ARISI PARUPPU SADHAM
INGREDIENTS
Rice - 1 cup
Toor Dal - 1/2 cup
Peppercorns - 2 Tsp
Cumin Seeds - 1 Tsp
Tomato - 1
Dry Red Chilies - 3
Green Chillies - 3
Asafoetida - 1/4 Tsp
Shallots - 10
Turmeric Powder - 1/4 Tsp
Mustard Seeds - 1 Tsp
Curry Leaves - 2 Sprigs
Gingelly Oil - 2 Tbsp
Salt - To Taste
INGREDIENTS TO GRIND
Coriander Seeds - 1/2 Tsp
Fennel Seeds - 1 Tsp
Peppercorns - 1 Tsp
Cumin Seeds - 1 Tsp
Garlic Cloves - 5
In a mixer jar powder coriander fennel cumin seeds and peppercorns
To this add the garlic cloves and grind
Set aside until use
INGREDIENTS TO TEMPER
Ghee - 2 Tbsp
Sambar Powder - 1 Tsp
Curry Leaves - 1 Sprig
Heat ghee in a tadka pan and add curry leaves and sambar powder
METHOD
Wash and soak the rice and dal for
20 -30 minutes
Slice the shallots and green chillies keep aside
Chop the tomato and keep aside
Heat oil in a pressure cooker
Add mustard seeds cumin seeds peppercorns green chillies dry red chillies and curry leaves
Once they splutter add in the shallots and saute until transparent
Now add in the tomato and saute for a few seconds
Add the ground masala and saute for a minute
Add the asafoetida powder and turmeric powder
Add in water soaked rice and dal
Add salt to taste and mix well
Pressure cook for 4 whistles until soft but not mushy
Wait until the pressure settle on its own
Once done open cooker add the tempered ingredients and mix well
Serve hot with papad and ghee
Notes :
The texture of the rice should be like biriyani and not mushy
I used ordinary parboiled rice ( ponni )
Instead of gingelly oil normal sunflower oil can be used
The authentic taste is when you use gingelly oil
You can add more warm ghee if liked while serving
Number of whistles depends on the different brands of pressure cookers available in the market
Adjust spices to suit your palate
