“Bisi Bele Huli Anna” is a traditional South Indian dish made with rice, dhal (lentils), tamarind, and tamarind pulp. It is popular in Karnataka, South India. Bisibelabath, also known as spicy rice, is a complete meal. There are a variety of spices from the southern spice coast in this dish, such as red chilies, cumin, pulses, cloves, and cinnamon, as well as coconut and tamarind. The addition of lentils and vegetables ensures that this meal is high in protein and fibre, making it suitable for both adults and children.
When I was a student at university, my roommate and best friend introduced me to a variety of exotic dishes from the state of Kerala. Kannadiga food is one of my best Indian cuisines because each meal from Karnataka has its own distinct identity. Given that this red state shares borders with Goa in the northwest, Maharashtra in the north, Andhra Pradesh in the east, Tamil Nadu in the southeast, and Kerala along with a long west coast bordering the Arabian Sea, it’s not surprising that this southern state is a popular tourist destination.
Bangalore, where I worked and lived for a short time, is where I had some of my favourite meals. Even though Koshy’s coffee and toast were good, the hot bhajjis & chai at the alongside the road thelawaalas or the peppery gobhi manchu on Commerical Street surpassed them all . Every time I visited my friend D’s mother Mrs. S, Mrs. S would start serving one or more of her favourite dishes from the Kannadiga cuisine, including signi paratha, hydrocarbon payasa, all sorts of gojjus, fat balloons of ragi mudde dipped in ghee, hot gossip shared placed above a white crunchy avarakkai kodubale, and large rings of roasted vermicelli dunked in sweets almond milk – nirvana on a plate!
- For the sake of the steamed rice
- This is about 1.5 cups of basmati rice
- Dhal (arhar/split pigeon peas): 1 c. toor
- Turmeric is one teaspoon
- A quarter-teaspoon of hing/asafetida
- Spices are used in this recipe
- 4 to 5 tribal people lal mirch/red chilies,
- 5 grammes chickpeas and lentils
- 1/2 teaspoon of the ground dal
- 1 tsp. coriander seeds
- a tablespoon of cumin seeds.
- A quarter teaspoon of the seeds of fenugreek
- Spices such as cloves, cinnamon, and peppercorns make up a quarter teaspoon.
- 4 tbsp. freshly grated coconut meat
- Cooked sauteed veggies (potato, beans and carrots) with 2 cups of chopped mixed vegetables
- because of the saltiness
- 2 tbsp. ghee or other fat
- 1 tsp. ground mustard
- Urddhal dal is 1 teaspoon.
- A quarter cup of cashews
- Slice 5 shallots into thin strips.
- Fresh curry leaves, two to three sprigs
- Tomato pulp, or a tamarind ball the size of a lemon, in hot water for 2 tablespoons
- 1 tbsp. brown sugar or jaggery, grated
Use a crock pot or cover the pot and boil the ingredients (rice, dhal, hing, salt, turmeric powder) until tender. If using a pressure cooker, start reducing the flame to low & cook for 8 – 10 mins after the first release of pressure.
In ones spice mill, grind to the a fine powder each ingredient in the spice mix one at a period, and set aside.
Combine the cooked food and dhal with the spice mixture, sugar but rather jaggery, and or the tamarind pulp, reserving some of the steamed veggies for the garnish. Simmer the mixture for a few minutes, stirring occasionally. If salt is needed, add it now.
Meanwhile, heat duck fat or cooking oil and sauté the cashews until they are browned, remove & set aside. Remove and set aside the partially caramelised shallots and curry leaves cooked in the remaining oil. Finally, add the mustard and urad dhal to the paddy, spice, and lentil mixture that is simmering on the other side of the burner.
Set aside a small amount of protein and fiber, shallots, & curry leaves for the garnish, and incorporate them into the rice well as. Your active form huli elizabeth is ready to eat, but wait until it’s cooled down a bit, and there may be scars from the battle.
Garnish with the residual boiled vegetables, cashews, shallots, and curry leaves, and serve at room temperature.
I served this with a pineapple raita to counterbalance the spicy rice with a sweet flavour.
There was a message from Akshaya Patra and Indiblogger about how 50 hungry children could be fed by blogging about Akshaya Patra. In India, Akshaya Patra claims that for more than 13 million underprivileged children, education isn’t even a consideration. So that “No child in Will now be denied an education because of hunger,” they help by giving free meals at school.
For that reason, I’m dedicating this blog post to Akshaya Patra’s efforts to remove “hunger” from children’s vocabulary.” The concept of centralised kitchens was one of the most interesting aspects of their work that I saw:
“Each kitchen does have the capacity to boil water between 50000 and 150000 meals everyday thus attaining economies of scale,” says one source about the centralised kitchens. In “mechanical, steam-heated custom-built cauldrons,” cooking takes place. the food is rich in stainless containers and delivered to schools in custom-built vehicles that are always hot off the grill . North Indian & South Indian cuisines are served in many parts of the country. “Roti, sabji, and curd are the three main items on a North Indian menu, while rice, sambar, and curd are also on the South Indian menu.”
Besides running large-scale kitchens in remote areas, Akshaya Patra also operates community kitchens. Volunteers from of the community run these kitchens, which are stocked by the foundation with the necessary ingredients. “… fairly frequently, the women preparing food the meals are indeed the mothers of a kids we reach out to.” I thought this was fantastic. The programme has helped hundreds of mothers like this one. With the creation of jobs, they not only get to cook for their own children, but they also gain some financial independence.”