Thengai saatham

Thengai - coconut ; saatham - rice.
Kalantha saatham (variety rice or rice mixed with some spices/ masala) is an indispensable one in any South Indian home. The best part in kalantha saatham is that they would be prepared to accompany any long journey and they should withstand the time. For example in olden days they packed the tamarind rice or lemon rice in such a hygienic way that they last for at least 3 days.

But this coconut rice should be consumed within 12 hours because of the addition of coconut. Anyways this rice is loved by all for its nice flavor and taste.

Thengai saatham served with masala egg and bottle-gourd dhal curry.

Ingredients:

Rice (pacharisi / Basmathi) - 1 cup
Shredded coconut - 1/2 cup
moong dhal (split green gram lentil / paasi paruppu) - 2 tsp
mustard - 1/2 tsp
curry leaf - 1 sprig
cilantro - a handful (chopped)
dry red chilly - 2
oil - 1 tsp

cooking the rice:

(I prefer stove top method for pulao and 'variety rices'. we can microwave also. But the pressure cooker method makes the rice mushy. Rice cooker can also be used to prepare the rice).

Wash and soak the rice for 30 minutes or lesser.
Bring to boil some 3 cups of water along with 1/2 tsp salt.
Add the soaked , drained rice and reduce heat. Cook covered till almost done.
Switch off and pour it over a colander and remove the water completely.
Keep the rice open to maintain it as separate grains. Let it cool for sometime.

Method:

Heat 1 tsp oil in a wok and add mustard seeds. As they start to crackle, slide in the moong dhal, red chillies (cut into small pieces), curry leaf, shredded coconut , chopped cilantro, in the same order and fry till the coconut starts smelling great. Switch off immediately before they get red (maintain the white color of coconut).
Add some salt to taste (little only). Switch off heat.

Gently mix the rice with the prepared coconut mixture without breaking the rice grains.

Coconut rice is ready!

Serving suggestions:

Good for a quick packed lunch.
It can also be served as starter rice before serving the sambar over plain rice in an elaborate lunch.
Serve with paruppu thogaiyal (fried dhal chutbney), potato chips etc.

Bisibelebath

Bisibelebath means Hot lentil rice. It is very famous in Karnataka, India and has become the favorite of all others too.

This is my most favorite lentil rice and I always look for an opportunity to insert it in our menu:) Narrating this one for you all and especially for my friend Pushpa. Enjoy!

Ingredients:

Rice - 3/4 cup
Red gram (Thuvar dhal) - 1/2 cup
Turmeric powder - 1/8 tsp
salt - to taste
Bisibelebath powder - 3 tsp

Vegetables: (Usual combination)
Beans - 20
carrot - 1
fresh green peas - 1/2 cup
potato - 1
Tomato - 1 (optional)
(I added some cherry tomatoes for fun, but the authentic recipe does not call for tomatoes)
Lemon - 1/4 (or) tamarind extract - from 2 inch tamarind

Tempering:

ghee - 3 tbsp
mustard (kadugu) - 1/2 tsp
finelly chopped onion - 1 tbsp (optional)
curry leaf - 1 sprig
channa dhal - 1 tsp
Asafoetida (hing / perungaayam) - a pinch

Method:

Wash and soak the dhal for at least 10 minutes. In the mean time chop the vegetables into small pieces.

Start cooking the dhal with a drop of oil, turmeric and 3 cups of water. I prefer doing it 'stove top' to get the native touch. We can pressure cook also.

When the dhal is 75% done add the rice and cook almost completely.

Now add the chopped vegetables and continue cooking. Add water now and then accordingly. The final product should be of very loose consistency, otherwise the bisibelebath gets solidified after cooling.

When the whole mixture is well cooked (almost 45 minutes), take 3 tsp of the bisibelebath powder, mix with a 1/4 cup of water and add to the rice. Bring it to a boil.

Mean while, heat the ghee in a wok and splutter the mustard seeds. Immediately add channa dhal, curry leaf, onion and saute well.

Pour this over the prepared bisibelebath and take off heat. Add lime juice and serve very hot.

Serving suggestions:

The above said quantity would be enoug for 2 adults and a child.
Always use 3 tsp of the bisibelebath powder for the above said quantity.
Always serve BBB very hot with lots of ghee.
Boondhi raitha or potato chips or pappad are best combinations with BBB.
Some people strew some karaa boondhi over the bisibelebath and enjoy.
I usually prepare Arbi yam (seppan kilangu) fry along with this.