arisiyum paruppu sadam
Arisiyum Paruppu Sadam
Author: Sangeetha Priya
Ingredients
  • Ponni Boiled Rice/Sona Masoori Rice - 2 Cups See Note
  • Peanut Oil - 3 Tbsp Recommended but use any type of cooking oil or butter/ghee too
  • Val Dhal Avara Paruppu / Thattai Paruppu/Toor Dhal or 3/4th Cup of Dried Soaked Red Chori/Green Moong Beans - 1 Cup (See note)
  • Shallot or Onion - 250 gms
  • Green Chili - 2 Numbers
  • Mustard seeds - 1 tsp
  • Turmeric Powder - 1 tsp
  • Coriander Leaves - Few
  • Curry Leaves - Few
  • Hing or Asafoetida - 1/4 tspTo Grind
  • Cumin/Jeera - 1/2 Tbsp
  • Pepper - 1 tsp
  • Fennel Seeds - 1 tsp
  • Kaskas Poppy Seeds - 1 tsp
  • Garlic - 10 - 12 Numbers Medium Size
  • Ginger - Eqvalent to Garlic
  • Shallot or Onion - 2 Number or Small piece
  • Curry Leaves - 4 to 5 Leaves
  • Cinnamon - 1 Number 2 inch
  • Cloves - 3 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.