Thattapayiru Arisi Paruppu Saadam

Recipe for thattapayiru arisi paruppu saadam. A very kongu style rice dish made with cow pea and parboiled rice. Recipe with step by step pictures.

Another everyday quintessential dish from the kongu region is this Thattapayiru arisi paruppu saadam (cow pea rice). This dish is among the favorites of most households. Cow Pea imparts a very nice flavour to the rice. Parboiled rice / puzhungal arisi is the preferred rice in the region. Bits of coconut is added to the rice for texture along with onions, tomatoes, garlic and other spices. This dish is made with brown cow pea. It is fondly called as arisimparuppu -அரிசிம்பருப்பு in most homes.

Thatta payiru / cowpea is an ingredient very common in the Kongunadu region. Lentils like horse gram, green gram and cowpea is predominantly used everyday in regions around Coimbatore (Kongunadu). Cow pea is perfect for cultivation in poor dry conditions and it makes it an important crop for arid and dry regions where many other crops fail to grow. A seed can consist upto 25% protein making it a very important grain in the region. Its also a rich source of folic acid.

Here is the video of how to make Thattapayiru arisi paruppu saadam

Here is how to do Thattapayiru arisi paruppu saadam Parboiled rice / puzhungal arisi is what is used for this recipe. Soak the thattapayiru (preferably the country variety that is small) for atleast 5-6 hours. Soak the rice for one hour. Drain both the rice and lentil and set aside.

We use a combination of onions and shallots (Indian small onions) for this recipe. Chop the onions and shallots. Also slice the coconut into little bits. They add a very nice texture to the rice. Set aside.

While starting to cook, add 3 cups of water to the rice and dal mixture and keep it on a low flame. Let the rice and dal start simmering on a very low flame while we will get the masala fried and ready in the mean time. Let the flame be on low. Note: We are using 1 cup of rice and 1/3 cup of thattapayiru. For this quantity, we are using 3 cups of water for the whole recipe. Please note that down. Adding extra water might make the rice very mushy and the texture will become very soft. So heads up and caution on that!

Heat oil in a pressure pan / pressure cooker and add in the mustard seeds, dry red chillies and curry leaves. Add more dry red chillies (broken into half), if you want a spicy rice. Add in the onions, small onions and the garlic.

Add in the salt and saute for a good five minutes till the onions are cooked well and soft. The onions will start to brown. At this stage, add in the sliced coconut pieces.

Also add in the chopped tomatoes. Add in a teaspoon of kuzhambu milagai thool. If you do not have kuzhambu milagai thool, you can substitute it with sambar powder. Saute for 5 minutes.

The tomatoes will get cooked and become juicy.

Add in the simmering rice along with the water to the pressure cooker.

Mix well.

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!

Thattapayiru 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!

• 1/3 cup thattapayiru , brown cowpea
• 1 cup parboiled rice / puzhungal arisi
• 2 tablespoon Indian sesame oil / gingely oil
• 1/4 teaspoon mustard seeds
• 3 dry red chillies, broken into pieces
• 2 sprigs curry leaves
• 1 onion, chopped
• 15 Indian small onions, shallots, sliced
• 5 cloves garlic
• 1 teaspoon salt
• 3 tablespoon sliced coconut pieces
• 1 tomato, chopped – preferably country tomato
• 1 teaspoon kuzhambu milagai thool (or) sambar powder
• Ghee while serving

1. Soak the thattapayiru for 5-6 hours. Soak the rice for one hour. Drain both the rice and lentil and set aside. While starting to cook, add 3 cups of water to the rice and dal mixture and keep it on a low flame. Let the rice and dal start simmering on a very low flame while we will get the masala fried and ready in the mean time. Let the flame be on low.
2. Heat oil in a pressure pan / pressure cooker and add in the mustard seeds, dry red chillies and curry leaves. Add more dry red chillies (broken into half), if you want a spicy rice. Add in the onions, small onions and the garlic.
3. Add in the salt and saute for a good five minutes till the onions are cooked well and soft. The onions will start to brown. At this stage, add in the sliced coconut pieces.
4. Also add in the chopped tomatoes. Add in a teaspoon of kuzhambu milagai thool. If you do not have kuzhambu milagai thool, you can substitute it with sambar powder. Saute for 5 minutes.
5. The tomatoes will get cooked and become juicy.
6. Add in the simmering rice along with the water to the pressure cooker.
7. Mix well.
8. 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!
9. Thattapayiru 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!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 6 hours
• Cook Time: 30 mins
• Category: Main Diah
• Cuisine: Tamilnadu

• 1/3 cup thattapayiru , brown cowpea
• 1 cup parboiled rice / puzhungal arisi
• 2 tablespoon Indian sesame oil / gingely oil
• 1/4 teaspoon mustard seeds
• 3 dry red chillies, broken into pieces
• 2 sprigs curry leaves
• 1 onion, chopped
• 15 Indian small onions, shallots, sliced
• 5 cloves garlic
• 1 teaspoon salt
• 3 tablespoon sliced coconut pieces
• 1 tomato, chopped – preferably country tomato
• 1 teaspoon kuzhambu milagai thool (or) sambar powder
• Ghee while serving

1. Soak the thattapayiru for 5-6 hours. Soak the rice for one hour. Drain both the rice and lentil and set aside. While starting to cook, add 3 cups of water to the rice and dal mixture and keep it on a low flame. Let the rice and dal start simmering on a very low flame while we will get the masala fried and ready in the mean time. Let the flame be on low.
2. Heat oil in a pressure pan / pressure cooker and add in the mustard seeds, dry red chillies and curry leaves. Add more dry red chillies (broken into half), if you want a spicy rice. Add in the onions, small onions and the garlic.
3. Add in the salt and saute for a good five minutes till the onions are cooked well and soft. The onions will start to brown. At this stage, add in the sliced coconut pieces.
4. Also add in the chopped tomatoes. Add in a teaspoon of kuzhambu milagai thool. If you do not have kuzhambu milagai thool, you can substitute it with sambar powder. Saute for 5 minutes.
5. The tomatoes will get cooked and become juicy.
6. Add in the simmering rice along with the water to the pressure cooker.
7. Mix well.
8. 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!
9. Thattapayiru 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!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 6 hours
• Cook Time: 30 mins
• Category: Main Diah
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/thattapayiru-arisi-paruppu-saadam/

Recipe for spicy chicken masala, Tamilnadu style. Spicy chicken masala made with home made masala paste and spices. Excellent side dish. Recipe with step by step pictures.

This recipe for spicy chicken masala is from Ganesan. Ganesan is a home cook who works at Vinodh’s brothers place. We recently had this curry and I really liked it. The home ground masala with coconut and fennel forms the base of the curry. The masalas are simmered on a low flame for a long time and it gets nicely caramelized and yumm! Do try this recipe at home. I have minimally changed the original recipe to suit my kitchen.

Whenever making a thick thokku, masala etc involving meat, here is the trick I follow. Once the meat is cooked, I remove the meat and allow the gravy to reduce. It does two things. The meat stays soft without over cooking and doesnt break down. The gravy can be reduced to our liking. Cooking the gravy for a long time caramalizes the onions etc.. and the taste is super delicious and addictive. If you must have observed the Tamil style hotels, they would pour the gravy on a big dosa tava and reduce it first. The meat will be added in the end and mixed. The concentrated flavours of the gravy combined with the meat is what makes some dishes stand out.

Here is the video of how to make Chicken Masala

Here is how to do Chicken Masala. First we will roast some ingredients and make a masala paste that will form the base of this curry. Here is how to go about it. Heat Indian sesame oil / gingely oil in a pan and add in the cinnamon and cloves.

Now add in the Indian shallots (small onions), ginger, garlic and the regular chopped onions.

Add in the fennel seeds, black pepper and the salt. I have used sea salt today. Rock salt will also work well for this recipe.

Saute for five minutes till the onions are soft. Add in a teaspoon of kuzhambu milagai thool. Also add in the fresh shredded coconut. Saute for a minute and remove from heat. Set aside. Note: “Kuzhambu milagai thool” is a home ground spice that is similar to sambar powder and each house has its own blend. You can buy them online too! If you do not have kuzhambu milagai thool, add in store bought powder or just omit it. Do not substitute with anything else.

Once the ingredients in the pan is cool, add it to a mixie and wash the pan with a cup of water and add it back to the mixie. The caramelized bits sticking in the pan adds a lot of flavour. Grind to a really smooth paste. Set aside.

Heat Indian sesame oil in a pan and add in the sliced shallots. Saute for 5-6 minutes till the shallots are soft.

Add in the chopped tomato and saute for a couple of minutes.

Add in the turmeric powder and the chicken pieces. Chicken thighs work well for this recipe. Always use chicken with bone as bone is where a lot of flavour is.

Add in the ground masala. A lot of masala will be sticking to the mixie. Wash the mixie with half a cup of water and add it back to the pan.

Add in a teaspoon of vinegar. Any regular vinegar or apple cider vinegar will work.

Remove the seeds of the dry red chillies and add it to the pan. The chillies is just for the flavour. It will become very spicy if you add it along with the seeds. So a little caution there about the red chillies.

So please remove the seeds and then add it to the pan. Cover the pan with a lid and let it simmer on a low flame for 20 – 25 minutes. Stir every five minutes so the masalas dont scorch at the bottom.

After 20 – 25 minutes, the chicken should be cooked. Remove the chicken pieces and set aside on a plate.

Now, we will reduce the masala to a thick “gojju”. Simmer on a low flame and stir occasionally so the masalas does not scorch at the bottom of the pan.

The oil from the gravy will slowly start separating and small specks of grease will float on top. This is the indication that the gravy is done.

Add in black pepper powder.

Add in a few sprigs of curry leaves. Fresh curry leaves adds a nice flavour and aroma.

Add back the chicken and mix well. Spicy Tamilnadu style chicken masala is ready.

The chicken masala can be served with dosa , appam and rice .

For the masala paste

• 1 tablespoon Indian sesame oil
• 4 cloves
• 1/2 inch cinnamon
• 5 – 6 Indian shallots (small onions)
• 6 cloves garlic, chopped
• 1/2 inch piece ginger, chopped
• 1/2 cup onion, chopped
• 2 teaspoon fennel seeds
• 1 teaspoon black pepper
• 1 teaspoon rock salt or sea salt
• 1 teaspoon kuzhambu milagai thool
• 1/2 cup fresh shredded coconut
• 1.5 cups water – divided

Other ingredients

• 1/2 kg chicken with bone
• 2 tablespoon Indian sesame oil / gingely oil
• 15 Indian shallots (small onions), sliced
• 2 small country tomatoes, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon white vinegar / apple cider vinegar
• 6 dry red chillies, seeds removed
• 1 teaspoon black pepper powder
• 3 sprigs curry leaves

1. Heat Indian sesame oil / gingely oil in a pan and add in the cinnamon and cloves. Now add in the Indian shallots (small onions), ginger, garlic and the regular chopped onions. Add in the fennel seeds, black pepper and the salt.
2. Saute for five minutes till the onions are soft. Add in a teaspoon of kuzhambu milagai thool. Also add in the fresh shredded coconut. Saute for a minute and remove from heat. Set aside.
3. Once the ingredients in the pan is cool, add it to a mixie and wash the pan with a cup of water and add it back to the mixie. Grind to a really smooth paste. Set aside.
4. Heat Indian sesame oil in a pan and add in the sliced shallots. Saute for 5-6 minutes till the shallots are soft. Add in the chopped tomato and saute for a couple of minutes. Add in the turmeric powder and the chicken pieces.
5. Add in the ground masala. A lot of masala will be sticking to the mixie. Wash the mixie with half a cup of water and add it back to the pan.
6. Add in a teaspoon of vinegar. Any regular vinegar or apple cider vinegar will work.
7. Remove the seeds of the dry red chillies and add it to the pan. The chillies is just for the flavour. It will become very spicy if you add it along with the seeds.
8. Cover the pan with a lid and let it simmer on a low flame for 20 – 25 minutes. Stir every five minutes so the masalas dont scorch at the bottom.
9. After 20 – 25 minutes, the chicken should be cooked. Remove the chicken pieces and set aside on a plate.
10. Now, we will reduce the masala to a thick “gojju”. Simmer on a low flame and stir occasionally so the masalas does not scorch at the bottom of the pan.
11. The oil from the gravy will slowly start separating and small specks of grease will float on top. This is the indication that the gravy is done.
12. Add in black pepper powder.
13. Add in a few sprigs of curry leaves. Fresh curry leaves adds a nice flavour and aroma.
14. Add back the chicken and mix well. Spicy Tamilnadu style chicken masala is ready.
15. The chicken masala can be served with dosa, appam and rice.

• Author: Kannamma – Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 40 mins
• Category: Side Dish
• Cuisine: Tamilnadu