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Thursday, May 21, 2009



Raw rice - 1 cup
Toor dhal - 1 cup
Tamarind - a small lemon sized ball
Mixed vegetables(carrot, beans, shelled peas) - 1 cup
Small onions - 1/2 cup
Salt - as per taste
Gingelly oil - 2 tablespoons
Ghee - 2 tsp.
Mustard seeds - 1/2 tsp.
Curry leaves - few


Cinnamon stick - 1"
Cloves - 4

Poppy seeds - 1/2 tsp.
Coriander seeds (Dhania) - 2 tablespoons
Gram dhal - 1 tsp.
Maratta mokku - 2
Dry red chillies - 3

Byadgi chillies - 2
Dessicated coconut or grated coconut - 2 tsp.


Pressure cook rice alongwith toor dhal .

Extract juice from tamarind. Keep aside.

In a kadai, heat a spoon of oil and fry the items mentioned for powder and dry grind in a mixie.

In the same kadai, heat oil, fry the onions till transparent, add the mixed vegetables, little salt and when half done add the tamarind extract and boil till the raw smell goes. Now add the cooked rice and dhal. Add salt and also the powdered items. Mix well. Temper with mustard seeds and curry leaves. Top with ghee and serve hot with deep fried javvarisi vadaam or papads.


  1. Its mouthwatering...Love bisibelabath

  2. Oh god it looks very tasty and yummy!!!

  3. thanks for the yummy recipe...what is maratta mokku?

  4. I love your blog.The recipe looks simple and easy.But what is maratta mokku? Thanks.


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