Bisibelebath Powder
If you've ever had the cosy, fragrant joy known as Bisibelebath, you are well aware that it is a South Indian culinary hug rather than merely a meal. The secret ingredient in this filling one-pot dinner is a spice blend called Bisibelebath powder, which gives the dish an intense flavour and aroma that takes it to new heights. We'll explore the unique qualities of this spice combination, its traditional preparation, and how to use it in your cooking to provide the ideal touch of South Indian flavour in this blog post. Prepare to transform every meal into a celebration by incorporating a magical touch into your cuisine!
Ingredients
- Coriander seeds-5 Tbsp
- Urad dal-2 Tbsp
- Bengal gram -2 Tbsp
- Turmeric-1/2 tsp
- Fenugreek -1/2 tsp
- Cinnamon- 3
- Cloves-12
- Cardamom- 4
- Mustard seeds- 1/2 tsp
- Poppy seeds -1/2 tsp
- Asafoetida -1/4 tsp
- Curry leaves – 35
- Byadagi Chilli-35
Instructions
- Add mustard seeds to a tablespoon of heated oil and roast for one minute.
- Add the Bengal gramme and roast for a further two to three minutes, keeping the flame very low the entire time.
- After the Bengal gram, add the Urad dal and continue to roast for an additional two minutes, since they take less time to roast.
- Once the colour slightly shifts, add the garam masalas and roast for one minute, allowing the aroma to fill the room.
- Combine the coriander, fenugreek, and curry leaves; roast for 3–4 minutes, or until the curry leaves are thoroughly fried.
- Add the asfoetida and poppy seeds last, and cook for one minute.
- Move the components to a platter and sauté the Byadagi chilli for 3-4 minutes
- dont overfry the chillis as they turn to black ,if they become black then masala powder turns into black color
- let cool all the ingredients
- grind them into a coarse powder
- delicious Bisibelebath powder with xtra flavours is ready now
- Store in a airtight container
Video
Notes
To achieve the aroma and to keep for a few more days, you should saute all the ingredients over low heat.