I just realized that there are some recipes which I prepare very often, are not uploaded in my blog space. Arisi paruppu sadam is one such recipe. It is easy to make, one pot recipe and needs very usual ingredients which would be available in every south indian household. This Coimbatore style arisi paruppu sadam makes it’s appearance in my kitchen whenever I run out of vegetables during weekends. My family members fondly calls this as ‘paruppu biriyani’ and loves to eat it when it hot and served fresh.
It is a kongu nadu specialty which goes very well with a dollop of ghee. I personally like it to eat it with lime pickle whereas my husband prefers it with fried onion vadam or appalam and my kids likes it with curd. Interestingly this south Indian dhal rice goes very well with all of these. When I introduced rice for my kids when she was a baby, I used to make it without dry red chilli and sambar powder and mash it slightly and feed her just after mixing it with ghee. She loves this rice that time.
Preparation Time: 15 minutes including soaking time
Cooking Time: 15 minutes
Oil – 1 tbsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Dry red chillies – 3
Curry leaves – 1 sprig
Garlic cloves – 4
Onion – 1 medium size
Tomato – 1
Turmeric powder – ¼ tsp
Sambar Masala – 1 tsp
Salt – to taste
Rice – 1 cup
Toor Dal – 1/3 cup
Water – 3 cups
Coriander leaves – 1 tbsp, finely chopped
Method with step by step picture:
1) In a bowl, take both rice and water together. Wash well three or four times or until the water runs clear. Soak it for 15 minutes.
2) Meanwhile, slice onion and tomato. Heat a pressure cooker . Add a tbsp of oil. When it is hot,add mustard seeds and cumin seeds. Let it crackle.
3) Add dry red chillies and a sprig of curry leaves.
4) Add chopped garlic and let it fry for few seconds.
5) Add sliced onion and saute till it becomes soft and translucent. Add tomato and let it becomes soft and mushy.
6) Add turmeric powder, sambar masala and salt to taste. Mix well and cook till the raw smell of the masala goes off.
7) Add soaked rice after draining the water. Add 3 cups of water. I usually use 2 and 1/2 cup water for 1 cup of rice. So, both rice and dal together, I added 3 cups of water. Generally It is enough to add the water required to cook the rice.
8) Added a tablespoon of coriander leaves and close the cooker using the lid.
9) Pressure cook it for 3 whistles on a high flame. Wait for the pressure to release from the cooker automatically.
10) Once the pressure is released, open the lid and fluff it off.
1) Serve hot with ghee for lunch. It pairs well with any spicy pickle and appalam.
I packed this rice with Mushroom masala, kale stirfry, Seasoned curd and grapes. For more lunchbox ideas please check my instagram account.
1) Adjust the water quantity according to the rice you use. The final cooked rice should be grains separated.
2) Instead of sambar masala, you can use red chilli powder and adjust the quantity according to the personal preference.
3) I usually soak rice for 15 to 30 minutes before cooking and followed the same procedure here. Make sure to tweak it according to the rice you use.
4) Instead of oil, you can use ghee for seasoning.
5) I used ponni boiled rice for making this recipe. You can use any rice variety that you use it in your daily cooking like sona masuri or par boiled rice.