add cooked rice and dal by adding 2 cups of water. Mix well.
Add salt to your salt , cook in medium flame for 5 minutes and your bisebelebath is ready.  Now we have to do seasoning.
Note : The amount of water could be adjusted  to your wish. [How much mushy consistency you like] .

For seasoning:
In a pan add ghee. Once it is melt add mustard seeds .

Once crackle, add channa dal. Once it fried well, Reduce your flame to low and add fenugreek seeds.
Immediately add turmeric,red chilli powder or red chilli, Hing.
Switch off the flame. Now add 2 tbsp of spice powder we prepared into oil. Mix them up well and add to the prepared rice .
Now Bisebelebath is perfectly done in authentic taste than the once you get in restaurant.
Garnish it with spicy boondi and finely chopped coriander leaves and serve along with papad.
Enjoy with your family !!!!!!!!!!!!!!

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Happy cooking,
Deepa suresh

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