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Rasam and Bisibelebath
We end this month with two South Indian classics - my mom’s Tomato Rasam and Bisibelebath, a sumptuous one-pot meal from my home state of Karnataka.
Tomato Rasam (click here to view recipe and download recipe card)
Move over tomato soup because my mom's rasam is here! This recipe grinds up the tomato for a robust "soupier" base than the average rasam. Drink as soup, or serve over cauliflower rice or brown rice (it makes a superb pairing with the beetroot and chana curry here). Guaranteed to clear up those stuffy noses this winter!
Steel-Cut Oats Bisibelebath (click here to view recipe and download recipe card)
I end my South Indian showcase with this glorious recipe from my home state of Karnataka. Bisibelebath is a sumptuous mix of rice, lentils and vegetables cooked together with an aromatic blend of spices, tamarind pulp and jaggery. I developed this high-protein-and-fiber version using gluten-free steel-cut oats in place of the rice. It's a dump-and-go one-pot recipe that will be a slam-dunk for weekend brunch! Use any neutral-flavored oil in place of the ghee to make this recipe vegan.
[cucumber raita featured here as a serving suggestion]
Did you enjoy the South Indian showcase this month? It was really special for me to work on these recipes with my parents.
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