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Arisi Paruppu Sadham Recipe
Servings: 4
Author: Sangeetha Priya
  • 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
  1. Soak rice for 30 minutes (if its ponni boiled rice). Like regular cooking do soak or skip sona masoori rice.
  2. Soak the val dal separately for 15 minutes, no need to soak toor dal. (if using whole lentil do check the note section).
  3. Meanwhile prepare the list of ingredients given above.
  4. Grind garlic with cumin and pepper (coarse texture is also fine).
  5. Heat oil or ghee in a wok/kadai.
  6. When its hot add mustard seeds and let it splutter.
  7. Add chopped onion, curry leaves and green chilis.
  8. Saute with a tsp salt and once onion changes color add the ground garlic + cumin and pepper paste.
  9. Add chopped tomato and turmeric powder, once tomato turns mushy add sambar powder and hing.
  10. Finally add finely chopped coriander leaves (optional).
  11. 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).
  12. Pressure cook for 3 hisses or use insta pot or use electric cooker.
  13. 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.