23 February, 2018
RED RICE FLAKES/KEMPU AVALAKKI BISIBELEBATH
The taste and aroma of bisibelebath mainly depends on its masala powder, which we prepare. There are many variations in making masala powder, each person prepares it in a different way, each region/place has its own variations. I myself has posted so many combinations in which we can prepare bisibelebath powder in this blog. But this time while preparing bisibelebath using rice flakes/poha/avalakki I followed this particular variation ⇒ bisibelebath ….like made in marriages/functions . Authentic recipe of rice flakes/poha/avalakki bisibelebath uses yellow lentil/moong dal/hesarubele along with rice flakes unlike bisibelebath made using rice & pigeon peas/tuvar dal/togaribele. So in this recipe I have used moong dal/hesarubele, thick red rice flakes, mixed vegetables and non pungent masala powder, which resulted in a yummy, full of fragrance, tummy filling delicious bisibelebath. The below mentioned quantity of ingredients is enough for four servings.
Ingredients :
- Cooked yellow lentil/moong dal/hesarubele – 1 cup
- Red rice flakes/kempu avalakki (thick) – 1 cup
- Mixed veggies like french beans, carrot, potato – 2 cups
- Tomato – 2 big
- Salt to taste
- Water as required
For tempering :
- Ghee – 1 tbsp
- Mustard seeds – 1/2 tsp
- Cashew nuts – few
- Curry leaves – 2 strings
For masala powder :
- Coriander seeds – 3/4 tbsp
- Bengal gram – 1 tbsp
- Cumin seeds – 1 tsp
- Black pepper corns – 1/2 tsp
- Fenugreek seeds – 1/2 tsp
- Whole red chillies – 10 to 12 nos., for color & 4 nos., for spicyness
- Grated dry coconut – 1/4 cup
- Curry leaves – 1 or 2 strings
- Hing – 1/4 tsp
- Turmeric powder – 1/2 tsp
PROCEDURE :
- Dry roast all the ingredients listed under ‘for masala powder’ and grind into a smooth powder
- Cut 1 tomato into cubes and make a fine paste/puree of remaining one more tomato
- Cook all the vegetables in a vessel/container using required water
- Once vegetables are cooked add in tomato cubes, cooked lentil and stir well
- Now add in pureed tomato, rinsed rice flakes/avalakki, prepared masala powder (stir it in little water to avoid lumps formation) and salt
- Combine everything well and allow the mixture to boil while stirring almost continuously, then remove from the fire
- Prepare tempering and pour it on the bisibelebath
