Arisi Paruppu Saadham

           As we all know rice is the staple of the South Indian and most of the countries in South East Asia. It is a versatile grain either cooked and eaten as it is with a curry and side dish. It also forms a lovely base  for various other ingredients to be added and made into a one pot meal.
          This recipe is one such one pot meal. The fact that dhal is added fulfills the daily requirement of protein. It is full of flavour and the colour is so bright that it fills u up with sunshine ......[now that is an exaggeration..:)]

          Arisi Paruppu Saadam means "Rice Dish made with Rice and Dhal" [Arisi means rice and Paruppu means Dal]. This dish has its precursor dating to the 7th century. This is a speciality of Kongunad Cuisine. It makes a perfect lunch box dish with appalams.

          A very tasty, can be prepared in minutes and veggies can be added to make it more nutritious.

         To get the authentic taste it is essential to use gingelly oil and small onions. I make it with ponni puzhungal rice [the type of rice that most of the families in Tamil Nadu use on an everyday basis]. You can substitute it with basmati rice but reduce the amount of water to 2 and 1/2 cups of water.

For the rice:
Ponni puzhungal arisi: 1 cup.
Toor dhal: 1/2 cup.
Small onions [chopped] : 150gms.
Tomato [chopped] : 1
Green chillies [chopped] : 3.
Garlic pods [chopped] : 5-6.
Sambhar powder: 2 tsp.
Tumeric powder: 1 tsp.
Salt: to taste.
Hot water: 3 cups.

For tempering:
Mustard seeds: 1/2 tsp.
Cumin seeds:1/2 tsp.
Curry leaves: 1 sprig.
Gingelly oil : 3 tbsp.

For garnishing:
Coriander leaves: 1 tbsp [chopped]

1.Wash the rice and dhal and soak them together for 30mins.
2.Heat the oil pressure cooker pan on medium heat.
3.Splutter mustard, cumin and curry leaves.
4.Add the onions, garlic and chillies. Saute until golden.
5.Add the powders, tomato and salt. Cook for 2 minutes.

6.Add the rice and dhal with the 3 cups of hot water and close the cooker lid.
7.Cook for 2 whistle sounds and put off the flame.
8.When the pressure settles down, open the lid and mix the rice gently.
9.Garnish with coriander and serve with appalams.

Sending this to "CWF" an event by Kiran , guest hosted by Suma of Veggie Platter

 Sending it to "HCC - Lunchbox Ideas" by Anamika  an event originally by Smitha .

Enjoy....


Scribbled by Reva.