Bisibelabath/Sambhar Saadham

I just love the sambhar saadham served in weddings. It has an unique flavor and taste.I have tried it so many times from recipes from different sources and voilà! I have finally perfected it.It has lot of vegetables and dhal and the the ghee adds to the flavor.It serves as an one pot meal packed with nutrients.I served this with pomegranate raita.

Bisibelabath/Sambhar Saadham
Serves 3-4


1  1/2 cups raw rice

3/4 toor dhal

2 cups cut vegetables of your choice
( drumstick,carrot,potato,beans,plantain,green peas,chow-chow,brinjals,pumpkin, ash guard etc)

1/2 cup sambhar onions

A big marble size tamarind

a pinch of hing/asafoetida

1 tsp fenugreek seeds

2 tsp oil

1/2 tsp turmeric powder

salt as required

For powder:

4-5 red chillies ( adjust according to taste )

1 tbsp coriander seeds/dhaniya

1/2 cup shredded coconut

2-3 sprigs curry leaves

1 cardamom pod

1/2 inch cinnamon stick

2-3 cloves

For tempering:

1 tsp mustard seeds

1tsp urad dhal

2-3 sprigs curry leaves

2 tsp oil

handful of cashewnuts

2 tsp ghee


  1. Pressure cook the rice and dhal separately.Add salt and turmeric powder to the dhal and keep aside.
  2. Extract around 1 cup of juice from the tamarind.
  3. Dry roast all the ingredients for powder one by one and grind into powder.
  4. Heat 2 tsp oil in a pan and add hing and fenugreek seeds.Now add the sambhar onions and saute well.Add the tamarind juice and the cut vegetables and boil them with 1/4 tsp turmeric powder and required salt.(alternatively you can pressure cook this veg-tamarind juice mix for 2 whistles).
  5. Add rice ,dhal and cooked vegetables together along with required salt and pressure cook for two whistles.This allows for the mushy consistency of sambhar saadham.
  6. After opening the cooker add the ground powder and mix well.Fry the cashewnuts in 2tsp of ghee and add to the rice.
  7. Do the tempering with mustard seeds, urad dhal and curry leaves. Serve hot with papad and any raita of your choice.

August 28, 2010. Tags: , , , . Rice/Pulav/Biriyani.

One Comment

  1. Pomegranate Raita/Madhulai Thayir Pachadi « Chef Hema replied:

    […] learned this recipe from an aunt of mine and found that this goes very well with sambhar sadham/bisibelabath. You can also serve it with pulavs or rotis.After trying it at home, it has become my […]

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