Bisi Bele Bath powder

in Powder

 

 

 

Bisibele bath is a sought after , most relished dish , in most South Indian homes . This dish, owes its origin in Karnataka . Rice being a a staple in most homes , various rice based dishes,  are found in this part of India .  This is a one pot recipe , which is made from rice and lentils , in which vegetables , tamarind and bisibele bath powder is added  to get a wonderful , fragrant , tasty dish . The powder is the key ingredient,  which makes the the dish a great success . This powder is available commercially , but homemade ones , are truly distinct .

The recipe,  varies region to region . Mostly Byagadi type of chilies,  are used along with Guntur red  chilies , to give color and spiciness to  the recipe.  Marathi moggu or Kapok buds are used in this powder which brings out the special taste .

Ingredients

 

  1. Dried Red chilies    25
  2. Coriander seeds   1 cup
  3. Cardamom  2 to 4
  4. Marathi Moggu  3 ro 4
  5. Urad dal    2 teaspoons
  6. Chana dal    6   teaspoons
  7. Cinnamon  two inches
  8. Cloves 2
  9. Black Pepper  1 teaspoon
  10. Khus Khus seeds  1/2 teaspoon
  11. Cumin seeds 1/2 teaspoon
  12. Curry leaves  few
  13. Sesame seeds   2 teaspoon
  14. Dry coconut or Kopra   1/2 cup
  15. Fenugreek seeds  1/2 teaspoon

Method

Method

  • Heat  a thick bottomed pan. Dry roast the coriander , till it spreads  an aroma , in low heat .  Transfer to a big plate .
  • Dry roast the dals , fenugreek seeds and cumin seeds. Stir . Dals will turn crisp and light  brown , remove and transfer to  the  plate .
  • Add the spices , cardamom , cinnamon , cloves , black pepper and marathi moggu  . Stir for a minute or two .  When a lovely aroma comes , remove from heat .
  • Add sesame seeds, khus khus seeds and curry leaves . stir,  till they crackle . transfer to a plate .
  • Dry roast the red chilies , till crisp . Dry roast the coconut too , for a minute or so .
  • Once cool , grind everything together , in a large mixie jar .
  • Tansfer to a airtight container . Use, when required .
  • Make sure , all the ingredients are heated, in low flame or heat . Otherwise,  they will,  get scorched .
  • Use fresh ingredients . Make sure the ingredients are roasted well .
  • If using, fresh coconut,  dry roast it ,till it turns brown.