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Red Chilli Brinjal Tamarind

Hot and Sour Rice
(Bisi Bele Huli Anna)

Tamarind Beans Red Chilli

Plain white rice (called Anna in Karnataka) cooked with lentils, spices and tamarind (Huli) juice is a delicious meal by itself.

Indian Vegetarian Recipes

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Cooking time (approx): 27  minutes
Style: South Indian Vegetarian (Karnataka)

1½  cup(s) uncooked rice
1½  cup(s) split red gram (tuvar dal)
6  cups water
2  cup(s) of mixed vegetables chopped (potatoes, brinjals and beans)
1  lemon size ball(s) of tamarind or 2  teaspoon(s) tamarind paste
1  cup(s) hot water to soak the tamarind
1  tablespoon(s) oil
1  teaspoon(s) mustard seeds
6  tablespoons ghee (clarified butter)
salt to taste
a handful of fried cashewnuts to garnish.

For the spice mix powder:
2  tablespoon(s) split bengal gram(chana dal)
2  tablespoon(s) split black gram(urad dal)
3  tablespoons coriander seeds
3  tablespoons grated coconut
6  dry red chillies or to taste
2" cinnamon stick
6  curry leaves
½  teaspoon(s) each of asafoetida and turmeric powder

  1. Roast the nine ingredients of the spice mix in a little oil. Cool and then dry grind. Keep aside. Soak the tamarind ball in the hot water and extract the juice. Keep aside. Boil the water in a heavy-bottomed pan, add the split red gram (tuvar dal) to it and cook till it is half-done. Now, add the rice, the spice mix powder, tamarind juice / tamarind paste, chopped mixed vegetables and salt. Keep on low heat for about 10  minutes.
  2. Heat the oil in a pan on medium / low heat for about 2  minute(s). Add the mustard seeds and let them splutter. Pour this over the rice mixture.
  3. Add the ghee (clarified butter) to this mixture. Allow to simmer on a low flame stirring continuously for 15  minutes till the rice is fully cooked and all the ghee (clarified butter) is used up.
    Garnish with fried cashewnuts just before serving.

Suggestion:The spice mix powder can be made days in advance and stored in an air-tight bottle.

Serve hot with:salted potato chips or fried poppadoms

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