Arisi paruppu sadam
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A one-pot dish of rice and toor dal with shallots, garlic and spices, the signature home meal of the Kongu region around Coimbatore.
Region: Kongu Nadu (Coimbatore, Erode, Tiruppur and nearby districts)Occasion: Everyday lunch or dinnerTime: 35 minServes: 4Vegetarian
Ingredients
- 1 cup rice
- ⅓ cup toor dal
- 15 shallots, halved
- 6 garlic cloves
- 1 tomato, chopped
- 2 green chillies
- 1 tsp sambar powder
- ½ tsp turmeric
- Salt to taste
- 3½ cups water
- 2 tbsp gingelly oil
- 1 tbsp ghee
- 1 tsp mustard seeds
- 1 tsp cumin
- A sprig of curry leaves
- Coriander leaves
Method
- Wash and soak the rice and dal together for 20 minutes.
- Heat the oil and ghee in a pressure cooker. Add the mustard seeds, cumin and curry leaves.
- Fry the shallots, garlic and chillies until soft, then add the tomato and cook until mushy.
- Add the sambar powder, turmeric and salt, then the drained rice and dal and the water.
- Pressure-cook for 3 whistles. Finish with coriander and a little ghee.
- Serve with appalam, a dry vegetable or a simple egg fry.
History
Arisi paruppu sadam (rice and dal rice) is the everyday comfort dish of Kongu homes in western Tamil Nadu.
Significance
Quick and filling, it is cooked on busy days and is one of the dishes most closely linked with Kongu identity.