I have been in Bangalore for about 3 years and hence couldn’t get away from eating ‘Bisibelebath’ 🙂 🙂 After marriage I tried this dish twice but I didn’t get the exact Karnataka flavour…This Sunday after reading so many blogs and websites I tried the recipe.It came out really very well…Am shar
Pressure cook Rice and Toor Dal together with little salt, turmeric. The ratio of Rice:Dal:Water is 1:1/2:4
Also pressure cook chopped vegetables and peas separately. Keep them aside
In a frying pan add 1/2 tbsp of ghee and fry small onions, tomato till they become translucent. Keep them aside.
In the same pan, add 1/2 tbsp of ghee,1/2 tbs oil and fry all the ingredients mentioned for preparing masala. Fry until the raw smell of spices goes off and at last add shredded coconut. Continue frying for 2 more minutes. Finely grind all these ingredients together and make a smooth coconut based paste.
Once all the above prep is over, will prepare the curry for bisibelebath.
Heat a tsp of oil in a wide bottomed pan , add the tamarind pulp extract, mix the cocount paste, 1/4 cup of water, 1tbsp salt & asafoetida. Let them boil for about 5-6 minutes. You might add jaggery if you want. However this is optional.
Then add the boiled vegetables to the above mixture, Let them be cooked for another 3-4 minutes.
Now mix this curry with the cooked rice. Add the fried onions,tomato that we prepared earlier to the rice. Mix them well. Add salt if necessary. Bisibelebath is almost ready.
Take 1 tsp Ghee in tempering pan. Add Mustard seeds.Once the seeds splutter, add Urad Dal, Bengal Gram and cut Red Chillies and fry until the Dal turns golden brown. Add this tempered mix to the Bisi Bele bath preparation.
Garnish it with coriander leaves and fried cashewnuts. Now BBB is ready to be served.
Karaboondhi is the ultimate combination for this. I served it with Eggplant raita and some javvarisi (sago pearl) vadaam
Bisibelebath was last modified: February 11th, 2017 by