If there is one recipe that is so proudly kongunad, then it has to be arisiyum paruppum saadham. Actor Sivakumar is from Coimbatore and in his autobiography idhu raaja paatai alla, he writes his love for arisiyum paruppum saadham.
I am a great fan of his writing more than his acting I should say. Arisi Paruppu Saadham has to be one of the most comforting food for the people of Coimbatore.
இது ராஜபாட்டை அல்ல – திரு. நடிகர் சிவகுமார் அவர்கள் அரிசியும் பருப்பும் சாதம். “காலை நேரத்தில் சோளச் சோறும் கெட்டித்தயிரும். அதன் ருசியே தனி. இரவு சோள தோசை, ராகி தோசை, ராகி உப்மா அல்லது பச்சை பயறு, தட்டை பயறு, கொள்ளுச் சுண்டல். பொங்கச் சோறு போட முடியாம என்னை ஏன் பெத்தே? என்று ஒரு நாள் அம்மாவை பார்த்து கேட்டேன். பொங்கலுக்கு பயன் படுத்தும் அரிசியை கொண்டு சமைப்பது பொங்கச் சோறு. அதாவது அரிசிச் சோறு.! எனது பள்ளிப் படிப்பு முடியும் வரையிலும் ஏறக்குறைய 11 வருஷம் – எப்படியோ காசு மிச்சம் பிடித்து, கொஞ்சம் அரிசி வாங்கி தினமும் ஒரு கைப்பிடி அரிசி எடுத்து, சாதம் செய்து பள்ளிக்கு மட்டும் கொடுத்து அனுப்பினார். அரிசியும் பருப்பும் சாதம் கொங்கு நாட்டில் பிரசித்தம். எலுமிச்சை சாதம் போல தோற்றமளிக்கும். ஆனால் அதன் ருசி சாப்பிட்டு அனுபவிதவர்களுக்கு தான் தெரியும். என்னை விட மூன்று வயது பெரியவள் என் சகோதரி. ஒரு நாள், சட்டியின் ஓரத்தில் கொஞ்சம் சாதம் ஒட்டி இருப்பதை பார்த்து அவளிடம் கேட்டேன்! “அது வந்து கண்ணு, முழுசா சட்டிய சொரண்டினா தரித்திரம் புடிச்சுக்கும். அதான் கொஞ்சம் ஓரத்துல விட்டிருக்கேன்” என்றார். பாவம்! அரிசி சாதத்தை ருசி பார்க்க அவளுக்கு மட்டும் ஆசை இருக்காதா என்ன? நான் பள்ளிக்குச் சென்றபின், சட்டியை சுரண்டி, ஒரு கை அளவே ஆகும் அந்தச் சாதத்தை சாப்பிட்டு, ஆசையை தணித்துக் கொள்வார்…”
Here is a step by step video of how to make arisi paruppu sadam
Here is the recipe for Arisi paruppu saadham. This is a very simple recipe and requires very few ingredients. Parboiled rice like ponni rice is usually used for making this rice. If you do not have parboiled rice, then any good raw rice variety like sona masuri works well for this recipe. Wash the rice well in running water for 2-3 times. Soak the rice and the toor dal in water. We need to soak the rice for at-least 20-30 minutes. Set aside. Chop the onion and tomatoes fine. Set aside.
Heat oil in a pan until hot. Sesame oil (nallennai) is preferred for this recipe. Add in the mustard seeds, cumin seeds, curry leaves and dried red chillies. Let the mustard seeds splutter. Add in the onions and the garlic and fry till the onions are soft and slowly starting to brown. About 5 minutes on medium flame.
Add in the finely chopped tomatoes, turmeric powder, sambar powder and salt. Store bought sambar powder works fine for this recipe. Fry well till the tomatoes are juiced down and mashed together. About 5 minutes on medium flame.
In the mean time, bring a bowl of water to a boil. We are using one cup of rice and quarter cup of dal today. For this quantity, we will be using 2 cups of water. Add in the hot water to the pan. Strain the rice and dal and add it to the pan. Check for seasoning. Adjust for salt if need be at this stage. Let the mixture come to a boil. Mix well once and cover the pan.
Cook the rice in a pressure pan for 3 whistles on medium flame. Remove from heat. Wait for the pressure from the cooker to release naturally. Do not omit this step!
Arisiyum paruppum saadham is ready to be served! This dish is always ALWAYS served with hot ghee. Just add a teaspoon and mix and enjoy your meal!
Main Ingredients
- 1 cup Rice, preferably parboiled rice like ponni
- 1/4 cup toor dal
- 2 cups water
Other Ingredients
- 3 tablespoon Indian sesame / gingely oil
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon mustard seeds
- 2 sprigs curry leaves
- 2 dried red chillies
- 2 onions. finely chopped
- 6 cloves garlic
- 2 tomatoes, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon sambar powder
- 1 tablespoon hot Ghee for serving
- Wash and soak the rice and the toor dal in water.
- Heat oil in a pan until hot. Add in the mustard seeds, cumin seeds, curry leaves and dried red chillies. Let the mustard seeds splutter. Add in the onions and the garlic and fry till the onions are soft and slowly starting to brown.
- Add in the finely chopped tomatoes, turmeric powder, sambar powder and salt. Fry well till the tomatoes are juiced down and mashed together.
- Add in the hot water to the pan. Strain the rice and dal and add it to the pan. Check for seasoning.
- Cook the rice in a pressure pan for 3 whistles on medium flame. Remove from heat.
- Serve hot!
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main COurse
- Cuisine: Tamilnadu
Main Ingredients
- 1 cup Rice, preferably parboiled rice like ponni
- 1/4 cup toor dal
- 2 cups water
Other Ingredients
- 3 tablespoon Indian sesame / gingely oil
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon mustard seeds
- 2 sprigs curry leaves
- 2 dried red chillies
- 2 onions. finely chopped
- 6 cloves garlic
- 2 tomatoes, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon sambar powder
- 1 tablespoon hot Ghee for serving
- Wash and soak the rice and the toor dal in water.
- Heat oil in a pan until hot. Add in the mustard seeds, cumin seeds, curry leaves and dried red chillies. Let the mustard seeds splutter. Add in the onions and the garlic and fry till the onions are soft and slowly starting to brown.
- Add in the finely chopped tomatoes, turmeric powder, sambar powder and salt. Fry well till the tomatoes are juiced down and mashed together.
- Add in the hot water to the pan. Strain the rice and dal and add it to the pan. Check for seasoning.
- Cook the rice in a pressure pan for 3 whistles on medium flame. Remove from heat.
- Serve hot!
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main COurse
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/arisi-paruppu-sadam/
This is a very unique recipe for upma made entirely with moong dal. It’s very healthy and very easy to make. This is popular around the Coimbatore region and is usually made for breakfast. Here is how to do Pasi Payaru Upma. We use split green gram dal with the green skin still on. This works well for the recipe.
Wash and soak the moong dal in water for 4-5 hours. After soaking, scrub the lentils well between fingers. Wash in running water and drain several times. Drain between your fingers to get rid of the green skin. Repeat the procedure until most of the green skin from the dal has been removed. Some of the skin might still be attached. That’s fine. Set aside.
Add around 1/2 cup of water and grind the dal to a smooth paste. Add the salt and mix well.
Put some water in an idly vessel and put it on medium flame. Oil the idli plate and gently fill the rounds with the batter. Put it inside the idly vessel, cover the vessel, and let it steam for 15-20 minutes. After around 15 minutes, insert a spoon into the idlis. It should come clean. If it comes clean, the moong dal idlis are done. Remove from heat. Scoop the idlis out of the idli mold onto a plate. Let it cool.
Shred the moong dal idlis using a vegetable shredder. It should resemble shredded cheese. Cooled idlis are easy to shred. You can also use a food processor to shred. Set aside.
Now we will make upma. Heat oil in a pan until hot. Add in the mustard seeds. Let it splutter. Add in the finely chopped ginger, dried red chillies and curry leaves. Fry for a few seconds until fragrant. Add in the chopped onions and green chillies. Using a lot of onions in this dish makes the upma very tasty. Fry till the onions are soft. Add in a little salt to taste.
Add in the shredded dal and coriander leaves and mix well to combine. You can also add little fresh shredded coconut at this stage to make it a little more rich. Switch off the flame and serve warm with coconut chutney .
For the Moong dal Idlis
- 1 Cup ( 250 ml) Green Moong Dal – Split
- 1/2 teaspoon Salt
- 1/2 cup water for grinding
- 1 teaspoon oil for coating idli plates
For Tempering
- 2 teaspoon Indian sesame oil (gingely oil)
- 1/2 teaspoon mustard seeds
- 1/2 inch ginger, finely chopped
- 2 dried red chillies
- 2 sprigs curry leaves
- 3/4 cup onions, finely chopped
- 1/2 teaspoon salt
- 3 green chillies, chopped
- 3 sprigs coriander leaves, chopped
- 1/4 cup fresh shredded coconut (optional)
- Wash and soak the moong dal in water for 4-5 hours. After soaking, scrub the lentils well between fingers. Wash in running water and drain several times. Drain between your fingers to get rid of the green skin. Set aside.
- Add around 1/2 cup of water and grind the dal to a smooth paste. Add the salt and mix well.
- Put some water in an idly vessel and put it on medium flame. Oil the idli plate and gently fill the rounds with the batter. Put it inside the idly vessel , cover the vessel, and let it steam for 15-20 minutes. Remove from heat. Scoop the idlis out of the idli mold onto a plate.
- Shred the moong dal idlis using a vegetable shredder. Set aside.
- Heat oil in a pan until hot. Add in the mustard seeds. Let it splutter. Add in the finely chopped ginger, dried red chillies and curry leaves. Fry for a few seconds until fragrant. Add in the chopped onions and green chillies. Using a lot of onions in this dish makes the upma very tasty. Fry till the onions are soft. Add in a little salt to taste.
- Add in the shredded dal and coriander leaves and mix well to combine. Switch off the flame and serve warm with coconut chutney.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 4 hours
- Cook Time: 30 mins
- Category: Main
- Cuisine: Tamilnadu
