Arisi Paruppu Sadam Recipe

Name: Arisi Paruppu Sadam Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup rice; 1/4 cup toor dal; 10 nos small onion (roughly chopped); 2 nos tomato (finely chopped); 5 nos garlic (halved); 1/4 teaspoon turmeric powder; 1 teaspoon sambar powder; 1 teaspoon ghee (+ extra for serving); salt ( to taste); 3 cups water; 2 tablespoon oil; 1 teaspoon mustard seeds; 1/2 teaspoon cumin seeds; 2 small red chillies; few curry leaves; a pinch hing

Last Updated On: May 25, 2024 by Sharmilee J

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Arisi Paruppu Sadam is a specialty of Kongu cuisine, a comfort food made with rice & dal cooked with tempered spices. Arisi Paruppu Sadam is filling, tasty and relished with a sabzi or papad. Learn to make Arisi Paruppu Sadam the authentic way with step by step pictures and video.

Arisi Paruppu Sadam is one of the popular kongu special recipes in Coimbatore. This is very quick to make one pot fix for lunch. Also called as dal rice it is one of the simple comforting food that you can give it for babies and kids too.

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What is Arisi Paruppu Sadam?
Arisi Paruppu Sadam Video
Arisi Paruppu Sadam Ingredients
How to make Arisi Paruppu Sadam Step by Step
Expert Tips
Serving & Storage
FAQS
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What is Arisi Paruppu Sadam?

‘Arisi’ means uncooked rice, ‘Paruppu’ means dal / lentils and Sadam is cooked rice so Arisi Paruppu Sadam means ‘Rice and Lentil Rice’. It is one of the humble dish that we Coimbatorian’s celebrate and relish.

Arisi Paruppu Sadam is a traditional South Indian one pot dish, popular in Tamil Nadu, India. Arisi Paruppu Sadam is a quick and nutritious one pot meal relished by all. This is made using rice, lentils with a simple tempering.

This one pot meal is my go to whenever I am lazy to cook or in a hurry or want a comfort food after our travel. This is quick and easy to make comes together in just 20 minutes.

Arisi Paruppu Sadam popularly known as ‘kavundar biryani’ as mentioned by actor Sivakumar in his book named ‘Rajapattai’. This is a very famous one pot dish especially in the community called kavundar who form the major population in Coimbatore those days.

I have never wanted to stay away from Coimbatore and the 7 years I lived in Chennai I still had my heart in Coimbatore. I am so passionate about this city be it the people or the water or the climate or whatever I don’t know but like everything about this city very much.

Though I was brought up in Coimbatore since my childhood this arisi paruppu sadam was new to me until I tasted it during my college days. My best friend Sowmya used to bring it during our college days and I used to happily finish up half of her lunch during interval itself lending herself my tiffin box. I love paruppu sadam and this one obviously is my favorite too.

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Arisi Paruppu Sadam Video

Arisi Paruppu Sadam Ingredients

Rice : Rice is the main ingredient here. You can use any cooking rice like parboiled rice, ponni, sona masoori but not basmati rice or seeraga samba rice. Any rice that is not aromatic or flavorful can be used here.
Dal : Toor dal is used for Arisi Paruppu Sadam and there is no alternate for it as the taste varies.
Tempering : A tadka is made using mustard, cumin seeds, red chilies and small onion.
Spice powders : Turmeric powder and sambar powder is used here.

How to make Arisi Paruppu Sadam Step by Step

1.Rinse 1 cup rice, 1/4 cup dal well then soak it for 15-30 minutes.

2.Rinse well drain water and set aside.

3.Heat 2 tablespoon oil in a pressure cooker, add

1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
2 small red chillies
few curry leaves
a pinch hing

4.Give a quick saute.

5.Add 10 small onions, 5 garlic cloves, 1/4 teaspoon turmeric powder, required salt.

6.Saute till onion turns transparent then add 2 tomatoes and saute until raw smell leaves and tomatoes turn mushy. Add 1 teaspoon sambar powder.

7.Give a quick mix.

8.Add drained rice, dal.

9.Give a quick mix.

10.Add 3 cups water. Scrap the sides and mix well.

11.Close with lid, put the pressure weight on. Pressure cook in medium flame for 3 whistles.

12. Switch off, once pressure releases open.

13.Give a quick mix, it should be slightly mushy and moist. After cooling it becomes grains separated.

14.Add 1 teaspoon ghee and mix it. You can add extra ghee while serving.

Hot Arisi Paruppu Sadam is ready!

arisi paruppu sadam served in a leaf plate

Expert Tips

Soaking rice and dal helps in cooking them soft and faster.
You can serve it with any vadams or any poriyal/varuval you prefer. I love it with plain curd and vadam.
Arisi Paruppu Sadam should be slightly moist and mushy not too dry.
It is recommended to serve it hot as the rice will become dry soon. Add ghee while serving.
If you don’t have sambar powder then add 1/2 teaspoon red chili powder and 1/2 teaspoon coriander powder.
Give at least 5-10 minutes resting time before serving.
Do not cook in high flame.
Make sure to cook in medium flame and add required amount of water to avoid burning at the bottom.
If you are looking for vegan option skip ghee and add oil itself.

Serving & Storage

Rice and dal rice is served plain or with papad or curd. Arisi Paruppu Sadam keeps good for around 8 hours in room temperature and in fridge for 1 day. You can reheat while serving if in fridge.

FAQS

1.What type of rice should be used for Arisi Paruppu Sadam?

Traditionally arisi paruppu sadam is prepared using parboiled rice / ponni rice. But you can use sona masoori replacing it.

2.Can I use a mix of dals?

No toor dal should only be used. For a variation you can add 2 tbsp moong dal along with toor dal but make sure to adjust water accordingly but the taste will vary a bit.

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