Bisibelebath / Sambar Sadham

Finally I found an easy and time saving method to prepare Sambar Sadham. I would like to share this easy method to everybody. You can do it in pressure cooker directly.

Ingredients

Raw Rice - 1 cup
Thoor Dhall - 1/2 cup
Tamarind - 1 lemon size
Mustard - 1 tsp
Fenugreek seeds - 1 tsp
Groundnuts - 2 tsp
Asafoetida powder - 1/4 tsp
Curry leaves - 2 strands
Onion (chopped) - 1
Tomato (chopped) - 1
Carrot (chopped) - 1
Chayote or Chow Chow (chopped) - 1
Brinjal (chopped) - 2
Potato (chopped) - 1
Pumpkin White (chopped) - 1 cup
Coriander leaves - 3 strands
Salt - as per needed
Oil - 2 to 3 tbsp.

To roast and grind

Bengal Gram Dhall - 2 tsp
Coriander seeds - 2 tsp
Fenugreek seeds - 1/2 tsp
Curry leaves - 1 strand
Coconut (Grated) - 1 cup

Method

Soak Rice, Thoor dhall and Tamarind separately for 20 to 30 minutes.

Take chopped tomato and soaked tamarind and prepare tamarind extract and keep aside.

Roast Bengal gram, Coriander seeds, fenugreek seeds, curry leaves with very little oil and wet grind with grated coconut and keep aside.

In a deep thick bottomed pressure cooker, heat oil, and add mustard seeds.

When it splutters, add fenugreek seeds, groundnuts and asafoetida powder and then add curry leaves and then add chopped onion. Saute till the onion becomes transparent.

Then add carrot, potato, chayote or chow-chow, brinjal and pumpkin and mix well.

Now add the ground paste and mix it well.

Add tamarind extract and add salt as per your requirement.

Add the soaked rice and dhall to it.

Mix well and add 4 to 5 cups of water to it. Pressure cook for upto 4 whistles.

Open and add 2 tsp of ghee to it and finely chopped coriander leaves and curry leaves. Serve hot.

Appalam, Chips, and Potato poriyal will be a nice combination with this yummy Bisibelebath.

To make it more delicious:

Take one tomato, Onion, two green chillies, carrot, coriander leaves, curry leaves and grind it to fine paste and add to the preparation before adding rice. It will be an added flavour.
 (We can do this while preparing our regular Sambhar - while adding tamarind extract )