Bisi Bele Bath Recipe, Bisi Bele Huli Anna

Recipe for Bisi bele bath. Bisi bele huli anna. Karnataka style recipe for spiced lentils and rice. With step by step pictures and video.

When I was in my high school, my mom sent me to tuition everyday. 10th grade was like “THE” most important grade on earth for her and like all other households, I was sent to tuition with an excellent teacher named Chandra. She was originally from Kallakurichi. After marriage, she spent a lot of years in Bangalore and then relocated to Coimbatore during her retirement years. She used to come all the way from Kovai Pudur to teach us in town. She was extremely funny, strict and would never take “NO” for an answer. The tuition took place in Karthika-Krithika’s house. Karthi and Krithi were twins and that’s how we called them. Chandra Miss liked English Literature a lot. If we did not do our tests up to expectations, she would shout AA-KE-MOO…AA-KE-MOO. It meant ” Arivu Ketta Moodevi” in Tamil. Sorry, I cannot translate that. She was extremely caring and wanted all of us to excel. Most of us scored real good marks with more than half of her students scoring centum in various subjects. I scored a centum in Math. Hurray!!!!! So that’s one up my sleeve. We were around 15-20 students. After the exams were over, she gave a party to all of us. The menu was bisi bele bath, Appalam and potato chips. I vividly remember that day. A bigggg vessel of bisi bele bath and homemade potato chips were polished off in no time. We cracked jokes and spent the whole day at her home before saying goodbye. I still remember her. She always wore short sleeved blouse and was very punctual. The memories are still so very fresh. Now to the recipe.

Here is the video of how to make Bisi Bele Bath Recipe

Click the link below to find the recipes on the site that uses the main ingredient as lentils and rice. Toor Dal Recipes Rice Recipes Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online. 5 Liter Pressure Cooker Stainless Steel Fry Pan Kapok Buds / Marati Moggu Desiccated Coconut Powder Heavy duty mixie

The thing about bisi bele bath is the BBB masala powder. Here is the recipe for Bisi Bele Bath Masala Powder. We will be using this powder to flavor the rice.

First we will cook the dal and the rice. We will be using raw rice for this recipe. Wash the dal and the rice and add it to a pressure cooker. Add in the water and cook for 5 whistles. Remove from the stove and wait for the pressure to release.

Add a cup of hot water and mix well to loosen the rice dal mixture a little bit. Adding hot water at this stage makes the rice very creamy. Set aside. The rice will thicken up as it cools.

Heat Ghee in a pan and add in the mustard seeds and curry leaves. Let it pop. Add in the cashew nuts and peanuts. Fry till the nuts are brown.

Add in the tamarind paste and jaggery. Add in a cup of water. Add in the Bisi Bele Bath powder and the salt. Let it come to a boil. Let it simmer for 10 minutes to cook the tamarind and the masalas.

Add in the cooked rice dal mixture. Mix well and let it simmer for a couple of minutes on the stove. Remove from heat and set aside.

Serve Bisi Bele Bath hot with a good teaspoon of ghee for each serving.

Dal Rice Mixture

• 3/4 Cup Toor Dal
• 3/4 Cup Raw Rice (I used Sona Masuri Rice)
• 5 Cups Water
• 1 Cup Hot Water

For Bisi Bele Bath

• 2 Tablespoon Ghee
• 1/4 Teaspoon Mustard Seeds
• 10 Cashews
• 2 Tablespoon Peanuts
• 2 Sprigs Curry Leaves
• 1.5 Tablespoon Tamarind Paste
• 1 Tablespoon Jaggery
• 3 Tablespoon homemade Bisi Bele Bath Powder
• 1 1/2 Teaspoon Salt
• 1 Cup Water
• Ghee to serve

1. Wash the dal and rice and add it to a pressure cooker. Add in 5 cups of water and cook for 5 whistles. Remove from stove and wait for the pressure to release.
2. Add a cup of hot water and mix well to loosen the rice dal mixture a little bit. Adding hot water at this stage makes the rice very creamy. Set aside.
3. Heat Ghee in a pan and add in the mustard seeds and curry leaves. Let it pop. Add in the cashewnuts and peanuts. Fry till the nuts are brown.
4. Add in the tamarind paste and jaggery. Add in a cup of water. Add in the Bisi Bele Bath powder and the salt. Let it come to a boil. Let it boil for 10 minutes on low flame to cook the tamarind and the masalas.
5. Add in the cooked rice dal mixture. Mix well and let it simmer for a couple of minutes on the stove. Remove from heat and set aside.
6. Serve hot with a good teaspoon of ghee for each serving.

Notes

I have not used any veggies in this recipe and have kept it traditional. You can add veggies of your choice. Optional: Fry some peanuts, cashewnuts and curry leaves in ghee and serve as a garnish.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: Main
• Cuisine: Karnataka

Dal Rice Mixture

• 3/4 Cup Toor Dal
• 3/4 Cup Raw Rice (I used Sona Masuri Rice)
• 5 Cups Water
• 1 Cup Hot Water

For Bisi Bele Bath

• 2 Tablespoon Ghee
• 1/4 Teaspoon Mustard Seeds
• 10 Cashews
• 2 Tablespoon Peanuts
• 2 Sprigs Curry Leaves
• 1.5 Tablespoon Tamarind Paste
• 1 Tablespoon Jaggery
• 3 Tablespoon homemade Bisi Bele Bath Powder
• 1 1/2 Teaspoon Salt
• 1 Cup Water
• Ghee to serve

1. Wash the dal and rice and add it to a pressure cooker. Add in 5 cups of water and cook for 5 whistles. Remove from stove and wait for the pressure to release.
2. Add a cup of hot water and mix well to loosen the rice dal mixture a little bit. Adding hot water at this stage makes the rice very creamy. Set aside.
3. Heat Ghee in a pan and add in the mustard seeds and curry leaves. Let it pop. Add in the cashewnuts and peanuts. Fry till the nuts are brown.
4. Add in the tamarind paste and jaggery. Add in a cup of water. Add in the Bisi Bele Bath powder and the salt. Let it come to a boil. Let it boil for 10 minutes on low flame to cook the tamarind and the masalas.
5. Add in the cooked rice dal mixture. Mix well and let it simmer for a couple of minutes on the stove. Remove from heat and set aside.
6. Serve hot with a good teaspoon of ghee for each serving.

Notes

I have not used any veggies in this recipe and have kept it traditional. You can add veggies of your choice. Optional: Fry some peanuts, cashewnuts and curry leaves in ghee and serve as a garnish.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: Main
• Cuisine: Karnataka

Find it online : https://www.kannammacooks.com/bisi-bele-bath-recipe-bisi-bele/

Recipe for Chettinad Kara Kuzhambu, Tamil Style Murungakkai Kara Kuzhambu, Drumstick and Brinjal in Tamarind gravy. With step by step pictures and video.

I love tamarind based gravies so much. Kara Kuzhambu is one of our favorite lunch time dishes. I have shared a simple kara kuzhambu recipe before. But this recipe is dynamite. We make a masala paste with spices and the masala paste adds a lot of flavour and richness to the curry. Drumsticks are the traditional choice of veggie for kara kuzhambu. I have used drumsticks and brinjal today.

Here is the video of how to make Chettinad Kara Kuzhambu, Kara Kulambu Recipe

Click the link below to find the recipes on the site that uses the main ingredient as brinjal, drumstick. Brinjal Recipes Drumstick Recipes

Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online. Deep Burned Un-glazed Clay Pot Stainless frying pan Heavy duty mixie

Note: If you are in a hurry, this recipe can be made quick in a pressure cooker with homemade tamarind paste and have given the details for the same in the below steps. It suits best for people who are in a hurry or do not have time. The video above is made the traditional way. This recipe is very forgiving and can be made in both ways.

First we will make the masala paste. Take a pan and add in sesame oil (gingely oil). Add in the fenugreek seeds ( dont add a lot or the curry will become bitter ), coriander seeds, fennel seeds, dried red chillies. Fry till the seeds are slightly browned and very aromatic. Add in the fresh shredded coconut and fry for a couple of minutes. Switch off the flame.

Add in the sambar powder and salt. Mix well and let it rest in the pan for a couple of minutes. The residual heat from the pan will warm the sambar powder.

Grind the cooled mixture with half a cup of water in a mixie to a smooth paste. Set aside.

Heat sesame oil in a pan. Add in the mustard seeds and curry leaves. Let it splutter. Add in the chopped onion.Saute for a few seconds. Add in the tomatoes and saute till the tomatoes are soft.

Add in the drumstick and brinjal. Add half a cup of water. Add in the ground masala paste, tamarind paste, salt and jaggery. I use home made tamarind paste which works so well and makes for one chore less everyday. Here is the recipe for homemade tamarind paste. I do not mix the mixture as I do not want the masala paste to burn at the bottom. Just cover the pan and cook for 2 whistles. Switch off the flame and wait for the pressure release naturally.

Note: If you do not want to use the pressure cooker, add one cup more water and simmer the curry for 15 minutes on a low flame.

Open the cooker and mix well. Add hot water to kuzhambu if the gravy is thick. Dilute the kuzhambu to a pouring consistency. Serve hot with rice.

For Masala Paste

• 1 teaspoon Indian sesame oil (gingely oil)
• 1/4 teaspoon fenugreek seeds
• 2 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 2 dried red chillies
• 1/4 cup fresh shredded coconut
• 2 teaspoon sambar powder
• 1/2 teaspoon salt

Other Ingredients

• 3 tablespoon Indian sesame oil (gingely oil) – divided
• 1/4 teaspoon mustard seeds
• 2 sprigs curry leaves
• 1 medium sized onion, chopped
• 1 ripe tomato, chopped
• 5 brinjals, chopped
• 1 drumstick, chopped
• 2 - 3 tablespoon tamarind paste or small lime sized tamarind (pulp extracted)
• 1/2 teaspoon salt
• 1 teaspoon jaggery

1. Take a pan and add in sesame oil (gingely oil). Add in the fenugreek seeds, coriander seeds, fennel seeds, dried red chillies. Fry till the seeds are slightly browned and very aromatic. Add in the fresh shredded coconut and fry for a couple of minutes. Switch off the flame.
2. Add in the sambar powder and salt. Mix well and let it rest on the pan for a couple of minutes. The residual heat from the pan will warm the sambar powder.
3. Grind the cooled mixture with half a cup of water in a mixie to a smooth paste. Set aside.
4. Heat sesame oil in a pressure pan. Add in the mustard seeds and curry leaves. Let it splutter. Add in the chopped onions and saute for a few minutes. Add in the tomatoes and cook till the tomatoes are juicy.
5. Add in the drumstick and brinjal. Add half a cup of water. Add in the ground masala paste, tamarind paste, salt and jaggery. I do not mix the mixture as I do not want the masala paste to burn at the bottom. Cook for 2 whistles. Switch off the flame and wait for the pressure release naturally.
6. Serve hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Lunch
• Cuisine: Tamilnadu