Arisi paruppu sadam

Arisi Paruppu Sadam is a traditional, comforting one-pot meal from the Kongu-nadu region (Coimbatore/Erode/Pollachi) of Tamil Nadu. It is a simple blend of rice and lentils (dal) cooked with spices, often described as a staple for lunch boxes or a quick dinner.

The history of Arisi Paruppu Sadam is deeply rooted in the agricultural lifestyle of the Kongu region. While it appears simple, it carries significant cultural weight in Western Tamil Nadu.

Take the ingredients. In a bowl let the rice and dal soak for 30 minutes.

Heat oil in a pan until hot. Add in the mustard seeds, cumin seeds, curry leaves and dried red chillies. Let the mustard seeds splutter. Add in the onions and the garlic and fry till the onions are soft and slowly starting to brown. About 5 minutes on medium flame.

Add in the finely chopped tomatoes, turmeric powder, sambar powder and salt. Store bought sambar powder works fine for this recipe. Fry well till the tomatoes are juiced down and mashed together. About 5 minutes on medium flame.Add in the hot water to the pan. Strain the rice and dal and add it to the pan. Check for seasoning. Adjust for salt if need be at this stage. Let the mixture come to a boil. Mix well once and cover the pan.

Cook the rice in a pressure pan for 3 whistles on medium flame. Remove from heat. Wait for the pressure from the cooker to release naturally. Do not omit this step!

Arisiyum paruppum saadham is ready to be served! This dish is always ALWAYS served with hot ghee. Just add a teaspoon and mix and enjoy your meal!

Arisi Paruppu Sadam

The history of Arisi Paruppu Sadam is deeply rooted in the agricultural lifestyle of the Kongu region. While it appears simple, it carries significant cultural weight in Western Tamil Nadu.

Print Recipe

Total Time 45

Servings: 3

Course: lunch

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

1 cup Rice preferably parboiled rice like ponni
1/4 cup toor dal
2 cups water
3 tablespoon Indian sesame oil
1/4 teaspoon cumin seeds
1/4 teaspoon mustard seeds
2 sprigs curry leaves
2 dried red chillies
2 onions. finely chopped
6 cloves garlic
2 tomatoes finely chopped
1 teaspoon salt
1/2 teaspoon turmeric powder
1 teaspoon sambar powder
1 tablespoon hot Ghee for serving

Equipment

1 Pressure cooker

Method

Wash and soak the rice and the toor dal in water.
Heat oil in a pan until hot. Add in the mustard seeds, cumin seeds, curry leaves and dried red chillies. Let the mustard seeds splutter. Add in the onions and the garlic and fry till the onions are soft and slowly starting to brown.
Add in the finely chopped tomatoes, turmeric powder, sambar powder and salt. Fry well till the tomatoes are juiced down and mashed together.
Add in the hot water to the pan. Strain the rice and dal and add it to the pan. Check for seasoning.
Cook the rice in a pressure pan for 3 whistles on medium flame. Remove from heat and add ghee before serving.
Serve hot! with pappad.