Tuesday, March 28, 2017

Arisi Paruppu Sadam Recipe | Dhal Rice | Coimbatore Special Paruppu Sadam

Rice and dal, when topped with ghee and served along with appalam is a divine and comforting meal. I have already posted Tamilnadu style paruppu kuzhambu and Kerala style parippu curry. I came across this Arisi Paruppu Sadam in Sharmis Passions a few years back and I had tried it once. It came out very well and after that, I never made it again. Recently, when I was thinking about a one pot meal, this recipe came to mind. I prepared it for our Saturday lunch and clicked to post it here. Let us move on to the recipe:   
Rice - 1 Cup
Toor Dhal(Thuvaram Paruppu) - 1/4 Cup + 2 tbsp
Small Onion(Shallots) - 10
Water - 3 cups
Tomato - 1
Garlic - 5 cloves 
Green Chilli - 2
Turmeric powder - 1/4 tsp
Sambar powder - 1/4 tsp
Salt - as required
Coriander leaves - to garnish
Ghee - 3 tsp
To Temper:
Oil - 2 tsp
Mustard - 1 tsp
Jeera - 1 tsp
Curry leaves - 2 sprigs
1. Wash the rice, thuvar dal and soak it in water for 30 mins. Meanwhile, chop the shallots, tomato, green chilli and garlic.
2. In a pressure cooker pan, temper with the items under 'To Temper'. Then add the shallots, green chilli and garlic. Saute it in low flame until the onion turns translucent. Then add the chopped tomato.
3. When the tomato mashes, add the turmeric powder, sambhar powder and asafoetida.
4. When the raw smell of the masala leaves, drain the water from the soaked rice and add it in the pressure cooker. Mix it all together and saute it for a minute. Then add 3 cups of water and bring it to boil. Pressure cook it for 3 whistles and switch off the flame. When the pressure releases, open the pan and add the ghee, chopped coriander leaves. Mix it all together without breaking the rice grains.
Serve the dhal rice when it is warm. I served it with Kadachakka thoran, boiled egg and Banana chips.
Points to remember:
  • The rice becomes dry after it gets cooled. Hence, serve when it is warm and make sure not to skip the ghee. If you are packing it for lunch box, then top it with extra ghee to prevent dryness.
  • Green chilli can be replaced with dry red chilli. If using dry red chilli, then temper it with mustard and Jeera.
  • Sambhar powder is optional, however, it gives nice aroma to the rice. 
  • Make sure not to skip garlic and asafoetida, since it helps in digestion.
Warm Regards,
Happy's Cook - Divya

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