Sep 3, 2013

Arisi Paruppu Sadam / Lentils Mixed rice

 This is an authentic Kongunadu (Coimbatore) recipe. It is very delicious and my favorite dish too.  It is taste like kichadi and easy to prepare also.

Ingredients 
Raw Rice                              2 cup
Tovar Dhal                            ½ cup
Moong Dhal                           ½ cup
Water                                    3 cups
Turmeric powder                     1/tsp.
Ghee                                     2 tbsp.
Chopped Tomato                     1 no
Chopped ginger                       1 tbsp.
Finely chopped green chilies      tsp
Salt                                        to taste

Grind the following  Masalas to fine powder

 Grated coconut-                 3 to 4 tbsp
Coriander seeds                    3 tbsp
Fennel seeds                         1 tbsp.
Red chilies                            4 no
Jeera/Cumin                       -2 tsp
Pepper corns                       -1 tsp
Fenugreek seeds               a pinch

For tempering

Coconut Oil (or) Ghee        2 tbsp.
Mustard seeds                   -1 tsp
Fennel seeds                       1/4 tsp.
Whole pepper corns           -1/4 tsp
Roasted Cashew nuts          2 tbsp
Bay Leaves                        2 no
Clove                                2 no.
Cinnamon                        1/2"
Cardamom                        2 no.
Curry leaves-                    few
Fresh grated Coconut         2 tbsp.


Method:

  • Wash and soak rice & dhals for 30 minutes.
  • Drain the water and keep the rice & dhals, keep aside.
  • Heat the ghee in a pressure cooker, add ginger, tomatoes, green chilies , cloves, Cardamom, and cinnamon  , fry for a minute.
  • Now add  turmeric powder and grounded masala powder and fry for a minute.
  • Immediately add in the rice, dhal & enough water (about 5 cups).Add salt & let it start to boil. Check the taste & adjust the masala powder and salt. Put in the pressure cooker.
  • Close the cooker & Cook until the rice and dhals are well cooked. 
  • Let the steam release & then open the cooker and mix the rice gently but well. 
  • Heat the coconut or ghee, add mustard seeds, fennel seed, pepper corns, curry leaves and cashew nuts and fry for a minute. 
  • Add the seasonings into the rice. Add fresh grated coconut in it and mix well. Now rice is ready. 
  • Serve hot with pappad , pickle and cucumber Raitha.


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