Arisiparuppu Sadham

Ponnarasi January 27, 2008 5467 46 Comments
Member Contributions

Description

Arisiparuppu SadhamA spicy rice variety cooked with lentil and condiments.
Ingredients-1
2 cup Rice
1 cup Toor dhal
Ingredients-2
2 nos Cloves
1 inch Cinnamon stick
2 clove Garlic
2 tsp Cumin seeds
5 nos Red chilli
1 no Tomato (big)
5 tsp Shredded coconut
2 stks Curry leaves
Ingredients-3
1 tsp Mustard seeds
15 nos Small onions(shallots or pearl onions)
12 tsp Oil (for sauteing)
1 tsp Turmeric powder

Instructions

Ready to Cook 

1. Clean and soak the rice for 10 minutes. If the kind of toor dhal to be used takes long to get cooked, half-cook it.

2. Grind the things in table-2 to a coarse paste(crushing well is enough), without water.

3. Heat oil in the pressure cooker. Season mustard seeds. Add onions, turmeric powder and 1tsp of salt; saute for a minute.

Sauting the ground paste

4. Add the ground paste; saute it till the raw smell goes.

5. Add the soaked rice and dhal. Add water in the usual ratio for rice. For dhal, the water ratio is always 1:2 + 1/4 cup, howmuchever the quantity of dhal is used.  Now, check salt and add some more according to the taste. Pressure cook it until the usual length of whistles.

 Ready to Serve

Notes

I used Sona masoori rice. This rice can be cooked with moong, val and red chori(thattai payaru) dhals, too. If it is red chori dhal make sure you cook it as such you can eat it with a hard bite. And the rice dhal ratio will be, 2cups: 3/4th cup. A very filling and tasty recipe. My native people cook it very often. And I wanted to give credit to them by giving the same title they use, instead of "rice dhal pulao"  (which I considered). Usually taken with some kind of thuvaiyal. Chips and raitha can be good sides, too.

Source

My native; people of Erode, Coimbatore and Salem districts which are called Kongu Nadu

Written by Ponnarasi

"A friend is one who walks in when the rest of the world walks out" - Walter Winchell

"Friendship is always a sweet responsibility, never an opportunity" - Kalil Gibran

"If you judge people, you have no time to love them" - Mother Teresa

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When you speak everyone hears, friend listens to what you say, best friend listens to what you don't say.

A simple friend thinks the friendship over when you have an argument. A real friend knows that it is not a friendship until after you have had a fight.

Friendship is the golden thread that ties all the hearts together.

If all my friends were to jump off a bridge, I wouldn't follow...

                              I'd be at the bottom to catch them...

Strangers are just friends waiting to happen...

When I registered I just told in one line that I like friendship. I didn't even know about the guestbook then. Now, that I got so many friends, I wanted to write more about friendship; picked some quotes which I like very much. 

from       me        to           all my friends...

                                          and friends waiting to happen...

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46 Comments

  1. Kalpana Anand
    April 24, 2008 at 08:36 am

    We done the same in another methoed Instead of Thoor dhall i use Avara paruppu Heat oil in a pan Add musturd , green leaves, cinnamon & clove once splitters Add onions , Garlics & tomatos….Fry till it leaves oil separates.. Add rice and avaraparuppu and water as per your water ratio to cook the rice.. Leave for 3 whizzzz now the rice is ready

    Reply
  2. MOHANA SUREN
    March 20, 2008 at 06:42 pm

    hi sugan,

    this recipe is one of my favourite. my friend’s mom cooks it for me when we were in cbe. actually i wanted to cook it myself. u have helped me to do that. but i have a doubt in the ratio of water. if i gonna put 2 cups of rice and 1 cup of dhal . how much is the water quantity. i usually keep 1.5 cup of water for 1 cup of rice. is five cups sufficient for the dish.

    thanks

    mohana

    Reply
    1. Suganswami
      March 20, 2008 at 09:02 pm

      Hi Mohana,

      Thank you. Nice to hear from you the flashback. Add 1/4 cup more; i.e, 5 and 1/4 cups in total…Happy cooking…

      Reply
  3. shan
    February 08, 2008 at 11:29 am

    Sugan, y’day i again made Arisiparuppu satham b’coz of my hubby’s request and i love tooo. You know, it tastes best than my previous trail. When we keep on trying things, it tastes better than the previous one and we would get the best outcome…Thanx for sharing such a traditional and easy receipe – shan

    Reply
    1. Suganswami
      February 08, 2008 at 11:36 am

      Yeah, Shan. We master everything as we go on. Try reducing dhal ratio, like 4:1, by adjusting other spices…thanks for the fdbk..

      Reply
  5. Manoo
    February 07, 2008 at 01:10 am

    Hellooooooooo, i added more red chilli as i wanna it to be spicy… actually added 12. its awesome…yea also i made the rice: dal 1:1 as i dont like rice… its really awesome….Eating & typing you a msg… i am trying to make it with mysore paruppu as its easy for me to get that one.. let me try… thank you so much…

    Reply
    1. Suganswami
      February 07, 2008 at 09:19 am

      As I told this would be an easy and filling recipe for u, manoo. Hope u like very spicy. What I mentioned itself was spicy. But, basically Indian recipes suits any level of spice…u r welcome..

      Reply
  8. Vijitha
    January 29, 2008 at 08:27 am

    Hi Sugan.. This arisi paruppu satham is soooo tempting.. till now i was thinking that i cant try with big red onions.. Now i’m definitely going to try this week.. I dont use whole garam masala and coconut when making this. Next time i’ll follow ur recipe. THANKS FOR UR POSTING!!!VIJI

    Reply
    1. Suganswami
      January 29, 2008 at 08:36 am

      Thank you for the comments, Viji. The whole masalas give good flavour and coconut gives it a gravy look and mild richness… Try it and let me know…

      Reply
      1. Vijitha
        January 29, 2008 at 08:40 am

        Sure Sugan will come back with comments within a week.. And Sugan do you know to make kongu nadu masala. If so please post the recipe!!!VIJI

        Reply
          1. Vijitha
            January 29, 2008 at 09:14 am

            Sugan when i was in India i used to watch TV cooking shows. One guy used to come for Kongu nadu samayal. I forgot his name now. And he use kongu nadu masala/ nanjil nattu masala. He use this masala for all of his recipes. Even i dont know what is in that masala.VIJI

  9. Jas
    January 28, 2008 at 08:18 pm

    Hi,
    The recipe looks attractive. But I didn’t actually understand the part of 1:2 ratio + 1/4 cup……What is that 1:2 ratio and what is 1/4 cup ingredients? Are u talking about rice+dal or separately. What is that extra 1/4 cup? Please brief it. thanks for the posting

    Reply
    1. Suganswami
      January 28, 2008 at 08:40 pm

      Jas, Thanks for your compliment… That part starts like this, " for dhal,…". By which I meant, howmuchever the quantity of dhal you use, you have to add, double the quantity of water+1/4 cup extra. That is a formula. All you have to do is just follow it for whatever be the quantity of dhal. For example, if you use 1 cup of dhal in the recipe add 2 and 1/4 cups of water; if it is 2 cups of dhal, then 4 and 1/4… Apart from this, add water to rice in the ratio you usually do. I have updated the recipe, now. Please have a look at it and let me know whether your doubt is cleared or not. Thanks for raising the doubt…

      Reply
      1. Jas
        January 31, 2008 at 04:44 pm

        Hi Ms.Sugan,

        Thanks so much for briefing my doubts. Yeah, i did understand this time. Will try out sometime and let u know the feedback. Other than that, I appreciate ur prompt reply and beautiful posting of pictures. The recipe looks very attractive and tempting to prepare and have it. Thanks again and my wishes for many more posting and dishes. God bless.

         

        Reply
  12. shan
    January 28, 2008 at 03:41 pm

    Sugan can i use the regular onion (big one) ? I’m going to make this today for my hubby’s dinner…I will let you know the outcome – shan

    Reply
    1. Suganswami
      January 28, 2008 at 05:14 pm

      Of course, you can, Shan. The reason for using small onions are nothing but those are tastier than the big ones… It'll be my pleasure to know the results…

      Reply
  14. Ramya Ashok
    January 27, 2008 at 12:05 pm

    Sugan, its an ever green dish,pictures make me salivating…….my mo-in-law always tells me to cook ths.but didnt try yet.will give a try n let u know

    Reply
    1. Suganswami
      January 27, 2008 at 11:55 am

      Thanks for your comments, Kavi. Namma ooru special gnyabagam vandhudhu. It’s very tasty. After you do it 2 or 3 times you will find out your own proportions which will be much tastier for you. Some people add fennel seeds, too. I practiced this proportion. 

      Reply
  18. latha.mn
    January 27, 2008 at 12:49 am

    Hi sugan,
    So u got it. good, interesting saadam. Waiting for more recipes from u. More healthy one I think u r more health concious.

    Reply
    1. Suganswami
      January 27, 2008 at 12:58 am

      Thanks Latha… done with ur help to insert the photos… Of cousre, I'm health conscious. 12 tsp of oil is the only thing to consider… but, the rice will be very dry without that… will post more…

      Reply

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