Bisibelebath
This dish is a good way to use all leftover vegetables in the fridge. It takes a little bit of ground work but its a full course meal by itself. It can be served with raitha and chips or appalam (i personally like the later).
Ingredients:
Vegetables (beans, carrots, peas, drumstick) (chopped) - 1.5 cups
Onions (chopped) - 1 big
Tomatoes (chopped) - 2
Toor dal (boiled and mashed) - 1 cup
Rice (cooked) - 2 cups
Chilli powder - 1 tsp
Turmeric - a pinch
Sambar powder - 1 tsp (optional)
Tamarind extract - 1/4 cup
Curry leaves - 1 sprig
Salt - as needed
Oil - 2 tbsp
To Powder:
Red chillies - 2
Coriander seeds (dhania) - 1 tbsp
Cumin seeds (jeera) - 1 tsp
Cloves - 2
Cinnamon - 1/2 stick
Channa dal - 1 tbsp
Toor dal - 1 tbsp
Shredded coconut - 2 tbsp
Method:
Dry roast all the 'to powder' ingredients except coconut for 2 min. Finally add coconut and remove from heat. After it cools grind to a fine powder. I use a small coffee grinder for grinding my spices (Never mix a grinder used for grinding spices to grind coffee as both have a strong odour). Heat oil in a pan and add onions. Once the onions turn golden brown add curry leaves, tomatoes and all the vegetables. Fry for 10 min and then add chilli powder, turmeric, salt and the powdered mixture. After 2 min add tamarind extract and half a cup of water and let the vegetables cook. After 10 min add the cooked dal and rice and mix well. Add water if the mix is too thick. This dish has to be a little semisolid. Cook for 15min and remove from fire. This dish is usually made with a lot of ghee but I decided to skip that part. It tastes best when served hot with a tsp of ghee drizzled on top.
Note: almost most vegetables can be used directly but some need to be pressure cooked before adding
Ingredients:
Vegetables (beans, carrots, peas, drumstick) (chopped) - 1.5 cups
Onions (chopped) - 1 big
Tomatoes (chopped) - 2
Toor dal (boiled and mashed) - 1 cup
Rice (cooked) - 2 cups
Chilli powder - 1 tsp
Turmeric - a pinch
Sambar powder - 1 tsp (optional)
Tamarind extract - 1/4 cup
Curry leaves - 1 sprig
Salt - as needed
Oil - 2 tbsp
To Powder:
Red chillies - 2
Coriander seeds (dhania) - 1 tbsp
Cumin seeds (jeera) - 1 tsp
Cloves - 2
Cinnamon - 1/2 stick
Channa dal - 1 tbsp
Toor dal - 1 tbsp
Shredded coconut - 2 tbsp
Method:
Dry roast all the 'to powder' ingredients except coconut for 2 min. Finally add coconut and remove from heat. After it cools grind to a fine powder. I use a small coffee grinder for grinding my spices (Never mix a grinder used for grinding spices to grind coffee as both have a strong odour). Heat oil in a pan and add onions. Once the onions turn golden brown add curry leaves, tomatoes and all the vegetables. Fry for 10 min and then add chilli powder, turmeric, salt and the powdered mixture. After 2 min add tamarind extract and half a cup of water and let the vegetables cook. After 10 min add the cooked dal and rice and mix well. Add water if the mix is too thick. This dish has to be a little semisolid. Cook for 15min and remove from fire. This dish is usually made with a lot of ghee but I decided to skip that part. It tastes best when served hot with a tsp of ghee drizzled on top.
Note: almost most vegetables can be used directly but some need to be pressure cooked before adding
Comments
Thanks!!1 :D :D