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Arisi Paruppu Sadam | Coimbatore Style Recipe

Gayathri Vijayakumar
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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 6 servings

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.

Notes

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.
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