Skip to main content

Diet - Friendly BisiBellaBath ( Sambhar Rice ) / Diet Friendly Recipe - 80 / #100dietrecipes

Make your regular bisibellabath / sambhar rice more nutritious and diet friendly by just including brown rice and protein rich ingredients...

Bisibellabath is a karnataka famous food which is prepared using rice, toor dal and spicy masala. Generally this rice is prepared using lots of veggies and to make it more nutritious and  diet friendly, I have used brown rice instead of regular rice. And also, included protein rich ingredients like sprouts, double beans, cow pea and dried peas. In this recipe, I have used only 2 varieties of veggies but more healthy veggies can also be added. Though the traditional bisibellabath is served with boondi, papad and pickle, this delicious and flavorful rice goes well with any vegetable dry curry during dieting days.

Ingredients :

3/4 Cup Brown Rice
1/2 Cup Toor dal
1 Big Onion, Finely chopped
1 Tomato, Finely chopped
10 - 15 Beans, chopped
2 Carrots, finely chopped
2 green chillies, sliced 
2 Tbsp Double beans
2 Tbsp Cow pea / Lobia / Karamani dried
2 Tbsp Green peas, dried ( Fresh ones can also be used )
3 Tbsp Mixed Sprouts
2 Tbsp Bisibellabath ( I have used Eastern masala )
1/4 Tsp Turmeric powder
Salt to taste
Small piece of Tamarind 
5 Cups of Water
2 Springs Curry leaves
1 Tbsp Olive oil
1 Tsp Mustard seeds
1 Tsp Jeera / cumin seeds
A pinch of hing powder
2 Dry red chillies
Coriander leaves for garnishing

Method :

In a casserole, wash and soak lobia along with green peas and double beans for 4 hours in a hot water.
( Instead overnight soaking can also be done ).

Wash and soak brown rice for 2 hours in a water.

Soak tamarind in a little amount of water before starting a cooking process.

Soak toor dal in a water before starting the cooking process.

Heat oil in a pressure cooker and add mustard seeds.

Once it starts spluttering, add jeera seeds followed by hing and dry red chillies.

Add chopped onions followed by green chillies and curry leaves.

Saute for a minute and add chopped tomato.

Saute it the tomato turns soft and add carrot followed by beans, sprouts and soaked double beans, peas and lobia.

Mix well and add the masala powders ( Bisibellabath, Turmeric and Salt ).

Now squeeze the tamarind, extract the juice and add it to the veggies.

Add the measured amount of water and let it boil.

Drain the water from toor dal and brown rice and add it to the boiling water.

Close it with the lid and cook it for 2 whistles.

Simmer the flame and cook it for another 10 minutes.

Switch off the flame and wait till the pressure gets released.

Once done, open the pressure cook and garnish with coriander leaves.

Mix well and serve hot.

Serving Options :

Serve hot with vegetable curry. 


Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)

Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….

Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …