Arisi Paruppu Sadam Recipe / Kovai Special Arisi Paruppu Sadam
Take a sneak peek into the comfort food from Kongunadu, the authentic Arisi Paruppu Sadam that soothes your taste buds with its mild alluring flavor..
An Insight Into Arisi Paruppu Sadam:
The One Pot wholesome Meal Arisi Paruppu Sadam originated from the Indian Subcontinent and it is the signature dish of Coimbatore- The Manchester Of South India, Tamil Nadu. This Kongunadu special dish is sure to take you aback with its unique flavor and tantalizing texture with just a handful of ingredients.
Rice and lentil has always been the staple food of India, and the combination just works wonders in any Indian Thali. The delicious Arisi Paruppu Sadam comes under the list of dishes prepared with this magical combination, and it is sure to satisfy your palates to a greater extent. Rice and Tuvar Dal are the key ingredients of this humble dish and it is spruced up with the regular condiments like red chili, mustard seeds, fenugreek seeds and asafoetida. Usually parboiled rice is used to make this rice and it is soaked well for a few minutes before cooking. At some regions, they also use Raw rice or Jeeraga samba rice which tastes equally good. It is one of the common dishes in kongunadu households and they usually have it with potato, brinjal, yam and bitter gourd fry and it is popularly called as "Kongunattu Briyani" by the localites and it is famous in the districts like Tirupur, Coimbatore, Erode and the neighboring places. It is served from small restaurants to iconic establishments in these areas and its popularity has reached far and wide and has attained a global appeal.
Groundnut chutney, tamarind chutney and pickles serve as perfect accompaniments and our ancestors used to make Arisi Paruppu Sadam with lentils like horse gram, red beans and broad beans and it is one of the revered recipes from grandmas' treasure trove that has been passed onto generations with pride. Kids love to have it with vengaya vadagam, vathal or appalam and adults love to have it with a cup of raita. It is a perfect dish to pack for a lunch box or for a picnic as it tastes good even when it is not hot.
Whenever you run out of time, energy and vegetables this Arisi Paruppu Sadam comes as an instant luxury. A simple satisfying one pot meal with just a few available ingredients at home, that too within minutes is a real blessing after a long day or during the weekends, where you will be loaded with regular chores. Just saute the ingredients and drop them in an electric rice cooker with the right amount of water and turn it on and your job is done. Your delicious Arisi Paruppu Sadam is ready in less than fifteen minutes and you can have it at any part of the day with just a pickle or a papad. It is a must try recipe for any beginner as it is absolutely easy and hassle free.
Here comes the recipe of Arisi Paruppu Sadam:
Ingrediets Required To Make Arisi Paruppu Sadam Recipe / Kovai Special Arisi Paruppu Sadam
How To Make Arisi Paruppu Sadam Recipe / Kovai Special Arisi Paruppu Sadam
Take the measured quantities of rice and dal in a vessel and wash it well. Pour in four cups of water and let it soak for about twenty minutes approximately.
After some time, drop in the soaked lentils inside a pressure cooker along with the water and pop the lid on and let it cook for about four to five whistles in high flame.
Take out the pressure cooker from the stove and let it cool for a while.
In the meantime, start the preparation for tempering.
Heat a kadai and pour in two tablespoons of groundnut oil and when it is heated, tip in a teaspoon of mustard seeds to it.
When it starts to splutter, drop in some broken urad dal along with a roughly torn dried red chili.
Add a pinch of asafoetida powder and follow it up with two slit green chilies.
When it starts to sizzle, throw in some fresh curry leaves.
When the sizzling stops, just add in the chopped onion and stir for a minute or two.
Then plop in some finely chopped tomatoes and stir in for a while and toss over the grated coconut with a nice stir.
Sprinkle the required salt along with a pinch of turmeric powder and let it cook in medium flame for about two to three minutes approximately.
At this stage, just open the pressure cooker and add in the tempered ingredients into it with a nice stir and pop the lid on.
Let it cook in low flame for about five to seven minutes approximately.
When the aroma starts wafting out from the cooker, just turn off the stove and when you open ithe lid after some time, you will see soft and fluffy Arisi Paruppu Sadam.
Smear a tablespoon of ghee and toss over some coriander leaves and serve while it is still hot along with a potato fry or papad.
Tips And Tricks To Make Arisi Paruppu Sadam Recipe / Kovai Special Arisi Paruppu Sadam
- You can also use Sona Masuri rice to make this dish apart from raw rice and par boiled rice.
- Serve it either with a dash of ghee or sesame oil to make it more palatable.
- There are quite a lot of versions of make it and here I have given you the basic kongunadu method and you can include or exclude the tempering ingredients like cumin seeds, garlic, cinnamon and red chili according to the version you choose to cook.
- Onion raita, cucumber raita or carrot kosambari go well with this dish and you can also accompany the rice with yam fry, colocasia fry or brinjal stir fry.
- Add ingredients in the right proportion as the specialty of Arisi Paruppu Sadam lies in its subtlety.
Ingredients
Directions
Take the measured quantities of rice and dal in a vessel and wash it well. Pour in four cups of water and let it soak for about twenty minutes approximately.
After some time, drop in the soaked lentils inside a pressure cooker along with the water and pop the lid on and let it cook for about four to five whistles in high flame.
Take out the pressure cooker from the stove and let it cool for a while.
In the meantime, start the preparation for tempering.
Heat a kadai and pour in two tablespoons of groundnut oil and when it is heated, tip in a teaspoon of mustard seeds to it.
When it starts to splutter, drop in some broken urad dal along with a roughly torn dried red chili.
Add a pinch of asafoetida powder and follow it up with two slit green chilies.
When it starts to sizzle, throw in some fresh curry leaves.
When the sizzling stops, just add in the chopped onion and stir for a minute or two.
Then plop in some finely chopped tomatoes and stir in for a while and toss over the grated coconut with a nice stir.
Sprinkle the required salt along with a pinch of turmeric powder and let it cook in medium flame for about two to three minutes approximately.
At this stage, just open the pressure cooker and add in the tempered ingredients into it with a nice stir and pop the lid on.
Let it cook in low flame for about five to seven minutes approximately.
When the aroma starts wafting out from the cooker, just turn off the stove and when you open ithe lid after some time, you will see soft and fluffy Arisi Paruppu Sadam.
Smear a tablespoon of ghee and toss over some coriander leaves and serve while it is still hot along with a potato fry or papad.
