Thinai bisibelabath | Foxtail millet sambar sadam-How to make-Step by step photos


Thinai bisibelabath


Cuisine Style: Ancient Tamil Nadu, Karnataka, South India | Cooking Time: 35 minutes | To Serve: 2 | Type: Breakfast, lunch, dinner, Weight loss & Easy diabetic recipes

Ingredients

  • Thinai [Foxtail millet] – 2 cups
  • Water – 6 cups
  • Bengal gram – 2 tbsp
  • Toor dal – 2 tbsp
  • Potato, carrot, beans – 1 cup [cut into cubes]
  • Sambar onion – 10 [chopped]
  • Tomato – 1 [chopped]
  • Dry red chilli – 1
  • Curry leaves – 1 spring
  • Mustard seeds – 1 tbsp
  • Bengal gram – 1 tbsp
  • Asafetida a pinch
  • Jaggery – ½ tbsp [grated]
  • Tamarind extract – 2 tbsp or tamarind paste – 1 tbsp
  • Oil – 2 tbsp
  • Salt to taste

For Roasting & Grinding [Ingredients]

  • Dry red chilli – 2
  • Cinnamon stick – ½
  • Cloves -2
  • Cardamom – 1
  • Black pepper – ½ tbsp
  • Coriander seeds – ½ tbsp
  • Cumin seeds – ½ tbsp
  • Bengal gram – ½ tbsp
  • Urad dal – ½ tbsp
  • Sona masoori rice or any rice – ½ tbsp
  • Curry leaves – 1 spring
  • Coconut – 2 tbsp
  • Heat oil in a pan roast ingredients then put it in a mixer jar & finely grind with ¼ cup of water.

For garnishing

  • Kara boondi – ¼ cup

Preparation Method

  • Wash & soak thinai for 20 min.
  • Pressure cook toor dal & Bengal gram with ¼ tsp turmeric powder for 4 to 5 whistles.
  • Parboil vegetables separately. [Don’t pressure cook].
  • Heat oil in a pan, add mustard seeds & let it splutter.
  • Then add Bengal gram, asafetida, dry red chilli & curry leaves sauté gently.
  • Add onion sauté till soft.
  • Then add tomato sauté till soft.
  • Add parboiled vegetables, salt, & turmeric powder sauté for a min.
  • Then add boiled toor dal Bengal gram mixture mix well.
  • Add ground paste mix well then add thinai mix well.
  • Add 6 cups of water or you can use vegetable stock & salt mix well & let it boil.
  • When boiling stir occasionally on medium flame [for 15 min].
  • Then add tamarind extract & jaggery mix well. In this stage cover lid [half open].
  • Once moisture out cover lid & cook for 5 min [on low flame]. Then cut off heat, sprinkle khara boondi & serve hot.

How To Make Thinai bisibelabath[Sambar sadam] - Step by Step Photos

Soaked thinai arisiSoaked thinai arisi

Boiled toor dal & bengal gramBoiled toor dal & bengal gram

Boiled vegetables[Carrot, Potato, Beans]Boiled vegetables[Carrot, Potato, Beans]

Heal oil in a pan roast cinnamon, cardamom, peppercorns, coriander seeds, cumin seeds, bengal gram, urad dal, dry red chilli, & clovesHeal oil in a pan roast cinnamon, cardamom, peppercorns, coriander seeds, cumin seeds, bengal gram, urad dal, dry red chilli, & cloves

Roast rice & curry leavesRoast rice & curry leaves

Roast coconutRoast coconut

Add roasted ingredients in a mixer jar grind to fine paste.Add roasted ingredients in a mixer jar grind to fine paste.

Heat oil in a pan, add seasoning ingredients-mustard, curry leaves, sambar onion, bengal gram, & dry red chilli sauteHeat oil in a pan, add seasoning ingredients-mustard, curry leaves, sambar onion, bengal gram, & dry red chilli saute

Add chopped tomato saute till softAdd chopped tomato saute

Add parboiled vegetablesAdd parboiled vegetables

Add boiled bengal gram & toor dalAdd boiled bengal gram & toor dal

Add ground paste mix well.Add ground paste mix well.

Add soaked thinai riceAdd soaked thinai rice

Add water and salt mix well & let it boilAdd water and salt mix well & let it boil

Cover lid & cook for 5 minCover lid & cook for 5 min

Add tamarind extract or tamarind paste mix well & let it boilAdd tamarind extract or tamarind paste mix well

Add jaggery, mix well and let it cook.Add jaggery mix well and let it cook.

Perfectly cooked thinai, now cut off heatPerfectly cooked thinai, now cut off heat

Foxtail millet bisibelabath-Sambar sadam is ready-Serve hot with pickleFoxtail millet bisibelabath-Sambar sadam is ready-Serve hot with pickle


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