Kongunadu Style Arisi Paruppu Sadam Recipe
A good combination of toor dal and rice flavoured with curry leaves, mustard seeds and most importantly sambar powder that gives it the extra flavour to the whole dish.
Kongunadu Style Arisi Paruppu Sadam Recipe, a good combination of toor dal and rice flavoured with curry leaves, mustard seeds and most importantly sambar powder that gives it the extra flavour to the whole dish. This dish is considered as one of the signature recipe from Kongunadu region. Kongunadu is a part of Tamil Nadu Cuisine that is majorly covers the western part of the state. The rice is a good way to add in protein into your diet by combining dal and rice together.
If you are looking for more Rice Recipes here are some :
- 1 cup Rice
- 1 cup Toor Dal (Arhar Whole)
- 1 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds (Saunf)
- 1 sprig Curry leaves
- 2 Dry red chilli
- 1 Onion , chopped
- 1 Tomato , chopped
- 4 cloves Garlic , pound
- 1 teaspoon Coriander Powder
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 teaspoon Sambar Powder
- Salt , to taste
- Cooking oil , or ghee
- 2 sprig Coriander leaves (Dhania) , chopped
Directions for Kongunadu Style Arisi Paruppu Sadam Recipe
To begin making the Kongunadu Style Arisi Paruppu Sadam Recipe, wash the rice and dal together. Soak the dal in water for at least 30 minutes.
Heat a pressure cooker, add ghee or oil lower the flame, add cumin seeds and fennel seeds. Allow it to sizzle for few seconds.
Add curry leaves and allow it crackle for few seconds. Add dry red chillies and saute for few seconds.
Add pound garlic and saute till they soften. Add onions and sauté till they turn translucent.
Once the onions are caramelized and add tomatoes and sprinkle little salt and cook till they turn mushy.
Add all 4 spice powders, stir and mix it well. Add soaked rice and dal after draining the water. Mix the rice and dal until the masala coats evenly on it. Add about 5 cups of water and salt to taste and pressure cook for at least 3 whistles.
Once the pressure releases, open the lid and give it a mix. Sprinkle some chopped coriander leaves on top and serve hot.
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