Bisibelabath is one of the famous dish of Karnataka, which is a complete meal 🍲. Usually kannada people will add a small piece of jaggery to this dish. But i don’t like sweet taste in spicy food, so I avoided it here. You can add any veggies of your choice 🍆🍅 My mom cooks sambar sadham very well and its favourite for me and my friends 😍😍. Sambar sadham goes well with Potato Masala, Milagai kuzhambhu (chili Curry), pappad, chips, vadam, potato fry, pickle, etc. Try and enjoy with your family 🖒🖒
- Ponni Pulungal rice -2 cups (soak for minimum 30 minutes)
- Toor dal (Thuvaram parupu) – 1 cup
- Green peas – 1 cup
- Carrot – 1 number
- Drumstick (murungakai) – 1 number
- Shallots – 15 to 20 numbers
- Tomato – 4 numbers (medium size)
- Green chili – 4 numbers (slit into two)
- Tamarind – 1 small lemon sized ball (soak in 1 cup of water for 30 minutes and extract thick juice )
- Home made Sambar powder– 3 teaspoon (adjust according to your taste. Touch the link and find how to prepare sambar powder)
- coriander powder – 3 tablespoon
- Chili powder (Home made kuzhambhu milagai thool (curry chili powder)– 1 tablespoon
- Turmeric powder – 1/2 teaspoon
- Asafoetida (perungaaiyam) – 1 teaspoon
- Curry leaves (karuvepilai) – 3 sprigs
- Coriander leaves – 1 fistful
- Salt – to taste
Ingredients to temper
- Mustard seeds – 1 teaspoon
- Urad dhal (ulutham parupu) – 1/2 teaspoon
- Cumin seeds (seeragam) – 1 teaspoon
- Fenugreek seeds (vendhaiyam) – 1/4 teaspoon (becomes bitter when you add more)
- Black pepper – 1/2 teaspoon
- Fennel seeds (sombu) – 1 teaspoon
- Pressure cook toor dal with the required amount of water.
2. Mash it and keep it aside.
3. Heat 6 to 7 tablespoon of oil in a pressure cooker or pan. Add all the ingredients to temper. Add shallots and green chili. Fry for 2 minutes.
4. Add tomatoes and fry for 2 minutes. Add all the veggies except drumstick. Because drumstick will get cook fast.
5. Let it cook for 5 minutes. Add drumstick.
6. When tomatoes mashed completely add water to it. Here I took 2 cups of rice, so I added 6 cups of water. Add required salt for the rice. Pressure cook the rice mixture. The rice must be soft and mushy.
7. Switch on your stove and in simmer flame, add extracted thick tamarind juice. Add mashed toor dal.
8. Mix well. Add Home made Sambar powder, coriander powder, chili powder, salt (for dhall mixture), asafoetida, curry leaves, coriander leaves and 1/4 cup of water.
9. Mix well. check for salt and spice now. Let it cook for 5 minutes in simmer flame. Until the raw smell of spice powder changes. Stir in between to avoid Burning. When it gets ready add 2 tablespoon of ghee and switch off the stove. Rice must be little saucy in consistency, because sambar sadham will thicken when it cools down.
10. Bisibelabath (sambar sadham) is ready to be served.