Bisi bele bath was a specialty dish prepared in the kitchen of Mysore palace a few centuries ago, and it is still a popular rice dish in Karnataka. It is a hearty meal prepared by stewing rice, lentils & vegetables along with a spice powder in tamarind juice just like sambar sadam, or kadamba sadam or kootanchoru, a counterpart in Tamil cuisine. This Karnataka specialty dish is made flavourful by adding fresh peanuts along with other vegetables, a unique flavorful spice powder made with the distinctly aromatic Marati moggu (kapok bud) as the star ingredient, and also by adding the spices tempered in ghee. It is divine when a spicy Bisi bele bath is served hot (as the name [bisi means hot] suggests) & viscid and hence the perfect meal for cold winter nights.
Tag: Red gram recipes
Radish Sambar
Radish (mullangi) sambar tastes as delicious as shallot (chinna vengayam) sambar as they both absorb the flavors of all the spices used in sambar. Hence I like to savour mullangi sambar not only with hot steaming rice but also with idli or dosa.
Thuvaram Paruppu Sadam
Thuvaram paruppu sadam (rice with split pigeon peas) is a traditional flavorful one-pot meal popular in Tirunelveli. I like to prepare our favorite thuvaram paruppu sadam for lunch on a lazy weekend as it does not require much of a planning. It is so delightful when we pour coconut oil lavishly over the rice and relish with crunchy appalam & vadagam.