Varagarisi-Bisibelebath

#VaragarisiBisibelebath  #VaragarisiSambarSadham : #BisibeleBath is a famous Karnataka cuisine, a mixed rice preparation of rice and sambar.
Here I tried the recipe with #varagarisi [ #kodomillet ].
Varagarisi is known as Kodomillet in English. Varagarisi is gluten free and non acid forming food.
It can be used just the same way as the rice.
It can be prepared in two ways. The first method is the ingredients for sambar and rice are cooked together in a pressure cooker.
The second method is cooking rice and sambar separately and then mixed together.
Here we are going to see the second method. Actually the bisibelebath should be watery after mixing rice and sambar together. As time passes the rice becomes thick.
Now we will see the method of preparation.

The measurements given below are enough for two persons.

Ingredients :
1/2 cup	Varagarisi [ Kodo millet ]
1/4 cup	Thuvar dhal
1 pinch	Turmeric powder
For Sambar :
big lemon size	Tamarind, soak in warm water
10	small Onion [ sambar onion ]
1 smaller size	Onion, slice thinly
3 - 4	Green chilly, slit lengthwise
10 - 15	Curry leaves
1/4 cup	Yellow Pumpkin chopped
1/4 cup	Bitter gourd chopped[ optional ]
1/4 cup	Broad beans chopped
1/4 cup	Carrot chopped
1/4 cup	Potato chopped
1/4 cup	Green peas [ optional ]
4 Tsp	sambar powder
2 Tsp	Coriander Powder
1/4 Tsp	Turmeric Powder
3 Tsp	Salt [ adjust ]r
To Temper :
1 Tsp	Mustard seeds
1/2 Tsp	Asafoetida powderr
2 Tsp	Oil
To Mix Rice :
3 Tsp	Bisibelebath powder
1/2 Tsp	Red chilly powder [ adjust ]
1/2 Tsp	salt
Final Tempering :
1 Tsp	Ghee
1/4 Tsp	Red chilly powder
1 Tsp	Mustard seeds
6 - 7	Curry leaves

A small quantity of coriander leaves to garnish.
!/4 cup of tender drumstick leaves or fenugreek leaves to make it more nutritious [ optional ].

Method :
Take varagarisi & dhal together in a vessel and wash them one or two times
Add turmeric powder.
Add 3 1/2 cups of water.
Now take1 cup of water in a pressure cooker and place the bottom plate.
Keep the vessel containing varagarisi and dhal inside the cooker.
Close the cooker with lid and put the weight on.
Heat on a HIGH flame.
After 1 whistle slow the flame to SIM & cook for 7 minutes.
                                        OR
Allow 3 whistles & cook at SIM for 3 minutes & switch OFF the stove.
Open the cooker only after it runs out of steam.
To make sambar
Keep a kadai on an another burner on slow flame.
Add 2 Tsp of cooking oil.
While the kadai is getting heated up keep pressure pan or small cooker on another burner.
Add all the cut vegetables with 1 cup of water into cooker.
Also add all the powders one by one and strain tamarind onto it.
Let it be on slow fire.
Now the kadai would have become hot.
Splutter mustard seeds, then asafoetida powder, curry leaves and green chilly.
Then add sliced onions and small onion.
Saute for few minutes or till you get the aroma.
Then transfer it into the boiling sambar.
Close the lid with weight ON.
After a whisle switch OFF the stove.
Open the cooker only after it runs out of steam.
Now rice is ready in one cooker & sambar is ready on another.

To the cooked varagarisi - dhal mix, add red chilli powder, bisilebath powder, coriander leaves, drumstick leaves and salt.
Mix well with a ladle to mash it as well.
Now add sambar slowly and mix well.
Both the rice and sambar should be mixed while its still hot.
And the mixture should be loose & watery ( varagarisi & dhal should be completely mashed and smooth ).



Now temper mustard, 1/4 Tsp of chilli powder, curry leaves with oil or ghee and pour onto the bisibelebath.
Serve hot with thayir pachadi or potato curry and pappad.
This rice should be eaten when its very hot, otherwise the taste differs.

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