Bisibelabath | Sambar Sadam Recipe

I usually call this Bisibelabath or sambar sadam as somberi sapadu which means lazy people’s food. Cos, when we make rice separately we need to make sambar, rasam and poriyal to accompany it. And sometimes we need appalam to compliment all this. But making bisibelabath is such an easy task where rice and sambar are already mixed together with a bunch of vegetables. So it is like a one-pot meal which has carbo, protein along with all the vegetables. TH don’t need anything as a side dish for this rice and my work goes simple.

I still remember the taste of Bisibelabath which is served in Rathna Café, Chennai. That is the best according to me. Ghee, the major ingredient which enhances the flavor for this rice and in rathna café they make the rice completely with ghee. Don’t mind to taste there once if you get a chance and don’t mind for the extra calories you are gonna get after that.

This rice is made with freshly ground spices and here I used my sambar powder to make the work simple.  It would be good if the sambar powder are fresh and in good condition. Click on the highlighted link to get the sambar powder recipe.

This can be served alone with appalam or chips or vaadam. GarlicPotato fry and raw banana fry are the best combination for this rice.

Preparation time: 15-20mins (soaking time)

Cooking time: 20-30 mins

Ingredients

1 cup raw rice

 ¾ cup toor dal

¼ cup peeled shallots

1 small onion

2 tomatoes

2 green chillies

5-6 garlic cloves

½ cup thick tamarind juice

1 cup of chopped carrots, green peas and French beans

1-2 drumsticks

1tsp chilli powder

2tsp coriander powder

½ tsp turmeric powder

1-2 tsp sambar powder

1-2 tsp ghee

Salt

Coriander leaves (to garnish)

To temper

3tsp oil

1tsp mustard seeds

½ tsp fenugreek seeds

Curry leaves

1-2 dry red chillies

Pinch of asafoetida

How to make it

• Wash and soak the dal and rice together in 5 cups of water for 15mins.
• Then pressure cook it for 3-4 whistles along with chopped tomatoes and pinch of asafoetida and turmeric powder. Add a dash of oil for easy cooking.  
• Once the pressure comes down, open the cooker slowly and mix till the rice and dal combines well. Set aside.

• In a wok heat oil and temper the items given. Sauté the chopped onions till golden brown and add the shallots, chopped garlic and green chillies. Fry till the raw smell leaves.

• Then add the veggies which you are using. Sauté well and add chilli powder, coriander powder and salt. At this time simmer the flame to low- medium to avoid burning of the masala.

• Add the tamarind juice and mix well. Add salt and a cup of water for the veggies to cook.

• Cook by closing with a lid in medium flame. Once the veggies are cooked soft, add the pressure cooked rice and mix with the veggies.

• Keep for 1-2 mins and add the sambar powder. Mix well and check for the taste.

• Garnish with coriander leaves and top with ghee to enhance the flavor.

Notes:

1. Tempering can be done at the end, separately. Ghee can be used while tempering itself.
2. When in hurry, I add tomatoes, chillies, garlic, and asafoetida to rice-dal and pressure cook for more than 5 whistles.