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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Recipes from Millet

Recipe Index

Tiffin Varieties

Sambar Rrice

Ingredients :
for making rice
Rice                                         : 3/4 cup
Thuvar( thoor ) dhal                  : 1/4 cup
Turmeric powder                      : a pinch

for sambar
Tamarind                                   : 2 small marble sized
Vegetables like
brinjal, carrot, beans                 : each 1/4 cup
Potato                                       : 1 no.
Cooked green peas                    : 1/4 cup
Small onions                               : 10 nos.
sambar powder                               : 6 Tsp
Coriander (dhaniya ) powder       : 2 Tsp
Turmeric powder                         : 1/4 Tsp
Asafoetida powder                       : 1/4 Tsp
Salt                                              : 4 Tsp
Red chilli powder                          : 1/4 Tsp
Oil and ghee enough quantity.

Method :
Take rice & dhal together in a pressure cooker after washing them.
Add turmeric powder.
Add 4 cups of water.
Close the cooker with weight & keep on a HIGH flame.
After 1 whistle slow the burner to SIM & cook for 7 minutes.
                                        OR
Allow 3 whistles & cook at SIM for 3 minutes & switch OFF the stove.

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 chillies.
Then add cut onions. Saute for few minutes till you get onions' aroma and transfer it into the boiling sambar.
Close the lid with weight ON.
After a whisle switch OFF the stove.

Now rice is ready in one cooker & sambar is ready on another.

To the rice add 1/2 Tsp of red chilli powder, 1 Tsp of salt, 1/4 Tsp of cinnamon powder( Pattai ).
Mix well adding sambar slowly.
Both the rice and sambar should be mixed while its still hot.
And the mixture should be loose & watery(rice & 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 sambar rice.

If you get Bisi Bele Bath masala add 1 to 2 spoons of it also while mixing sambar with rice.

This rice should be eaten when its very hot, otherwise the taste differs.