Sep 19, 2011


Bisi means - HOT
Hulli Anna - Tamarind rice
It was initially originated in the state of Karnataka in INDIA.
As rice is the staple diet of southern part of India, there are many types of rice mixtures which are made. One that popular kind is this dish.

Rice - 2 cups
Toor Dhal - 1/2 cup
Brinjal - 2
Potato - 1
Onion - 2
Tomato - 2
Red pumpkin - 25gms
French beans - 3-4
Carrots - 1
Double beans - 10-12
Grean Peas - 15gms
Green chillies - 3
Dry red chillies - 6
Fenugreek - 5gms
Channa Dhal -10gms
Dry coriander seeds - 10gms
Grated dry coconut - 10gms
Asefetida - 1/2tsp
Elaichi / Cardamom - 2pods
Cinnamon - 1 stick
Black pepper - 3-4
Jaggery- 10gms
Tamarind pulp - 5tbs
Refined oil - 4-5tbs
Ghee/Clarified butter - 3tbs
Cashews - 5gms
Mustard seeds - 1tbs
Turmeric powder - 2tsp
Red chilly powder - 1tsp
Curry Leaves - 3-4 strings

Method/ Vidhie:
For making the powder:
In a pan dry roast channa dhal, coriander seeds, fenugreek, elaichi,cinnamon,black pepper, red chillies -4pcs,coconut grated. Cool it and grind it into fine powder.

Meanwhile soak the tamarind and make the pulp out of it.

Cut the brinjal, red pumpkin, potato, french beans, carrots, tomatoes in to big chunks.

In a pressure cooker add oil, mustard seeds, asefatida. Let it splutter. Then add curry leaves and green chillies. Now add the cut vegetables and double beans and stir well.

Start adding dry masalas like turmeric, chilli powder and stir well.
Add the rice & dhall to it and lower the flame. Stir well  & add salt to it.
Now add 4 cups of water for 2 cups of rice. Remember vegetables do have water content in them.
Add jaggery & mix well and close it. Heat it and give it for 3-4 whistles.

After the pressure releases add the tamarind pulp & ground powder. Add water if required.
Stir well adding ghee on the top. Mash the rice well so that even vegetables gets partly mashed.
It has to be semi-solid as ghee falls from a cup.
Add the fried cashews & garnish with green chillies & coriander leaves.

Serve hot never cold :) with raita's / papads.

Tip: To have better outcome. Use dry coconut / copra. Use Kashmiri chilly powder for colour.
More ghee more flavour