The best of the mixed vegetable rice variety is bisibelebath from the Karnataka cuisine. The blend of a few additions to the regular sambhar powder mix makes it form a brilliant variation.
I make bisibelebath one a week..and the recipe is one pot, loaded with veggies and can be cooked with rice, millets, rice flakes or grits. No matter what the other combinations are from my pantry, I always rely on homemade powder. The aroma is so different from the store-bought packaged ones and stays well for all long time if packed well.
I love to make and store my masala when the weather is a bit cooler or it’s is a few days of a dull drizzling weather. Today It looks perfect after a long time. Perfect for all the roasting so, put on your favourite songs and roast away…. So happy masala powder time.
This is the blend I learnt from my paternal aunt- my very first lessons in Bengaluru style cooking. I religiously noted down her ideas and suggestions till my practice zone was ready.
What more can we do with this masala?
This powder is so in unique it transforms not only my bisibelebath but also my roasted potatoes or Brussels sprouts into the flavourful side for a dinner party. The best bisibelebath for me is the one with Foxtail millet and loads of fried capsicum and cashew nuts on it. will share mine another day. I have even used the same as a grill rub for my corn and finished it off with a touch of lemon. Try out your combos… don’t hesitate
Enjoy the aroma of the powder… roasting.
Maybe I could try some of the bisibelebath masala powder on to the cabbage as a rub.
a Karnataka style essential
- 1/4 cup Split bengal gram channa dal, kadala bele
- 3 tbsp split pigeon pea aarhar dal, turdal, togribele
- 1 tbsp Black gram dal urad dal, udinbele
- 3/4 cup coriander seeds dania, kothumbiri
- 1 tbsp poppy seeds gasa gase, khus khus
- 1 tbsp cumin seeds jeera, jeergi
- 1/2 tsp fenugreek seeds methi, mendiyum
- 2 cinnamon stick patte
- 6-8 cloves lavanga
- 2 handful chillies Byadigai, Kashmiri chilli
- 2 tbsp cooking oil
- Set a wok on medium heat
- Add 1 tsp oil and fry the dals till golden crunchy and aromatic. remove and set aside.
- The pan will be well coated with oil, so add the coriander seeds and poppy seeds to roast. watch carefully as they burn easily. once roated and the corainder smells smoky and wonderful, remove add to the plate having the dals.
- Now add the feugreek , jeera cinnamon and cloves and roast the well. Remove on to the same platter
- Add a tsp more oil and roast the chillies on a very low heat.
- When the chillies can break with a snap, take them of the heat and allow them to rest.
- Allow them to cool to hand warmth and then powder in a spice mill to form a smooth powder.
- Cool further and store in airtight clean container.
- If keeping for longer time, use double zipper packs and leave in freezer.
I have seen a few of my friends add curry leaves also fried to it before powdering. this tastes great too
Tried this recipe?Let us know how it was!