Electric Rice-Cooker Bisibelabath

I know its been quite a long time.Please accept my sincere apologies for not being here for almost a year. I was not home and was busy with my MBA course at Chennai. Life there keeps me very occupied that I couldn't spare any time for blogging.

Thanks a million for all the friends and fellow bloggers who wished me for my admission. And also for those who enquired about my absence.

I will be home for the next three more months. And I'am back in kitchen. By August , I'am hoping to fly to USA for pursuing the second year of my course.

One of my guy friends, who is in Oklahoma, asked me the procedure for making Bisibelabath/sambar rice in electric cooker.

So here it is..

I have already posted an elaborate version of Bis-b..but this one is a simple method which can be done in an electric cooker.

I have to mention that you have to compromise the creamy,mushy taste of bis-b made in pressure cooker.

Its appropriate to call it as 'sambar rice' than bisibelabath..

Recipe for 4:

1 cup rice

1/4 cup mix of tuar dal & ground nut

1/2 cup mix of chopped veggies( I used plantain, drumstick,pearl onions,tomatoes & beans)

1-inch sphere sized tamarind pulp soaked in 3 cups of water

Sambar powder or Bis -b podi

1 tbsp ghee

1 tsp oil

1 sprig of curry leaves

5 cloves of garlic

salt

Bis-b Podi:

6 red chillies

1.5 tbsp grated coconut

1 tsp chana dal

1 tsp urad dal

1 tbsp coriander seeds

1/4 tsp fenugreek seeds

1 inch cinnamon stick

1 clove

1 cardamom

A big pinch of hing /asafotedia

4 curry leaves

Roast all the above ingredients of podi in a tsp of oil.

Cool and grind to fine powder.

Cook dal and groundnut separately.One can also cook them in bulk and freeze it up. Just thaw before cooking.

Turn on the electric cooker, heat oil and fry the onions and garlic until transparent. Add the vegetables and fry for a couple of mins.

Extract the juice of tamarind and the 3 cups of tamarind juice to the vegetables. Add salt, bis b podi and cooked dal.Let it come to boil. Add the washed rice.

Close and cook till gets done. Season with ghee and curry leaves in the end. Finish off before it gets cold!

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