Bisi Bele Bath

Bikramjits.Kitchen's picture

Nov. 07, 2013

Traditional South Indian style dish where rice and vegetables are cooked in tamarind water with some assorted Indian spices.


Vegetable oil 1 Teaspoon
Curry leaves 10 ((8
Shallots 1/2 Cup (8 tbs)
Chopped beans 1/2 Cup (8 tbs)
Chopped capsicum 1/2 Cup (8 tbs)
Chopped carrot 1/2 Cup (8 tbs)
Chopped potato 1/2 Cup (8 tbs)
Turmeric powder 1/4 Teaspoon
Rice 1/2 Cup (8 tbs) , soaked in water for half an hour and drained
Split red gram 1/4 Cup (4 tbs) , soaked in water for half an hour and drained
Tamarind water 4 Tablespoon ((Tamarind paste diluted with water))
Water 4 Cup (64 tbs)
Clarified butter 2 Teaspoon ((Ghee))
Salt To Taste
For the paste
Split bengal gram 1 Tablespoon
Split black lentil 1 Tablespoon
Cinnamon stick 1/2 Inch
Grated coconut 3 Teaspoon
Whole dry red chilies 4
Coriander seeds 2 Teaspoon



For the Paste:

1. In a blender add vegetable oil, split Bengal gram, split black lentil, cinnamon stick, grated coconut, dry red chilies and coriander seeds. Blend into a fine paste and keep aside.


2. In a pan heat vegetable oil, add curry leaves, shallots, carrots, potatoes, capsicum, and beans. Sauté on a medium flame for 2 minutes or until vegetables are soft.

3. Add turmeric powder, mix well and cook till the turmeric loses its raw smell.

4. Now add rice, followed by split red gram and mix gently.

5. Add the tamarind water, salt, prepared paste and mix well. Pour water, stir gently, cover and let it cook on a high flame till the water dries up.


6. Add ghee, mix well and serve hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 2