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 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...
Bisiblebath - Sambar Sadham
........................................Have a Quick look........................................
Ingredients Needed:
- Rice – 1 cup
- Toor dal – ½ cup
- Carrot – few
- Beans – few
- Potato – few
- Peas – few
- Capsicum – few
- Tamarind – lemon size
- Bisibelebath powder – 1tbsp
- Ghee – 1 tbsp
- Shallots – 6 to 7 nos.
- Salt as required
- For seasoning:
- Ghee – 1 tbsp
- Oil – 1 ½ tbsp.
- Mustard seeds – 1 tsp
- Red chilies – 2
- Curry leaves – few
- Cashewnut – 4
Preparation:
- Soak tamarind and prepare tamarind juice. And also soak rice and dal for 30 minutes or more. Chop all veggies into small pieces.
Method:
- In a pressure pan add oil and ghee. Once heated up add mustard seeds. Once it stars splutter add curry leaves and cashew nuts.
- Once cashew nut turns golden brown, add chopped shallots. After shallots turns transparent add all chopped veggies. Add required salt for veggies.
- Now add soaked rice and dal and saute for 2 to 3 minutes. Add prepared tamarind juice.
- Add 1tbsp of prepared bisibelebath powder & 1tsp of turmeric powder and mix well.
- Add 4 ½ cup of water and close the pressure pan.
- Measurement – Ratio: for 1 cup of Rice and Dal : use 3 cups of water. [Here I have taken 1 cup of rice and ½ cup of dal, so I have used 4 ½ cup of water.]
- After 1st whistle keep in low flame for another 10 minutes.
- Bisiblebath is ready!
| Author : Mano Priya Vijay |
| Ingredients Needed |
|---|
Rice – 1 cup
|
Toor dal – ½ cup
|
Carrot – few
|
Beans – few
|
Potato – few
|
Peas – few
|
Capsicum – few
|
Tamarind – lemon size
|
Bisibelebath powder – 1tbsp
|
Ghee – 1 tbsp
|
Shallots – 6 to 7 nos.
|
| Salt as required |
For seasoning:
|
Ghee – 1 tbsp
|
Oil – 1 ½ tbsp
|
Mustard seeds – 1 tsp
|
Curry leaves – few
|
| Cashewnut – 4 |
Preparation:
Soak tamarind and prepare tamarind juice. And also
soak rice and dal for 30 minutes or more. Chop all veggies into small pieces.
Method:
Once cashew nut turns golden brown, add chopped
shallots. After shallots turns transparent add all chopped veggies. Add required
salt for veggies.
Now add soaked rice and dal and saute for 2 to 3
minutes. Add prepared tamarind juice.
Add 1tbsp of prepared bisibelebath powder & 1tsp of turmeric powder and mix well.
Add 1tbsp of prepared bisibelebath powder & 1tsp of turmeric powder and mix well.
Add 4 ½ cup of water and close the pressure pan.
Measurement – Ratio: for 1 cup of Rice and Dal : use 3 cups of water.
Here I have taken 1 cup of rice and ½ cup of dal, so I have used 4 ½ cup of water.
After 1st whistle keep in low flame for another 10 minutes.
Here I have taken 1 cup of rice and ½ cup of dal, so I have used 4 ½ cup of water.
After 1st whistle keep in low flame for another 10 minutes.
Bisibelebath is ready! Best side dish is appalam (papadum)
Video Link :
Video Link :
Below is the you tube link for this recipe.
Bisiblebath is ready!
In Tamil there is a saying “Unavae Marunthu, Marunthae Unavu” means “Food is Medicine, Medicine is Food”. In respect to the saying, each and every food we intake in our day to day life has lots of health benefits excluding junk foods and tin packed foods, of course they contain preservatives which is unhealthy.
In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe.
Ingredient 1:
Rice – also known as Arisi in Tamil & Malayalam, Akki in Kannda, Chawal in Hindi. Rich in Carbohydrates thus acts as a fuel for the body, provides instant energy. South Indian meals are incomplete without Rice . Great source of vitamins & minerals thus improves our body metabolism, since it is low in sodium it is good for hypertension paitents, promotes healthy heart, it prevents constipation as they contain fiber as well.
Ingredient 2:
Toor Dal – also known as Thuvaram paruppu in Tamil, Kandipappu in Telugu, Thogari Bele in Kannada, Tuvara Parippu in Malayalam, Arhar ki Dal in Hindi. Toor dal is also known as Split pigeon peas, are very commonly used in Indian Cuisines. It is the main ingredient for the most famous south Indian dish Sambar. It is a staple food in India consumed along with rice and roties. Though there are variety of dals available, each dal has its own health benefits. Toor dal is rich in protein and carbohydrates, it helps to maintain blood pressure, good source of folic acid which is must for pregnant ladies, they are cholesterol free and are rich in dietary fiber thus improves digestion and prevent digestion.
Ingredient 3:
Carrot – I guess in most of the languages they called it as carrot only, however it has unique name in almost all languages. In Tamil known as Mangal Mullangi, Gajjara Gadda in Telugu and Kannada, Gajar in Hindi. when it comes to health benefits the first and foremost thing coming to my mind is Eat carrot it is good for your eye vision. Yup, carrots are rich in vitamin A which promotes good eyesight, also has antibacterial and antiseptic properties which helps to boost immunity, since it a root vegetable it has lot of fiber content in its root which improves digestion, also helps to regulate blood sugar level.
Ingredient 4:
String Beans – also known as String Beans or Indian Beans or Green Beans, Beans kai in Tamil, Achinga in Malayalam, Choli in Hindi. It is good source of vitamin A, C and K, rich in fiber thus helps in digestion, also it has folic acid & folate which is necessary for pregnant women, improves bone health, promotes good heart health, lowers high blood pressure, beneficial for diabetics, good for eye sight.
Ingredient 5:
Potato – also known as Uralaikilangu in Tamil & Malayalam, Urlagadda in Telugu, Aalugadde in Kannada, Aloo in Hindi. Potato the most popular vegetable all over the world. We can make variety of dishes right from snacks, starters, main dish, side dish, curries, kootu, poriyal etc., It is a staple food worldwide and also stomach filling food. Usually children refuse to most of the veggies but potatoes are exceptional. Potatoes are very good source of vitamin C, potassium. The first foremost health benefits is potatoes helps to promote weight gain, aids in digestion as they contain fiber, improves skin and hair health, contains antioxidants, low in sodium thus helps to maintain blood pressure. Tip1: Do not eat sprouted potatoes as the starch content in potatoes are converted into sugar content. Tip 2: Do not peel off the skin and eat, because most of the nutrients are present beneath the skin.
Ingredient 6:
Green Peas – also known as Pachai Pattani in Tamil, Pachabatthani in Telugu, Battani in Kannada, Pattani in Malayalam, Mattar in Hindi. we could make many dishes out of green peas. It mostly cooked along with panner, aloo and also used in biryani and pulav varieties. Green peas are rich in vitamin C and K, contain fiber thus promotes weight loss and digestion, has good amount of folic acid and folates which helps in DNA synthesis in pregnant women, prevents hair fall.
Ingredient 7:
Capsicum – also known as Kuda Milakai in Tamil, Pedda Mirappa in Telugu, Menasinakai in Kannada, Parangi Mulagu in Malayalam, Simla Mirch in Hindi. Capsicum are available in different colors Red, Green, Yellow, and Orange. Even after cooking it has slight crunchy texture and also lightly hot (not as hot as green and red chilies). Capsicum are rich in vitamin A which promotes good eyesight, helps in hair growth as it is rich in vitamin C, also improves immunity, improves skin health and reduces aging.
Ingredient 8:
Tamarind – also known as Puli in Tamil and Malayalam, Chinthapandu in Telugu, Huli in Kannada, Imli in Hindi. Tamarind is a kind of fruit with have sweet and sour taste. Tamarind plays a major role in South Indian cooking, after cooking each dishes we used to ask Uppu (salt), Puli (Tamarind), Karam (Spiciness) correct ah irrukka? means if the saltness, sourness and spiciness is in correct level in the dish? That’s how puli plays major role in south indian cuisine. It improves digestion, aids weight loss, boosts immunity, rich source of vitamin C.
Ingredient 9:
Ghee (Clarified butter) – also known as Neyi in Tamil, Telugu, Malayalam & Hindi, Tuppa in Kannada. Ghee is widely used in Indian cuisine. Using Ghee we can make variety of dishes, including biryani, snacks and sweets. In India, we start weaning food for babies by introducing dal (toor dal or moong dal) mixed with a teaspoon of ghee. We used to light ghee lamps or Diya in temples and homes to purify our homes and our heart. Coming to health benefits, improves digestion (thus we use it as weaning food for babies), contains vitamins A, D, E and K, also rich in dietary fats, removes impurities from the body, improves memory power, daily use of ghee promotes glowing skin. Consuming pure home-made ghee is best compared to store brought ghee.
Ingredient 10:
Shallots – known as Chinna Vengayam in Tamil, Ulli in Malayalam, Ullipaaya in Telugu, Chikk-Eerulli in Kannada, Chotta Pyaz in Hindi. Shallots are one of the variety of onions and it belongs to the family of garlic and onions. In Indian cuisine shallots place a major role. They not only have high nutritional value, also have high medicinal value. They are used in the healing process in Ayurveda treatment. Shallots makes our body cool ie., it have cooling effect on the body hence they help in lowering inflammation, swelling etc., In simple words we can put it as shallots are Anti-inflammatory, Antioxidant, helps in lowering cholesterol, maintain blood pressure, to control diabetics.
Ingredient 11:
Salt – also known as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.
Ingredient 12:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.
Ingredient 13:
Mustard seeds – also known as Kadugu in Tamil and Malayalam, Avalu in Telugu, Rai in Hindi. Mustard seeds are most probably used by all people all over the world in some or other form either via seeds or by oil or as sauce used in their recipes. We south Indian people use it as whole seeds. They are mostly used for seasoning the dishes. It is a high nutritious seeds rich in calcium, protein, manganese, iron, zinc, omega 3 fatty acids and dietary fiber. Mustard oil helps in Hair growth, hair loss, hydrates skin, and acts as a natural scrubber.
Ingredient 14:
Red Chili/ Red Chili Powder – also known as Sigappu Milagai in Tamil, Erra Mirapa Kayalu in Telugu, Vattal Mulaku in Malayalam, Molaku in Kannada, Lal Mirch in Hindi. Most widely used spices is Red chilies. They are used in recipes, for pickles, for chutneys etc., Fresh Red and Green Chilies are rich in Vitamin C, antioxidants, also good source of Vitamin A and E. If used more then you will be turn up with watery eyes and burning tongue and stomach.
Ingredient 15:
Curry Leaves – also known as Kariveppilai in Tamil, Karivepaku in Telugu, Karibevu in Kannada, Kariveppila in Malayalam, Kadi Patta in Hindi. Curry leaves, I should call it as a magical leaves, because it has numerous health benefits. For children this curry leaves would be annoying leaf even for me when I am kid. We the South Indians use curry leaves daily in almost every recipes we prepare, we use it while seasoning the food. When we say its health benefits, the first thing strikes our mind is that it is good for long and strong hair, apart from that there are many more. It stops diarrhea, helps in digestion, lowers cholesterol levels and blood sugar levels, good for eyesight, rich in Vitamin C thus help to clean your blood, leaving skin fresh and healthy, rich in calcium, iron. Tip: 1. Mix curry leaves powder with buttermilk for stomach upset. 2. Having curry leaves with lemon juice clears off morning sickness in pregnant women.
Ingredient 16:
Cashewnuts – also known as Mundhiri Paruppu in Tamil, Jeedipappu in Telugu, Godambi in Kannada, Andiparippu in Malayalam, Kaju in Hindi. Who doesn’t like cashewnuts? I guess most of us especially children’s. Hmm mouth watery when I think of the cashews roasted in ghee and salted – a great on-the-go-snack. Cashews have buttery, sweet and salty taste which are rich in minerals, copper, magnesium, zinc & iron and Vitamins B5, B6 and B1. It helps to lower bad cholesterol and increase good cholesterol, promotes healthy heart, helps to maintain healthy skin, makes bones stronger.
In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe.
Ingredient 1:
Rice – also known as Arisi in Tamil & Malayalam, Akki in Kannda, Chawal in Hindi. Rich in Carbohydrates thus acts as a fuel for the body, provides instant energy. South Indian meals are incomplete without Rice . Great source of vitamins & minerals thus improves our body metabolism, since it is low in sodium it is good for hypertension paitents, promotes healthy heart, it prevents constipation as they contain fiber as well.
Ingredient 2:
Toor Dal – also known as Thuvaram paruppu in Tamil, Kandipappu in Telugu, Thogari Bele in Kannada, Tuvara Parippu in Malayalam, Arhar ki Dal in Hindi. Toor dal is also known as Split pigeon peas, are very commonly used in Indian Cuisines. It is the main ingredient for the most famous south Indian dish Sambar. It is a staple food in India consumed along with rice and roties. Though there are variety of dals available, each dal has its own health benefits. Toor dal is rich in protein and carbohydrates, it helps to maintain blood pressure, good source of folic acid which is must for pregnant ladies, they are cholesterol free and are rich in dietary fiber thus improves digestion and prevent digestion.
Ingredient 3:
Carrot – I guess in most of the languages they called it as carrot only, however it has unique name in almost all languages. In Tamil known as Mangal Mullangi, Gajjara Gadda in Telugu and Kannada, Gajar in Hindi. when it comes to health benefits the first and foremost thing coming to my mind is Eat carrot it is good for your eye vision. Yup, carrots are rich in vitamin A which promotes good eyesight, also has antibacterial and antiseptic properties which helps to boost immunity, since it a root vegetable it has lot of fiber content in its root which improves digestion, also helps to regulate blood sugar level.
Ingredient 4:
String Beans – also known as String Beans or Indian Beans or Green Beans, Beans kai in Tamil, Achinga in Malayalam, Choli in Hindi. It is good source of vitamin A, C and K, rich in fiber thus helps in digestion, also it has folic acid & folate which is necessary for pregnant women, improves bone health, promotes good heart health, lowers high blood pressure, beneficial for diabetics, good for eye sight.
Ingredient 5:
Potato – also known as Uralaikilangu in Tamil & Malayalam, Urlagadda in Telugu, Aalugadde in Kannada, Aloo in Hindi. Potato the most popular vegetable all over the world. We can make variety of dishes right from snacks, starters, main dish, side dish, curries, kootu, poriyal etc., It is a staple food worldwide and also stomach filling food. Usually children refuse to most of the veggies but potatoes are exceptional. Potatoes are very good source of vitamin C, potassium. The first foremost health benefits is potatoes helps to promote weight gain, aids in digestion as they contain fiber, improves skin and hair health, contains antioxidants, low in sodium thus helps to maintain blood pressure. Tip1: Do not eat sprouted potatoes as the starch content in potatoes are converted into sugar content. Tip 2: Do not peel off the skin and eat, because most of the nutrients are present beneath the skin.
Ingredient 6:
Green Peas – also known as Pachai Pattani in Tamil, Pachabatthani in Telugu, Battani in Kannada, Pattani in Malayalam, Mattar in Hindi. we could make many dishes out of green peas. It mostly cooked along with panner, aloo and also used in biryani and pulav varieties. Green peas are rich in vitamin C and K, contain fiber thus promotes weight loss and digestion, has good amount of folic acid and folates which helps in DNA synthesis in pregnant women, prevents hair fall.
Ingredient 7:
Capsicum – also known as Kuda Milakai in Tamil, Pedda Mirappa in Telugu, Menasinakai in Kannada, Parangi Mulagu in Malayalam, Simla Mirch in Hindi. Capsicum are available in different colors Red, Green, Yellow, and Orange. Even after cooking it has slight crunchy texture and also lightly hot (not as hot as green and red chilies). Capsicum are rich in vitamin A which promotes good eyesight, helps in hair growth as it is rich in vitamin C, also improves immunity, improves skin health and reduces aging.
Ingredient 8:
Tamarind – also known as Puli in Tamil and Malayalam, Chinthapandu in Telugu, Huli in Kannada, Imli in Hindi. Tamarind is a kind of fruit with have sweet and sour taste. Tamarind plays a major role in South Indian cooking, after cooking each dishes we used to ask Uppu (salt), Puli (Tamarind), Karam (Spiciness) correct ah irrukka? means if the saltness, sourness and spiciness is in correct level in the dish? That’s how puli plays major role in south indian cuisine. It improves digestion, aids weight loss, boosts immunity, rich source of vitamin C.
Ingredient 9:
Ghee (Clarified butter) – also known as Neyi in Tamil, Telugu, Malayalam & Hindi, Tuppa in Kannada. Ghee is widely used in Indian cuisine. Using Ghee we can make variety of dishes, including biryani, snacks and sweets. In India, we start weaning food for babies by introducing dal (toor dal or moong dal) mixed with a teaspoon of ghee. We used to light ghee lamps or Diya in temples and homes to purify our homes and our heart. Coming to health benefits, improves digestion (thus we use it as weaning food for babies), contains vitamins A, D, E and K, also rich in dietary fats, removes impurities from the body, improves memory power, daily use of ghee promotes glowing skin. Consuming pure home-made ghee is best compared to store brought ghee.
Ingredient 10:
Shallots – known as Chinna Vengayam in Tamil, Ulli in Malayalam, Ullipaaya in Telugu, Chikk-Eerulli in Kannada, Chotta Pyaz in Hindi. Shallots are one of the variety of onions and it belongs to the family of garlic and onions. In Indian cuisine shallots place a major role. They not only have high nutritional value, also have high medicinal value. They are used in the healing process in Ayurveda treatment. Shallots makes our body cool ie., it have cooling effect on the body hence they help in lowering inflammation, swelling etc., In simple words we can put it as shallots are Anti-inflammatory, Antioxidant, helps in lowering cholesterol, maintain blood pressure, to control diabetics.
Ingredient 11:
Salt – also known as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.
Ingredient 12:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.
Ingredient 13:
Mustard seeds – also known as Kadugu in Tamil and Malayalam, Avalu in Telugu, Rai in Hindi. Mustard seeds are most probably used by all people all over the world in some or other form either via seeds or by oil or as sauce used in their recipes. We south Indian people use it as whole seeds. They are mostly used for seasoning the dishes. It is a high nutritious seeds rich in calcium, protein, manganese, iron, zinc, omega 3 fatty acids and dietary fiber. Mustard oil helps in Hair growth, hair loss, hydrates skin, and acts as a natural scrubber.
Ingredient 14:
Red Chili/ Red Chili Powder – also known as Sigappu Milagai in Tamil, Erra Mirapa Kayalu in Telugu, Vattal Mulaku in Malayalam, Molaku in Kannada, Lal Mirch in Hindi. Most widely used spices is Red chilies. They are used in recipes, for pickles, for chutneys etc., Fresh Red and Green Chilies are rich in Vitamin C, antioxidants, also good source of Vitamin A and E. If used more then you will be turn up with watery eyes and burning tongue and stomach.
Ingredient 15:
Curry Leaves – also known as Kariveppilai in Tamil, Karivepaku in Telugu, Karibevu in Kannada, Kariveppila in Malayalam, Kadi Patta in Hindi. Curry leaves, I should call it as a magical leaves, because it has numerous health benefits. For children this curry leaves would be annoying leaf even for me when I am kid. We the South Indians use curry leaves daily in almost every recipes we prepare, we use it while seasoning the food. When we say its health benefits, the first thing strikes our mind is that it is good for long and strong hair, apart from that there are many more. It stops diarrhea, helps in digestion, lowers cholesterol levels and blood sugar levels, good for eyesight, rich in Vitamin C thus help to clean your blood, leaving skin fresh and healthy, rich in calcium, iron. Tip: 1. Mix curry leaves powder with buttermilk for stomach upset. 2. Having curry leaves with lemon juice clears off morning sickness in pregnant women.
Ingredient 16:
Cashewnuts – also known as Mundhiri Paruppu in Tamil, Jeedipappu in Telugu, Godambi in Kannada, Andiparippu in Malayalam, Kaju in Hindi. Who doesn’t like cashewnuts? I guess most of us especially children’s. Hmm mouth watery when I think of the cashews roasted in ghee and salted – a great on-the-go-snack. Cashews have buttery, sweet and salty taste which are rich in minerals, copper, magnesium, zinc & iron and Vitamins B5, B6 and B1. It helps to lower bad cholesterol and increase good cholesterol, promotes healthy heart, helps to maintain healthy skin, makes bones stronger.
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