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You are here: Home / Kongunadu Recipes / Arisiyum Paruppu Sadam Dal Lentil mixed Rice

Arisiyum Paruppu Sadam Dal Lentil mixed Rice

September 7, 2012 By Sangeetha Priya 14 Comments

Arisi Paruppu Sadam

There is no meaning in saying Kongu foods without this Arisiyum Paruppum Sadham (Arisi Paruppu Sadam) recipe (In Tamil) which means Rice and Dal mixed one pot meal. Whenever I taste Ariseem paruppu sadam, it reminds my childhood days spent with cousins. We all gather on our very first day of vacation

in Mom’s hometown. When grandma asks what special to do, we all say arisiyum paruppu sadam with no second opinion. She makes fresh ghee from the butter collected on the same day, which accompanies well with this rice. aah the flavor still remains in my thought!!! We preferably have this rice for dinner with funny chats…the open place, fresh air, dull light, Bye Bye to noise pollution (can say candle light dinner :-)) makes the dinner delicious. Wow such a lovely memorable days. Those days never come, I wish I get that atmosphere again…

Arisi Paruppu Sadam, Old Picture Updated

Arisi Paruppu Sadam Ingredients

Ponni Boiled Rice/Sona Masoori Rice – 2 Cups (Refer Notes)
Peanut Oil – 3 Tbsp (Recommended but use any type of cooking oil or butter/ghee)
Split Val Dal (Avara Paruppu) / Thattai Paruppu/Toor Dhal – 1 Cup OR  3/4th Cup of Dried Red Chori Cowpeas/Green Moong Beans
Onion – 1 Number (Large) or Shallot – 150grams
Green Or Red Chili – 2-3 Numbers
Mustard seeds – 1/2 tsp
Turmeric Powder – 1 tsp
Coriander Leaves – Few
Curry Leaves – Few
Hing or Asafoetida – 1/4 tsp
To Grind
Cumin/Jeera – 1.25tsp
Whole Pepper – 1/2 tsp
Fennel Seeds – 3/4 tsp
Kaskas (Poppy Seeds) – 1/2 tsp
Garlic – 10 Numbers (Medium Size)
Ginger – Equivalent to Garlic
Shallot or Onion – 2 Numbers or Small piece
Curry Leaves – 4 to 5 Leaves (Optional)
Cinnamon – 1 Number (1.5 inch)
Cloves – 5 Numbers

Arisi Paruppu Sadam Preparation

  • Soak Rice and dal for 30 minutes.
  • Toor dal and other split dal doesn’t need separate cooking.
  • But If using whole lentils, do soak at least 4 hours prior to making.
  • Also cook the lentils halfway say 80% in pressure cooker to 3 hisses.
  • Grind all the ingredients given below “To grind” and make a fine paste.
  • First grind the dry ingredients to fine powder before adding onion, ginger and garlic.
  • Heat Oil/butter temper mustard seeds followed by chopped onion, curry leaves, Turmeric powder , hing and then ground paste.
  • When raw smell goes off and oil gets separated do add coriander leaves and mix it up.
  • Finally add soaked rice in pressure cooker followed by spicy mixture.
  • Now to this add beans and its cooked water(measure it and in total i used equal proportion of beans and rice 1.5 cups plus 1.5 cups so i used 4.5 cups water since the beans got cooked already.
  • Adjust salt and if using toor dal or any split and uncooked dal 5.25 cups of water.
  • Pressure cook it for 3 whistles or use electric cooker.
  • Serve with Ghee/Curd/Pickle/Raw Onion/Egg/Okra Poriyal.
Arisi Paruppu Sadam

Notes

  1. If using whole Moong dal/Pasi Payir or Red Chori Bean/Karamani/Thattai Payir like dried beans / legumes soak 4 hours at least before cooking or overnight.
  2. Can use any type of rice, Raw rice like Basmati can be cooked directly and soak only the lentil. However soaking rice depends on the variety you use.
arisiyum paruppu sadham kongunadu arisi paruppu sadam using thatai, payir
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Arisiyum Paruppu Sadam
Author: Sangeetha Priya
Ingredients
  • Ponni Boiled Rice/Sona Masoori Rice – 2 Cups
  • Peanut Oil – 3 Tbsp
  • Val Dhal – 1 Cup
  • Onion – 1 Number (Large) or Shallot – 150grams
  • Green Or Red Chili – 2-3 Numbers
  • Mustard seeds – 1/2 tsp
  • Turmeric Powder – 1 tsp
  • Coriander Leaves – Few
  • Curry Leaves – Few
  • Hing or Asafoetida – 1/4 tsp
To Grind
  • Cumin/Jeera – 1.25tsp
  • Pepper – 1/2 tsp
  • Fennel Seeds – 3/4 tsp
  • Kaskas Poppy Seeds – 1/2 tsp
  • Garlic – 10 Numbers Medium Size
  • Ginger – Eqvalent to Garlic
  • Shallot or Onion – 2 Number or Small piece
  • Curry Leaves – 4 to 5 Leaves
  • Cinnamon – 1 Number 1.5 inch
  • Cloves – 5 Numbers
Instructions
  1. Soak Rice and Dhal for 30 minutes.
  2. Grind all the ingredients given below “To grind” and make a fine paste.
  3. Heat Oil temper mustard seeds followed by chopped onion, curry leaves, Turmeric powder then ground paste.
  4. When raw smell goes off add coriander leaves and mix this with soaked rice and dhal mixture.
  5. Add salt and required water (1:2), pressure cook it for 3 whistles or use electric cooker.
  6. Serve with Ghee/Curd/Pickle/Egg/Okra Poriyal.
Recipe Notes

1. If using whole Moong dhal/Pasi Payir or Red Chori Bean/Karamani/Thattai Payir like dried beans soak 6 hrs at least before cooking.

2. Can use any type of rice, Raw rice like Basmati can be cooked directly and soak only the dhal. However soaking rice depends on the variety you use.

Video Tutorial

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Filed Under: Kids and Infant Corner, Kongunadu Recipes, Lunch Box Specials, Rice Varieties, Traditional Kongu Foods, Variety Rice Tagged With: ariseem paruppu sadam, arisi paruppu sadam recipe, arisi paruppu sadham, Arisiyum Paruppu Sadam, arisiyum paruppu sadham recipe, arisiyum paruppum sadham, cow peas black eyes peas red chori recipes, kids friendly rice with ghee recipe, kongunadu arisi paruppu soru recipe, kongunadu recipes, kongunadu style sambar paruppu sadham, lentil mixed healthy one pot meal, Lunch Box Specials, Nitha Kitchen, pressure cooked dal rice, Pressure Cooker Recipes, Spicy Rice with Dhal, thattai paruppu sadham, traditional foods, Traditional Kongu Foods, vegan meal with red chori dried beans recipe, what rice can be used for arisi paruppu sadham, which dal beans goes well for paruppu sadham, அரிசியும் பருப்பு சாதம்

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Reader Interactions

Comments

  1. Dhiraj Kumar

    September 14, 2015 at 11:07 am

    That sounds delicious, I would eat that till I was stuffed, wish I could easily make that..
    Restaurant in North Campus

    Reply
  2. Mina Joshi

    February 6, 2014 at 3:46 pm

    These look so tempting. Thanks for sharing your recipe.

    Reply
  3. sangeethapriya

    February 6, 2014 at 3:09 pm

    thanks ladies for bookmarking it, do try n let me know your feedbacks!!!

    Reply
  4. chikkus Kitchen

    February 5, 2014 at 6:26 pm

    Looks too good..

    Reply
  5. Dipti Joshi

    February 5, 2014 at 4:47 pm

    Healthy and tasty one pot meal!

    Reply
  6. Linsy Patel

    February 5, 2014 at 4:07 pm

    Perfect one pot meal.

    Reply
  7. Shobana Vijay

    February 5, 2014 at 3:30 pm

    Something new and a variety food.Protein packed and the spice ground mixture is very good.Bookmarked it.

    Reply
  8. priya satheesh

    February 7, 2013 at 4:19 pm

    Sounds very flavorful…Bookmarking this…will try soon:)

    Reply
  9. Vijayalakshmi Dharmaraj

    October 20, 2012 at 3:19 pm

    its my favorite too dear… no chance for this rice…
    thanks for linking to my event…
    Today's Recipe – Rava/Sooji Upma
    Join in my first event – FEAST FOR YOUR GURU
    VIRUNTHU UNNA VAANGA

    Reply

Trackbacks

  1. Peanut Chutney Verkadalai Chutney Recipe | Nitha Kitchen says:
    December 29, 2020 at 9:37 pm

    […] amma (my mom) makes. Since I noticed her making from childhood, this was the one I tried by myself without seeking her help when I was new to cooking. This go to chutney is loved by my picky eater at home and I usually serve it with Idli /Dosa/Paniyaram and sometimes with rice or Arisi Paruppu Sadham. […]

    Reply
  2. Kongunadu Special Vegetarian Lunch Menu | South Indian Thali - Nitha Kitchen says:
    December 12, 2018 at 12:28 pm

    […] Paruppu, Arisiyum Paruppu Sadam (Dhal mixed Savory rice), Sweet Urad dhal/Methu Vada, Thevaiyam(Sweet Fried Puttu), […]

    Reply
  3. Homemade Ghee | Clarified Butter | Tips to get the right consistency Ghee using Butter Sticks - Nitha Kitchen says:
    October 23, 2018 at 1:50 pm

    […] from including in sweets, good to go with any type of dal/paruppu kulambu, Arisiyum Paruppu Sadam, Venn Pongal […]

    Reply
  4. Arisi Paruppu Sadham Version II - Nitha Kitchen says:
    August 22, 2018 at 1:55 pm

    […] am here with version II of Kongunadu Arisi Paruppu Sadham. Compared to my first version this version has tomato, sambar powder, skipped ginger etc. My first version is typically followed […]

    Reply
  5. Thattai Paruppu Pudalangai Kuzambu | Red Chori Dal with Snake Gourd | Nitha Kitchen says:
    April 20, 2018 at 9:50 pm

    […] one to make kuzhambu with brinjal or snake gourd (Recipe Follows), also tastes great when you make Arisiyum Paruppu Sadham (Dal Mixed Rice) with it. You may get this dal in Indian stores otherwise I have given an […]

    Reply

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