I 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 by my maternal grand mother, my mom and me. So with few ingredient changes this second version is obviously my puguntha veetu valakkam. When MIL comes here she makes this version and the recipe is the copycat from her 🙂 Both versions tastes good with ghee so don’t skip it and if you get avara paruppu (val dal as shown below in the picture) do try it with that lentil otherwise toor dal works good.Serves – 4

Ingredients

Sona Masoori Rice or Ponni boiled Rice – 2 Cups
Val Dal or Toor Dal (Refer notes) – 1/2 Cup to 1/3 Cup
Shallot – 12 Numbers (Big) or Onion – 1 Jumbo
Tomato – 1 Big Size
Garlic – 10 Numbers (medium size)
Cumin – 1 tsp
Pepper – 1/4 tsp
Sambar Powder – 1 Tbsp (instead of sambar powder use red chili powder plus garam masala combo)
Green Chili – 1 or 2 Numbers (slit or chopped)
Curry Leaves – Few
Turmeric Powder – 1 tsp
Mustard Seeds – 1/4 tsp
Perungayam / Hing – As needed
Peanut or Any cooking Oil or ghee – 3 to 4 Tbsp (be generous)
Optional Coriander Leaves – 1/4 Cup

Instructions

Soak rice for 30 minutes (if its ponni boiled rice). Like regular cooking do soak or skip sona masoori rice.
Soak the val dal separately for 15 minutes, no need to soak toor dal. (if using whole lentil do check the note section).
Meanwhile prepare the list of ingredients given above.
Grind garlic with cumin and pepper (coarse texture is also fine).
Heat oil or ghee in a wok/kadai.
When its hot add mustard seeds and let it splutter.
Add chopped onion, curry leaves and green chilis.
Saute with a tsp salt and once onion changes color add the ground garlic + cumin and pepper paste.
Add chopped tomato and turmeric powder, once tomato turns mushy add sambar powder and hing.
Finally add finely chopped coriander leaves (optional).
Now add this mixture with soaked rice and dal, necessary salt and water. (I calculate 2.5 rice (including dal so for that water is 4 cups).
Pressure cook for 3 hisses or use insta pot or use electric cooker.
Finally serve with raw onions, ghee or egg poriyal sometimes pickle. Those are the best combo for this rice.

Notes

You can use whole lentils as well. For example 1/2 Cup of Dried and Soaked Red Chori (thataparuppu) or Green Moong Beans (pasiparuppu) works for this recipe.
Soak the dried beans for atleast 5 hours before using it or pressure cook separately until they are half cooked then as usual mix with rice and spice mix.

Print Version

Arisi Paruppu Sadham Recipe

Servings: 4

Author: Sangeetha Priya

Ingredients

Sona Masoori Rice or Ponni boiled Rice - 2 Cups
Val Dal or Toor Dal Refer notes - 1/2 Cup to 1/3 Cup
Shallot - 12 Numbers Big or Onion - 1 Jumbo
Tomato - 1 Big Size
Garlic - 10 Numbers medium size
Cumin - 1 tsp
Pepper - 1/4 tsp
Sambar Powder - 1 Tbsp instead of sambar powder use red chili powder plus garam masala combo
Green Chili - 1 or 2 Numbers slit or chopped
Curry Leaves - Few
Turmeric Powder - 1 tsp
Mustard Seeds - 1/4 tsp
Perungayam / Hing - As needed
Peanut or Any cooking Oil or ghee - 3 to 4 Tbsp be generous
Optional Coriander Leaves - 1/4 Cup

Instructions

Soak rice for 30 minutes (if its ponni boiled rice). Like regular cooking do soak or skip sona masoori rice.
Soak the val dal separately for 15 minutes, no need to soak toor dal. (if using whole lentil do check the note section).
Meanwhile prepare the list of ingredients given above.
Grind garlic with cumin and pepper (coarse texture is also fine).
Heat oil or ghee in a wok/kadai.
When its hot add mustard seeds and let it splutter.
Add chopped onion, curry leaves and green chilis.
Saute with a tsp salt and once onion changes color add the ground garlic + cumin and pepper paste.
Add chopped tomato and turmeric powder, once tomato turns mushy add sambar powder and hing.
Finally add finely chopped coriander leaves (optional).
Now add this mixture with soaked rice and dal, necessary salt and water. (I calculate 2.5 rice (including dal so for that water is 4 cups).
Pressure cook for 3 hisses or use insta pot or use electric cooker.
Finally serve with raw onions, ghee or egg poriyal sometimes pickle. Those are the best combo for this rice.

Recipe Notes

You can use whole lentils as well. For example 1/2 Cup of Dried and Soaked Red Chori (thataparuppu) or Green Moong Beans (pasiparuppu) works for this recipe. Soak the dried beans for atleast 5 hours before using it or pressure cook separately until they are half cooked then as usual mix with rice and spice mix.