Samai-Bisibelebath

#SamaiBisibelebath : #Samai or #SamaiArisi is the smallest millet and so it is called #LittleMillet in English. I usually cook rice & thuvar dhal in a pressure cooker and prepare sambar separately. Then mix together adding bisibelebath powder and then topping it with tempering. But my daughter told me to cook together all the ingredients in a pressure cooker. Yes she is right!! The bisibelebath I prepared with Samai arisi following my dear daughters' recipe was a great success!!
Take 4 or 5 vegetables available at home.
Here comes the recipe.

Ingredients :
1/2 cup	Samai Arisi [ Little Millet ]
1/4 cup	Thuvar dhal
1 pinch	Turmeric powder
big lemon size	Tamarind
10 - 15	small Onion [ sambar onion ]
1 smaller size	Onion, slice thinly
3 - 4	Green chilly, slit lengthwise
10 - 15	Curry leaves
1/4 cup	Noolkhol chopped
1/4 cup	Brinjal chopped
1/4 cup	Drumstick 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
3 Tsp	Bisibelebath powder
1/2 Tsp	Red chilly powder [ adjust ]
To Temper :
1 Tsp	Mustard seeds
1/2 Tsp	Asafoetida powderr
2 Tsp	Oil
Final Tempering :
1 Tsp	Ghee
1/4 Tsp	Red chilly powder
1 Tsp	Mustard seeds
6 - 7	Curry leaves

A small amount of chopped coriander leaves to garnish.

Method :

Soak tamarind in warm water in a bowl.

Wash samai arisi and thuvar dhal togethar in a vessel.

Keep aside.

Heat a kadai on a stove over a slow flame.

Add oil and crackle mustard seeds.

Then add asafoetida, green chilly, curry leaves and  small onion.

Saute for a minute.

Then add thinly sliced onion and saute for half a minute.

Transfer into a pressure cooker.

Now saute all the vegetable for a minute in the same kadai adding half a teaspoon of oil.

Add all the given powders and saute for few seconds.

Then transfer into the same pressure cooker.

Add 3 1/2 cups of water, salt and samai arisi & thuvar dhal.

Heat on a stove over high flame.

Now squeeze out juice from tamarind by adding 1/2 cup of water.

Strain through a filter into the pressure cooker.

Mix well with a ladle.

Close the cooker with weight on.

Allow three whistles and 5 minutes at SIM.

Open the cooker only after it ran out of steam.

Mix and mash well with a ladle.

Adjust salt and transfer into a serving bowl.

Finally heat a kadai with oil or ghee.

Then splutter mustard seeds, curry leaves and turn off the stove.

Now add chilli powder.

Pour the tempering over the prepared bisibelebath.

Garnish with coriander leaves.

Serve hot with thayir pachadi or any curry of your choice, 

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