Bisi Bele Bath | Bisi bele Bath powder| South Indian Lunch Recipe | Sambar Rice


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  1. Looks great. I am wondering why when I see mixed vegetable dishes they seem to not often contain many leafy greens. It seems many like to either make a vegetable dal with either mixed vegetables often not containing greens, or with only greens. Maybe that's not true but it seems to be the case from recipes and videos I see.

    The reason I ask is it seems greens are maybe the most important vegetable. Tamil siddha medicine seems to favor greens (kerrai). Plus in old ayurvedic texts, not necessary what modern ayurvedic doctors follow, lists of vegetables that might include 100 kinds, most of them and just the entire first half are greens, all very bitter ones. I think with the list being mostly greens and greens first means they're to be eaten in amounts larger than other vegetables. Some examples: spiny amaranth (mulluharive soppu), black mustard leaves, black nightshade, gotu kola (brahmi soppu), and lamb's quarters (chakravarti, chakkavatta).

    Spinach, potato, (orange) carrot, cauliflower, green beans, tomatoes, capsicium, chili, these are Western vegetables. Maybe it's Western influence and people no longer living in villages or going to farmer's markets and afterwards getting used to vegetables typical of supermarkets. There are many foods nearly or more bitter than bitter melon. That is an indication of calcium among other things, with the best greens having so much more calcium than any common vegetable, just like amla having so much more Vitamin C and antioxidants than anything people normally eat.

    From following ayurveda, I mix dal cereals vegetables herbs and spices, like a kitchardi or pongal, more similar to your sambar rice with lots of vegetables and some dal and grains. Today was: mung dal barley red rice purple millet purple yam kabocha squash cauliflower leaves white mustard dandelion chicory karela okra red capsicum tomato mushroom garlic ginger dill a Sri lankan curry powder hing turmeric black pepper coconut tamarand amchur dried chili flakes garam masala tomato paste salt. Something like that and isn't hardly bitter at all. love it.

  2. Glad to see you one of few, using the unique important ingredient marat moggu to this dish. I see some chefs reminding this also. Most of Youtube loader entirely missing this and calls it authentic bisibelebath dish!!. Thank you for sharing.

  3. Hi Shruthi, just to let you know I made this today and it came out excellently. Just that I can't get curry leaves where I live…but even without that the spice combination and method is just excellent. And it's so satiating and nutritious! Thanks!!!

  4. Shruti accidently I came across your YouTube site while looking for some recipe.  Love your simple, step by step, easy to follow instructions.  I came here accidently but will visit here often to learn new recipes. 
    By the way your new kitchen looks very nice! All the best!!

  5. Thank you Sruthi for a wonderful recipe. I am from Trinidad and I'm learning to make authentic Indian Dishes. I have tried a few of your recipes and they came out great. Your recipes are easy to follow and your explanations are very clear. I am definitely going to try this one. Thanks again.

  6. As usual superb Sruthi Ji! Luckily I was not nearby when you were cooking! Else simply by watching this being done, the quantity of BBB would have increased considerably (too much mouth watering and hence)!! Thanks again

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