Ingredients
Poppy seeds 2tsps
Coconut grated
Bisibelabath powder1
or powder 2 
Tamarind
Turmeric powder
Vegetables -any of them cut 2″ long
Salt
Cashew nuts / peanuts
Chenna dal
Mustard seeds
Curry leaves
Rice -tuvar dal in the ratio 1:1
Get Cooking!
1. Dry roast the poppy seeds and coconut and then grind them to a powder.
2. Boil the vegetables in some tamarind water with salt and a little turmeric powder.
3. Meanwhile, cook the rice-tuvar dal in a pressure/ rice cooker.
4. Add the bisibelabath powder or powder 2 ;)and the ground coconut-poppy seeds powder to the vegetables.
5. When the mixture boils, add the cooked rice-dal and mix in well taking care not to crush the cooked vegetables.
6. Season this with mustard seeds, chenna dal, curry leaves.
7. Roast the cashewnuts/peanuts and add this to the bisibelabath.
8. Serve hot with thayir pachadi, fried appalams or chips
Tips
Add the vegetables according to decreasing cooking times as explained in avial . You could fry some chopped onions and add it to the bisibelabath alongwith the cashew nuts and mix them in.
Cook the rice-dal mixture well such that it can be almost mashed before adding it to the vegetables.
Leave a Reply