Raw rice - Pacharisi - 1 cup
Pigeon Pea/Red gram - Thuvaram Parupu - 1/2 cup
Tamarind - Puli - lemon size (Big)
Pearl onions - Sambar/small vengayam - 1 cup (12 nos.)
Asafoetida - Perungayam - a pinch
Turmeric powder - Manjal podi - 1/2 tea spoon
Potatoes - Urulai kizhangu - 2 nos.
Green peas - Pachai pattani - 1 cup
Bengal gram dal - Kadali paruppu - 1 table spoon
Black gram dal - Ulutham paruppu - 1 table spoon
Red chillies - Kaintha milagai - 5 nos.
Coriander seeds - Dhania - 2 table spoons
Fenugreek - Vendayam - 1 table spoon
Grated/Shredded coconut - Thuriviya thengai/Koparai - 2 table spoons Cinnamon - Pattai - 1 no.
Cashew nuts - Munthiri paruppu - 1 table spoon
Ghee - Nei - 2 table spoons
Salt to taste
Oil for frying
- Wash and keep rice and red gram dal (Both together) in pressure cooker adding 6 cups of water with a pinch of salt.
- Clean and make tamarind paste and keep it aside. Peel off the skin from potatoes and boil them, boil green peas separately and keep them aside.
- Mean while make masala powder. Heat 1 tea spoon of oil in a pan, fry red chillies, bengal gram dal, black gram dal, cinnamon, fenugreek seeds, grated coconut and make them to a powder.
- Now heat oil in a kadai, add tamarind paste, asafoetida, salt, pearl onion, boiled potatoes, green peas, then the masala powder and boil for some 10 minutes. Now transfer these contents to the pressure cooker (after the rice is cooked) and cook for 5 more minutes.
- Fry cashew nuts in ghee and add them to rice and serve.
Hot and tasty bisibelabath is ready to be served. Serve with potato chips/ Onion pachadi. It can be served for 4 people. It requires 30 minutes to cook.
Note: Dried peas can also be added instead of green peas but it has to soaked in water for atleast 6 hours. Remove dust particles from tamarind using filter.
Optional: Ingredients can be added/removed. Vegetables can be added according to one's taste.
The art of dining well is no slight art, the pleasure not a slight pleasure
Michel de Montaigne