I have put up a few powders in my earlier postings. Today I would like to put up what is probably the most popular powder in several homes in South India – that used to prepare Bisibele Bhath. Though branded powders are commercially available in plenty, I prefer to make them at home. Once you have all the ingredients (and there are quite a few! ), it is very simple to prepare. I will put the actual preparation of Bisi Bele Bhath next.
What you need to have:
1. Bengal gram dal (chick peas dal) – 4 teaspoons
2. Black gram dal – 2 teaspoons
3. Corriander seeds – 8 teaspoons
4. Fenugreek seeds – 1/2 teaspoon
5. Turmeric powder – 2 teaspoons
6. Cloves – 10
7. Cinnamon sticks – 2 of 4″ each
8. Cardamom – 15
9. Chilli powder – 4-5 teaspoons
(Either Byadgi or Kashmiri chilli)
10.Sha Jeera seeds-1 Teaspoon
(Black cumin seeds)
11.Kopak buds/Shalmali/Marata Mogghu-2
Ingredients of Bisi bele bhath powder
What you do with what you have:
1. Place a broad based bowl on medium flame and dry roast each of the items seperately. Lastly add turmeric powder and chilli powder to it.
2. When cooled powder the roasted ingredients in the dry blender/mixer to a fine consistency and there have your powder.
Store the extra powder either to room temperature or in the refrigerator. It has a shelf life of more than 2 months if stored in air tight containers at room temperature.
Bisibele Bhath powder
What to remember:
1. In this powder I have already mixed copra (dry coconut) around 2 tablespoons if you intend to use all the powder soon after. If prepared in large quantity one can store the powder without mixing copra.
2. Do not fry the copra – it should just be grated and crushed with the roasted ingredients to retain the aroma of copra for this dish.