Bisibelebath Recipe


Ingredients :

Raw Rice/ Pachai arisi – 2 cups

Red gram/ Thuvaram paruppu – 1 cup

Black gram/ Ulutham paruppu – 2 to 3 Tbs

Carrot – 1 cup

Beans – 1 cup

Small onions/ Sambar Vengayam/ Chinna Vengayam – 3/4

Tomato’s/ Thakkali – 1 cup

Red chili’s/ Kaintha milagai – 5

Coriander/ Dhania

Cinnamon/ Pattai

Fenugreek/ Venthayam

Cloves/ Krambu

Aniseeds/ Sombu

Mustard/ Kaduku

Turmeric powder/ Manjal thool

Coriander leaves/ Kothamalli ilai

Curry leaves/ Karuveppilai

Ghee

Oil/ Yennai

Method :

1. Grind to coarse powder by adding red chili’s, coriander, black gram, cinnamon, cloves and fenugreek (fry the ingredients before grinding them)

2. Meanwhile cook rice and red gram (while pressure cooking red gram add pinch of turmeric powder and asafetida powder) separately

3. Take a vessel and heat oil. Add mustard, aniseeds and  curry leaves let it splutter

4. Now add onions, tomato’s, fry well, also add carrots and beans. Mix and fry well

5. Add the grinded masala powder, salt and dhal previously cooked, mix well, also add sufficient amount of water and close the lid for the ingredients to cook

6. After the above ingredients get cooked add rice (previously cooked) and ghee, mix well, garnish with coriander leaves, the recipe is ready

 

Raw Rice in tamil is called Pachai arisi

Red gram in tamil is called Thuvaram paruppu

Black gram in tamil is called  Ulutham paruppu

Small onions in tamil is called  Sambar Vengayam/ Chinna Vengayam

Tomato’s in tamil is called Thakkali

Red chili’s in tamil is called Kaintha milagai

Coriander in tamil is called  Dhania

Cinnamon in tamil is called Pattai

Fenugreek in tamil is called  Venthayam

Cloves in tamil is called  Krambu

Aniseeds in tamil is called Sombu

Mustard in tamil is called Kaduku

Turmeric powder in tamil is called  Manjal thool

Coriander leaves in tamil is called  Kothamalli ilai

Curry leaves in tamil is called  Karuveppilai

Oil in tamil is called  Yennai

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