ARISI PARUPPU SADHAM

 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