Pollachi Style Arisi Paruppu Sadam Recipe

If you are from Coimbatore and around, arisi paruppu sadam would be a home favorite. Arisi Paruppu Sadam is a one pot dish made with rice and lentils and flavored with spices and masala. I have already shared the regular recipe here . Pavithara Rathinavel, one of our readers mailed me saying that the arisi paruppu sadam made in pollachi and nearby areas is a little different from the regular recipe and that I should give it a try. This is her mothers recipe. The dish turned out to be awesome and I have already made it almost every week last month. Here is how to do arisi paruppu sadam, Pollachi style.

Prep Work Wash and soak the rice and dal in water before starting to cook. Let it soak for atleast 20-30 minutes.

Ground Masala We will need to make a masala paste. Get all the ingredients ready.

Grind all the ingredients with 1/4 cup of water to a very fine smooth paste. Set aside.

Putting it together Heat oil in a pan and add in the mustard seeds, curry leaves and dried red chillies. Let the mustard seeds splutter. Add in the chopped onions. Saute till the onions are soft and starting to brown.

Add in the ground masala paste, salt and turmeric to the pan. Saute for a couple of minutes.

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 water and bring it to a boil. 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!

For the Masala

• 2 red chillies
• 4 garlic cloves
• 1/2 teaspoon black pepper corns
• 1 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 sprig curry leaves
• 1 inch cinnamon stick

Other Ingredients

• 1 cup parboiled rice (puzhungal arisi)
• 1/4 cup toor dal
• 2 cups water
• 3 tablespoon peanut oil
• 1/4 teaspoon mustard seeds
• 2 dried red chillies
• 2 sprigs curry leaves
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 2 onions, finely chopped

1. Wash and soak the rice and dal in water before starting to cook. Let it soak for atleast 20-30 minutes.
2. Grind all the ingredients listed under masala paste with 1/4 cup of water to a very fine smooth paste. Set aside.
3. Heat oil in a pan and add in the mustard seeds, curry leaves and dried red chillies. Let the mustard seeds splutter. Add in the chopped onions. Saute till the onions are soft and starting to brown.
4. Add in the ground masala paste, salt and turmeric to the pan. Saute for a couple of minutes.
5. Add in the water and bring it to a boil. Strain the rice and dal and add it to the pan.
6. 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.
7. Serve hot with ghee.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: Main Dish
• Cuisine: Tamilnadu

For the Masala

• 2 red chillies
• 4 garlic cloves
• 1/2 teaspoon black pepper corns
• 1 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 sprig curry leaves
• 1 inch cinnamon stick

Other Ingredients

• 1 cup parboiled rice (puzhungal arisi)
• 1/4 cup toor dal
• 2 cups water
• 3 tablespoon peanut oil
• 1/4 teaspoon mustard seeds
• 2 dried red chillies
• 2 sprigs curry leaves
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 2 onions, finely chopped

1. Wash and soak the rice and dal in water before starting to cook. Let it soak for atleast 20-30 minutes.
2. Grind all the ingredients listed under masala paste with 1/4 cup of water to a very fine smooth paste. Set aside.
3. Heat oil in a pan and add in the mustard seeds, curry leaves and dried red chillies. Let the mustard seeds splutter. Add in the chopped onions. Saute till the onions are soft and starting to brown.
4. Add in the ground masala paste, salt and turmeric to the pan. Saute for a couple of minutes.
5. Add in the water and bring it to a boil. Strain the rice and dal and add it to the pan.
6. 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.
7. Serve hot with ghee.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: Main Dish
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/pollachi-style-arisi-paruppu-sadam-recipe/

Recipe for white pattani kuzhambu for rice and roti. Dry peas kuzhambu South Indian Tamilnadu style recipe. With step by step pictures.

This recipe for white pattani kuzhambu is my aunts recipe . She used to do this at-least once a week and served it with rice or chapati. She would do it for lunch and I just loved it with rice. Here is the recipe.

White Peas This kuzhambu – curry is made with white dry peas – vellai pattani.

Soak the peas in water over-nite. After soaking, wash the peas and drain. Set aside.

Masala Paste Grind the tomatoes with ginger, garlic and spices (clove, cinnamon and cardamom) to a smooth paste. I have used 4 big tomatoes in this recipe. Tomatoes are the only souring agent. So use a lot of tomatoes for a nice tangy curry.

Heat oil in a pan and add in the chopped onions. Saute for a couple of minutes.

Add in the ground masala paste, salt, turmeric, coriander powder and red chilli powder. Add in the green chillies and drained peas. I also added one medium sized peeled and chopped potato. Potato makes the curry very creamy. Add in 2 cups of water.

Cover the pressure pan and cook on a low flame for 20 minutes – (about 15 whistles). I like the peas to be fully cooked and fall apart tender. After 20 minutes, remove from heat and allow the pressure from the cooker to settle naturally.

Final finishing Grind coconut, fried gram (pottu kadalai), fennel seeds (sombu) with quarter cup of water to a smooth paste.

Add the ground paste and curry leaves to the kuzhambu. If the curry is very thick, add in little water to dilute and simmer the curry for 10 more minutes.

Masala Paste

• 4 tomatoes
• 1 inch piece ginger
• 5 cloves garlic
• 1 inch piece cinnamon
• 1 clove
• 1 cardamom

For Coconut Paste

• 1/4 cup fresh shredded coconut
• 2 teaspoon fried gram (pottu kadalai)
• 1 teaspoon fennel seeds (sombu)

Other Ingredients

• 1 cup white dry peas
• 2 teaspoon peanut oil
• 1 onion, chopped
• 1 1/4 teaspoon salt
• 1/2 teaspoon turmeric
• 1 teaspoon red chilli powder
• 2 teaspoon coriander powder
• 2 green chillies
• 1 potato, peeled and diced
• 2 sprigs curry leaves

1. Soak the peas in water over nite. Wash the peas after soaking and drain the peas. Set aside.
2. Grind the tomatoes with ginger, garlic and spices (clove, cinnamon and cardamom) to a smooth paste.
3. Heat oil in a pan and add in the chopped onions. Saute for a couple of minutes.
4. Add in the ground masala paste, salt, turmeric, coriander powder and red chilli powder. Add in the green chillies and drained peas. Add in the peeled and chopped potatoes and two cups of water.
5. Cover the pressure pan and cook on a low flame for 20 minutes – (about 15 whistles). Remove from heat and allow the pressure from the cooker to settle naturally.

Final finishing

1. Grind coconut, fried gram (pottu kadalai), fennel seeds (sombu) with quarter cup of water to a smooth paste.
2. Add the ground paste and curry leaves to the kuzhambu. If the curry is very thick, add in little water to dilute and simmer the curry for 10 more minutes.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 45 mins
• Category: Side Dish
• Cuisine: Tamilnadu