Hi friends, nowadays in our family love sambhar satham much than any other variety rice and dash of ghee will enrich the flavour of sambhar satham. Bisebelabath, is my to-do list for long time with freshly ground spices. It must be apt for poor eater and kids too.
Bise-Bela-Bath is karnataka cuisine. I have one memory with the BBB. In my college days, we went to b'lore for our Industrial Visit, we used to have food in hotels only. I had one b'lore friend, and she said that BBB is very famous here so she suggested us to taste the BBB. So we also order and packed the BBB for our lunch, because we were went to one university which is out of city. While we were hungry, unpacked the BBB, still its hot and tempted to taste. But we were really very disappointed L The taste was not good, may be we did not liked the particular hotel taste. After that, we didn't give try to the BBB. After blogging, it was in my to-do list and now only got time to prepare it... but am sure its superb in taste and flavors of fresh spices.
Source – 7aum Suvai
Cinnamon – 2, small pieces
Cloves – 5-6
Cardamom – 2
Coriander seeds – 4 Tsp
Dry red chillies – 5-6
Bengal gram – 2 Tsp
Fenugreek seeds – ½ Tsp
Coconut, grated – 2 Tsp
Rice – 1 ½ Cup
Toor dal – ¾ Cup
Ghee – 1 Tbsp
Oil – 1 Tbsp
Fenugreek – ¼ Tsp
Cumin seeds – 2 Tsp
Mustard seeds – 2 Tsp
Urad dal – 2 Tsp
Hing – ¼ Tsp
Green chillies – 3-4, slited
Curry leaves – Few
Shallots/sambhar onion – ¼ Cup
Garlic – 6
Mixed veggies – 1 Cup (I used drumstick, raw mango, carrot and beans)
Tamarind extract – ¼ Cup
Salt – To taste
Water – 5-6 Cup
Coriander leaves – Few
- Soak the rice and dal together for 30 minutes.
- Dry roast the all ingredients except coconut, and keep it in plate.
- Now dry roast the grated coconut till the moisture content goes off and transfers into the same plate.
- Cool it and blend it into coarse powder and set aside.
Preparation of BBB
- Heat ghee and oil in pressure pan; add fenugreek, cumin roast it for few seconds, then add mustard and urad dal wait for sputter.
- Then add green chillies and curry leaves sauté it once, following by add shallots and garlic sauté it till turns transparent.
- Add mixed veggies expect mango and sauté it for 5 minutes.
- Now add 2-3 Tsp BBB powder with salt and sauté it then add tomato till the oil oozes out from the masala.
- Now add tamarind extract stir once and add water to the mixture allow boiling the mixture by cover the lid.
- While boiling add the mango and then rice and dal mixture check with salt and cover with pressure cooker lid and keep it for 4-5 whistle.
- Open the lid after the pressure reduces; add dash of ghee and coriander leaves mix it well.
- Serve it hot…
- You can add your favourite vegetables.
- If you want the BBB semiliquid, add extra water to the rice.
- You can ghee roasted cashew nuts for the richness.