Thursday, 27 March 2014

Bisibelabath - Karnataka Recipe

Bisibelabath is a famous recipe from Karnataka. It tastes yum with Papad and Potato Fry.


Bisibelabath masala - 1 Cup (Refer to the recipe here)
Rice - 2 Cups
Toor Dal - 1 Cup
Water - 8 Cups
Ghee - 3-4 Tablespoons
Peas - 1/2 Cup
Onion shllots - 1 Cup
Cashewnuts - 0 Pieces
Mustard - 1/2 Teaspoon
Tamarind - Lime Size soaked in 1 Cup of Warm water.
Oil and Salt.


  • Cook 2 cups of Rice and 1 cup of Thoor Dal in 8 cups of water for 3-4 Whistles.
  • The rice must not be separate as Pulav nor overlooked like Pongal.
  • Boil the Tamarind juice till the raw flavour goes off
  • Then add the rice-Dal mixture to it.
  • Add the Bisibelabath powder,salt and mix
  • Keep some powder, rice mixture and tamarind juice as back up so that if anything needs to be added it would help.
  • In a pan, fry onions and add it to the mixture.
  • Then fry peas ad add it to the mixture.
  • Then splutter mustard seeds, cashew-nuts and add it to the Mixture.
  • Add some Ghee and serve with Potato Fry. 

Tuesday, 11 March 2014

Bisibelabath Masala

Sorry for not posting for some time. My Laptop conked off and I am no expert to blog from my Smart Phone. My Laptop is yet to be fixed, however somehow managed this post from another old laptop.

Bisibelabath is one of my  favorite rice recipes. The recipe is the combination Rice, Dal, Tamarind juice and the Bisibelbath masala with shallots and green peas.

The core ingredient of this is the Bisibelabath masala. The taste and flavour of this recipe comes from the Masala. So lets look at how to make Bisibelabth Masala.

Do come back and check my blog on how to make Bisibelabath using this masala.


Gram Dhall - 1/4 Cup
Coriander seeds - 1/4 Cup
Dry Red Chillies-10 Pieces
Dry coconut - 1/4 Cup (Koppara)
Poppy seeds - 1 Teaspoon (Optional)
Cinnamon/Cloves/Black Cardamom - 1 Each


  • In a kadai, roast all the above ingredients in a teaspoon of oil.
  • As each ingredients has its own cooking time, roast them separately.
  • Grind them separately and mix them together.
  • If you want to make this ahead of time and store it, then add all the ingredients except Dry Coconut, add coconut on the day of using it.
  • You can roast and grind them together if you know the time each ingredient would take to cook. 

Sunday, 2 March 2014

Lunch Menu - White Rice, Kollu Rasam, Moong Dal fry, Poondu Kuzhambhu,Channa Brinjal Kootu, Cauliflower Fry and Curd

Click on the below links for the Recipe