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Bisibelebath and Aloogedde Fry By Chef Rakesh Raghunathan

Rakesh Raghunathan
Bisibelebath is a popular rice-based dish from Karnataka. Chef Rakesh Raghunathan shares the step-by-step recipe along with a potato fry preparation.

Serves4

Cooking Time18-20 Min

Meal Typerice

Preparation Time12-14 Min

DifficultyMEDIUM

View step by step

Ingredients

  • For Bisibelebath

    • 1 tsp fenugreek seeds

    • 1 tsp black peppercorns

    • 1 tsp cumin seeds

    • 2 tsp coriander seeds

    • 2 tsp Bengal gram

    • 2 tsp black gram

    • Cashew Nuts

    • 1 star anise

    • 2 cardamom

    • 3 cinnamon

    • 3 cloves

    • 1 tsp turmeric powder

    • 1 cup freshly grated coconut

    • 1 cup rice

    • 1 cup bengal gram

    • 4 - 5 red chillies

    • 1 tsp jaggery

    • Ghee

    • 1 tsp poppy seeds

    • Chopped carrots and beans

    • 2 tbsp peanuts

    • tamarind water

    • 1/2 tsp asafetida

    • 2 - 3 cinnamon stick

    • 1 cup boiled bengal gram and rice

  • For Aloogedde Fry

    • 2 boiled and chopped potatoes

    • 1 tsp sambar powder

    • 1 tsp rice powder

    • 1 tsp mustard seeds

    • 4 - 5 curry leaves

    • 1/4 tsp asafetida

    • 1 tsp white sesame

    • 1 tsp black gram

PREPARATION

  1. 1

    Heat 1 tsp ghee in a pan, add chopped carrots and beans, 1 tsp salt, 1 tsp turmeric, and let it cook.

  2. 2

    Then add 2 tbsp peanuts, 1 cup tamarind water, salt and cover it.

  3. 3

    Heat another pan, add 1 tsp ghee, 1 tsp fenugreek seeds, 1 tsp black peppercorns, 1 tsp cumin seeds,2 tsp coriander seeds, 2 tsp Bengal gram, 2 tsp black gram, 4 or 5 dry red chilli and 1/2 tsp asafetida and roast it well.

  4. 4

    Transfer it to the blender, blend it to a smooth paste.

  5. 5

    Heat a tsp ghee in a pan, add 1 star anise, 2 cardamoms, 3 cinnamon, 3 cloves, 1 cup freshly grated coconut, 1 tsp poppy seeds, 2 or 3 cinnamon sticks and cashew nuts, roast it well. Transfer it to the blender, blend it to smooth powder.

  6. 6

    Add the paste, 1 cup boiled Bengal gram and rice, 1/2 glass water, 2 tsp jaggery, spice powder in the boiled vegetable mixture and mix it well.

  7. 7

    Heat 1 tsp ghee in a pan, add 1 tsp mustard seeds, curry leaves and 1 tsp cashew nuts

  8. 8

    Pour the tempering over the bisibelabath.

  9. 9

    In a large bowl, add 1 tsp sambar powder, 1 tsp rice powder, 1 tsp turmeric powder, 1/4 tsp asafetida, 4-5 curry leaves, 2 boiled and chopped potato, 1 tsp white sesame and salt, mix it well.

  10. 10

    Heat 1 tsp sesame oil in a pan, add 1 tsp mustard seeds, 1 tsp black gram, 4 - 5 curry leaves, and saute.

  11. 11

    Aloogedde Fry is ready to serve.

STEP BY STEP