Arisi Paruppu Sadam is a traditional South Indian one-pot dish made from rice and toor dal, seasoned with mild spices and served with flavorful accompaniments. Arisi Paruppu Sadam, also known as “Rice and Lentil One-Pot Dish,” originates from
Tamil Nadu, particularly the Kongunadu region. It’s known for its simplicity and wholesome, balanced flavours.
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- About Coimbatore Style Arisi Paruppu Sadam
- The Speciality of Arisi Paruppu Sadam Recipe
- Difference between Khichdi and Arisi Paruppu Sadham
- How to Make an Easy Arisi Paruppu Sadam Recipe
- What to Serve with Arisi Paruppu Sadam
- Frequently Asked Questions
- Other rice varieties you may like
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- Recipe Card
Coimbatore style Arisi Paruppu Sadam is a regional variation of the traditional South Indian rice and lentil dish. While the basic concept of the Arisi Paruppu Sadam recipe remains the same, each region and even individual households often have their unique twist while preparing it.
Variations can exist within Coimbatore, as individual households may have their preferences and family recipes. The beauty of regional cuisines in India lies in the diverse ways a single dish can be prepared and enjoyed. Kongunadu recipes, traditional Kongu foods, have gained popularity among people in the recent few years. So, if you can taste Coimbatore-style Arisi Paruppu Sadam, you’ll get to experience a delightful, Kongu Style local twist on this South Indian classic.
About Coimbatore Style Arisi Paruppu Sadam
Simplicity: Coimbatore style Arisi Paruppu Sadam typically sticks to the basics, keeping the dish simple and wholesome. This comfort food emphasizes the natural flavours of the ingredients.
Spice Level: It tends to be moderately spiced, catering to various tastes. The use of green chillies and red chilli is usually moderate, and it’s not overly fiery.
Ghee: Ghee, which is clarified butter, is a common choice for cooking this dish. It adds a rich and nutty flavour to the dish, enhancing its overall taste and aroma.
Minimal Additions: Coimbatore style Arisi Paruppu Sadam often focuses on the classic combination of rice and toor dal without additional ingredients or variations. It might not include vegetables or a wide range of spices, preserving the dish’s simplicity.
Texture: The rice and dal in this style are usually cooked to a slightly more grainy and separate texture than other regional variations. This distinct texture is appreciated by many.
Serving Accompaniments: In Coimbatore and its surrounding regions, it’s common to serve Arisi Paruppu Sadam with traditional Tamil side dishes, such as coconut chutney, appalam, and spicy vegetables or pickles. These accompaniments complement the dish and add diversity to the meal.
The Speciality of Arisi Paruppu Sadam Recipe
What sets Arisi Paruppu Sadam apart is its simplicity and its flavour depth. It’s a perfect example of how a few humble ingredients can come together to create a balance of tastes and textures. The specialties of this dish include:
Balance of Proteins and Carbohydrates: The combination of rice and toor dal (split pigeon peas) in Arisi Paruppu Sadam provides a complete protein source, making it a nutritious and filling meal for vegetarians.
Aromatic & Spicy: The dish features a medley of spices, including mustard seeds, cumin, and green chillies, which infuse the dish with a tantalizing aroma and a subtle kick of heat.
Quick & Easy: Arisi Paruppu Sadam is a one-pot meal that’s relatively simple to prepare. This is a perfect dish on a busy day, for a kids’ lunch box or can be had as a part of your weekend lunch. The mild taste and flavour will impress everyone, from children to adults.
Versatile: While the basic recipe is already a delight, it also serves as a canvas for customization. You can add vegetables, experiment with spices, and adapt it to your taste preferences.
Difference between Khichdi and Arisi Paruppu Sadham
Main Ingredients: Khichdi is typically made with a combination of rice and lentils (usually moong dal or masoor dal), along with various spices and sometimes vegetables. The rice and lentils are cooked together, resulting in a homogeneous mixture. Arisi Paruppu Sadam primarily consists of rice (often raw or
parboiled) and toor dal (split pigeon peas). It may include spices, but it’s usually simpler regarding ingredients, focusing on the distinct grains of rice and dal.
Spices and Seasonings: Khichdi is known for its diverse and aromatic spices, such as cumin, mustard seeds, turmeric, and various herbs. Depending on the recipe and regional variations, it can be mildly to moderately spiced. Arisi Paruppu Sadam, particularly the traditional South Indian version, tends to be less complex regarding spices. It may include mustard seeds, cumin, and green chillies, but its flavour is mild.
Texture and Consistency: Khichdi is usually cooked to a porridge-like consistency, where the rice and lentils blend to form a creamy texture. The goal is to have a uniform mixture. Arisi Paruppu Sadam aims for individual grains of rice and toor dal that are separate and distinct.
Serving Styles: Khichdi is often a complete and comforting meal, sometimes accompanied by yogurt, pickles, or fried snacks like papad. Arisi Paruppu Sadam is frequently served as part of a larger South Indian meal, accompanied by various side dishes, such as sambar, rasam, coconut chutney, or traditional South Indian vegetables and curries.
How to Make an Easy Arisi Paruppu Sadam Recipe
Start by washing 1 cup of rice and ½ cup of toor dal together. You can use ponni rice, sona masoori rice or puzhungal arisi ( parboiled rice). Then, soak them in water for about 15-20 minutes. Drain and set aside.
In a large pressure cooker , heat 2 tablespoons of ghee or oil.
Add ½ teaspoon of mustard seeds and allow them to splutter.
Follow with ½ teaspoon of cumin seeds, ½ teaspoon of urad dal, and ½ teaspoon of chana dal. Sauté until they turn golden brown.
Add 1 regular onion, 10 small onions, 2-3 slit green chillies, and a handful of curry leaves. Sauté until the onions become translucent.
Add 1 small, finely chopped tomato to the mix and cook until it becomes soft and the oil separates from the mixture.
Sprinkle ¼ teaspoon of turmeric powder, 1 teaspoon sambar powder and a pinch of hing (asafoetida powder) and mix well.
Add 3 cups of water and salt to taste. Mix well.
Drain the soaked rice and dal and add them to the aromatic mixture.
Close the lid with the weight and cook for 3 whistles.
Once the pressure is released, open it and give the Arisi Paruppu Sadam a final mix to combine all the ingredients thoroughly.
Garnish with coriander leaves. Serve the rice with a drizzle of ghee.
Tips while making Arisi Paruppu Sadam:
Adjust the spice level by varying the number of green chillies or adding red chilli powder.
Ensure the toor dal is cooked to a soft and creamy consistency for the best texture.
Serve the dish with a dollop of ghee for enhanced flavour.
Variations in Arisi Paruppu Sadam:
Vegetable Arisi Paruppu Sadam: Add your favourite vegetables like carrots, peas, green beans or spinach to make them more nutritious.
Coconut Arisi Paruppu Sadam: Add freshly grated coconut to the dish for a subtle tropical flavour.
Spicy Arisi Paruppu Sadam: Elevate the heat by adding green chillies or red chilli powder for those who crave a fiery kick.
Ginger-Garlic Arisi Paruppu Sadam: Enhance the flavour by sautéing ginger, garlic, and aromatics.
What to Serve with Arisi Paruppu Sadam
Arisi Paruppu Sadam is a complete meal on its own, but it pairs wonderfully with various accompaniments. Here are some popular choices:
Curd or Raita: A cooling side of yogurt or raita complements the dish’s spiciness.
Pickle: A tangy pickle, like mango or lime pickle, adds flavour to every bite.
Papad: Crispy papad or appalam is a classic accompaniment, providing a delightful crunch.
Sautéed Vegetables: A simple stir-fry of vegetables with minimal spices can be an excellent side dish. Potato Curry / Potato Fry, Kovakkai Kari and Brinjal Podi Kari are excellent choices for this rice dish.
Coconut Chutney: Coconut chutney or thuvaiyal is a refreshing and traditional choice.
Frequently Asked Questions
Either Avarai Paruppu or Toor dal are the traditional choices for Arisi Paruppu Sadam, but you can experiment with other lentils like masoor dal or yellow moong dal for a slightly different flavour.
Traditionally, parboiled rice is widely used to make this recipe. While I have used Ponni raw rice to prepare this recipe, you can also use Sona Masoori rice.
You can control the spiciness by altering the number of green chillies and red chillies. Start with a moderate amount and adjust to your taste.You can also add red chili powder in place of sambar powder.
You can prepare this dish in a heavy-bottomed pan with a lid. Just simmer it until the rice and dal are cooked, and the mixture reaches the desired consistency.
Other rice varieties you may like
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Arisi Paruppu Sadam | Coimbatore Style Recipe
Ingredients
- 1 cup Raw Rice
- ½ cup Toor Dal
- 2 tablespoon Ghee / Oil
- ½ teaspoon Mustard Seeds
- ½ tsp Cumin Seeds
- ½ teaspoon Urad Dal
- ½ teaspoon Chana Dal
- 1 Onion
- 10 Small Onion / Indian Shallots
- 3 slit Green Chillies
- Curry Leaves a handful
- 1 small Tomato
- Asafoetida a big pinch
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Sambar Powder
- Salt to taste
- 3 cups Water
- Coriander Leaves to garnish
Instructions
- Start by washing the rice and toor dal together. You can use ponni rice or puzhungal arisi ( parboiled rice). Then, soak them in water for about 15-20 minutes. Drain and set aside.
- In a large pressure cooker, heat the ghee or oil.
- Add the mustard seeds and allow them to splutter.
- Follow with cumin seeds, urad dal, and chana dal. Sauté until they turn golden brown.
- Add finely chopped onion, chopped shallots/ small onions, slit green chillies, and a handful of curry leaves. Sauté until the onions become translucent.
- Add a small, finely chopped tomato to the mix and cook until it becomes soft and the oil separates.
- Add the turmeric powder, sambar powder and a pinch of hing (asafoetida powder) and mix well.
- Add 3 cups of water and salt to taste. Mix well.
- Drain the soaked rice and dal and add them to the aromatic mixture.
- Close the lid with the weight and cook for 3 whistles.
- Once the pressure is released, open it and give the Arisi Paruppu Sadam a final mix to combine all the ingredients thoroughly.
- Garnish with coriander leaves. Serve the rice with a drizzle of ghee.
- Serve delicious Arisi Paruppu Sadam with a vegetable on the side, or papad and pickle.