Thursday, April 16, 2015


#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.

Samai Bisibelebath

Ingredients :
1/2 cupSamai Arisi [ Little Millet ]
1/4 cupThuvar dhal
1 pinchTurmeric powder
big lemon sizeTamarind
10 - 15small Onion [ sambar onion ]
1 smaller sizeOnion, slice thinly
3 - 4Green chilly, slit lengthwise
10 - 15Curry leaves
1/4 cupNoolkhol chopped
1/4 cupBrinjal chopped
1/4 cupDrumstick chopped
1/4 cupCarrot chopped
1/4 cupPotato chopped
1/4 cupGreen peas [ optional ]
4 Tspsambar powder
2 TspCoriander Powder
1/4 TspTurmeric Powder
3 TspSalt [ adjust ]r
3 TspBisibelebath powder
1/2 TspRed chilly powder [ adjust ]
To Temper :
1 TspMustard seeds
1/2 TspAsafoetida powderr
2 TspOil
Final Tempering :
1 TspGhee
1/4 TspRed chilly powder
1 TspMustard seeds
6 - 7Curry 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, 
Samai Bisibelebath
You might like to try
Varagarisi Puliyodharai [ Kodo Millet Tamarind Rice ] Varagarisi Bisibelebath [ Kodo Millet Bisibelebath ] Thakkali Sadham [ Tomato Rice ] Vangi Bath [ Brinjal Rice ]

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