ARISI-PARUPPU SADHAM

    This humble Arisi Paruppu Sadham from my home town Coimbatore is one recipe that is so proudly from 'KONGU CUISINE'. Actor Sivakumar refers to it as "Gounder's Biriyani" in his autobiography "IDHU RAJA PATTAI ALLA".   The history of Arisi Paruppu Sadham dates back to the 4th century and the dish is unique to the Kongu region.
     Being a Coimbatorean, it took me fifteen long years to taste this wonderful dish.  The first time I tasted it was when my friend Sasikala bought this for lunch to school.  She usually brings white Dosa and Rojapoo(Chinnavengaya) chutney for me. Her mother packs an extra box for me whenever she makes it. The smell of coconut oil over the soft white dosas are still lingering in my nose.  The next dish which caught my taste was this Arisi Paruppu Sadham.  I least had an idea, how it was cooked then.
    After many years I tasted Paruppu Sadham again when we visited my husband's Professor's house in Erode.  His mother, whom we call 'AATHA'(was in her 80's then, in1999) made Arisi Paruppu Sadham for us - within no time.  The vigour and energy at that age took me by surprise, all the more the concern, affection and love were what made me fall for the food she cooked for us. She went into the backyard, plucked some Arai Keerai and immediately prepared some Keerai Poriyal as a side dish for this Arisi Paruppu Sadham. My son who was only two years got so fond of her. She prepared Vadagams for him saying that the kid would love fried items.  I learnt this recipe from her.  Since then I make this dish quite often at home.
     If you are a Coimbatorean, you will all have fond memories of this dish.  It's one of the most comforting dish I have ever tasted. All the more it is one of the unanimously voted dishes at home, as everybody loves it.  Make a simple Potato Fry or any Poriyal of your choice to accompany along with Arisi Paruppu Sadham, fry some Appalam or Vadagams and serve it with a smidgen of a pickle.   Literally, a simple recipe made with very few ingredients Rice, Tuvar Dhal and a bit of spice to flavour it up. That's all what you need and the most special about this dish is that you can make this in a jiffy.

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Cuisine - Kongu Cuisine (Coimbatore, Tamil Nadu)
Course - Main
Spice Level - Low
Difficulty - Medium
Serves - 4
Author - SM

Preparation Time - 5 Minutes
Soaking Time - 15-20 Minutes
Cooking Time - 30 Minutes

HOW TO COOK ARISI-PARUPPU SADHAM

 

INGREDIENTS:

Par Boiled Rice  - 1 Cup
Tuvar Dhal (Pigeon Pea) -  1/2 Cup
Shallots  - 10-12 Nos.
Tomato  -  1 No.
Green Chillies  -  6 Nos.
Dry Chillies  - 2 Nos.
Garlic - 2 Cloves
Ginger  - Small Piece
Turmeric  -  1 Tspn
Cumin seeds/Jeera - 1/2 Tspn
Fennel Seeds - 1/2 Tspn
Peppercorns  -  1/4 Tspn
Mustard Seeds - 1 Tspn
Fenugreek Seeds - 1 Pinch
Asafoetida  -  1 Pinch
Curry leaves - 2 Sprigs
Oil - 3 Tbspns
Ghee  - 1 Tbspn (For Serving)
Water - 5 Cups

Method:

• Wash the Rice and Tuvar Dhal until the water runs clear.
• Soak it for 15-20 minutes.
• Pound Garlic, Ginger, Cumin Seeds and Peppercorns into a coarse mix.
• Heat oil, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry leaves.
• Lower the flame and add Asafoetida to it and give a quick stir.
• Immediately add Shallots, Green Chillies and saute them until onions turn translucent.
• Add the pound spices to the above and saute for a while.
• Add Turmeric powder and mix well.
• Add Tomatoes to the above and cook until they turn soft.
• Pour 5 cups of water and salt to the above and allow it to boil.
• Add the Rice and Tuvar Dhal and mix well.
• Pressure cook this for 3 full whistles on a high flame and for 1 or 2 whistles (5 minutes) on a low flame.
• Switch off the flame and wait until the pressure is released from the cooker.
• Serve Arisi-Paruppu Sadham hot, with a drizzle of Ghee.

Notes:

• Soaking the rice gives a good texture to the dish.
• Rice & Water ratio depends upon the variety of rice you use.
• I have used Parboiled (Ponni) rice for the recipe.  Can make the recipe with a good variety of raw rice like sona masoori.
• Raw rice needs less water whereas parboiled rice needs more water.  Use as required.
• Sesame oil suits best for this recipe.
• Arisi Paruppu Sadam should be slightly mushy so I have added extra water.
• But if you like your rice to be separated then add just 31/2 - 4 cups of water.
• Serve Arisi Paruppu Sadham hot with a drizzle of ghee over the rice.