PriyaVijayKitchen: May 2018

Thursday 31 May 2018

Mannerral Varuval - Manneral Fry - Suvarotti Recipe - Suvarotti Fry - Goat Spleen stir fry - Priyavijaykitchen Recipe 22

Manneral also called as Suvaroti (Goat Spleen) is popular among Tamilans. When cooked it looks similar to Eral (Goat Liver) but it tastes completely different. During my school days my mom used to force me to take this dish. But now I like the dish very much compared to Eral (Goat Liver).

Health Benefits - Goat Spleen in English, Manneral or Suvaroti in Tamil is rich in zinc which helps in improving immunity and hormonal function. Also rich in omega 3 fatty acids and proteins.

Recipe Overview - Manneral (Goat Spleen) sauted along with shallots and green chillies with masala powder and pepper/cumin powder.

It is very very simple Non-Veg recipe to make with handy ingredients. Generally cooking time for Non-Veg dishes are comparatively less with cooking Veg dishes. Manneral get cooked faster and also easy to cook.

I must talk about the cleaning process and making into pieces. You must first clean it as a whole before making pieces. Ahhh.. I feel very challenging to make it into pieces without wasting. Use very sharp knife to cut it. To make your job easier its better to cut it from the shop itself. Okay talked lot about the dish now let’s move onto recipe ....

Bisiblebath - Sambar Rice - Bisi bele bath recipe - Priyavijaykitchen Recipe 21

Bisibelebath is one of the traditional popular dish in Karnataka. It is a rice based dish with all veggies added and with spicy masala powder. In Kannada, bisi means hot, bēle means lentil, and bhāt means a dish made of rice. First I tasted this bisibelebath when I was working in Infosys. I am much impressed with the name itself. Most of the time if I opt for an one pot meal I go for bisibelebath. Usually it is served hot with kara boondi and a masala papadum. I described about the taste to my mom and she guessed it must be sambar sadam. Yes in Tamilnadu people call it as Sambar sadam, may be because it is prepared using rice, dal and veggies. However it is not the same, the special highlight is the bisibelebath powder we add during preparation.

I must talk about Bisibelebath powder which gives the unique taste to the dish compared to Sambar sadam. Traditional bisibelebath powder is prepared using spices including nutmeg, kus kus and Byadagi Chillies ( a kind of chilli not soo hot , looks like kashmiri chilli). Proper Traditional Bisibelebath recipe includes more than 30 ingredients. However here I have prepared with basic ingredients.

Recipe Overview: Rice and dal nicely blended with veggies flavoured with freshly prepared spicy masala powder. Veggies used : Carrot, Potato, Beans, Peas & Capsicum.

Lets move onto the recipe...

Bisibelebath Powder

Bisibelebath masala powder is added in the preparation of bisibelebath recipe (one pot meal). Freshly prepared masala powder gives best flavour and nice aroma to the dish. If you have time constraints you can also use ready-made masala powder as well. MTR brand is good for bisibelebath masala powder.

I have tasted bisibelebath in MTR restaurants in Bangalore. Though I couldn't bring the same taste I tried my best to get the traditional touch using home made bisibelebath powder.

Bisibelebath powder is a mixture of spices, red chilies, coriander seeds, coconut etc., In traditional method they use Byadagi Chillies and Gundur Chillies. Byadagi Chillies are one kind Chillies which is less spicy yet gives nice color and aroma. Gundur Chillies are very hot and spicy. Coming to coconut, if you are preparing masala powder for a week or so then freshly grated coconut can be used. However if you are preparing in a bulk amount its better to use dry coconut. Here I have prepared in small quantity only so I have used fresh coconut.

Recipe Overview: The main ingredients red chilies and coconut are dry roasted continuing dry roast all other ingredients then grind it to fine powder.

Now let’s start ....