Bisi Bele Bath

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Revision as of 14:10, 24 March 2012 by RealRecipes (talk | contribs) (1 revision)
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  • Ethnicity - South Indian
  • Type of meal - Party, Lunch, Dinner





  1. Peel Madras onions.
  2. Peel and cut vegetables into 1 inch pieces.
  3. Wash rice and dal thoroughly. Place it in a container with 2½ cups of water, a pinch of turmeric powder and chopped vegetables.
  4. Heat a little oil in a frying pan and fry the ingredients for powdering until fenugreek turns golden brown in colour. Powder and keep aside.
  5. Heat some more oil and fry poppy seeds, cloves, cinnamon, cardamom, aniseeds. Powder and keep aside.
  6. Soak tamarind in a little water and extract juice.
  7. Heat oil, add red and green chillies, mustard and curry leaves. When mustard crackles, add to rice and mix well. Add tamarind juice, salt to taste and mix thoroughly.
  8. Heat a little ghee and fry cashew nuts until golden brown in colour.
  9. Add to rice along with powdered ingredients and masala powder. Mix well. Remove from fire.
  10. Garnish with chopped coriander leaves and add some ghee just before serving.