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How to make arisiyum paruppu choru - A Kongu Nadu recipe
Arisiyum paruppu choru (saatham) is an easy to make single pot meal, which contains carbohydrate, protein and fats in the right proportion. It is easy to make, wholesome and ideal when you are too tired to cook a full course meal (as happened today).
- Rice: 2 cups
- Lentil / Dal (thuvaram paruppu / Toor/arhar or mochai paruppu): 1 cup
- Onion: 1 (chopped)
- Green chillies: 4-5 (slit long) or Red chillies: 4 broken across
- Mustard seeds: for seasoning
- Cooking oil: 2-4 tbsp*
- Sambar powder: 2 tsp* (optional)
- Turmeric powder: 1 tsp*
Choice of lentil or dal: Traditionally the dal used was mochai paruppu - the dal from the field bean, but of late people use thuvaram paruppu aka arhar or toor dal.
Choice of spiciness agent: You could use either green chillies slit long or a combination of dried red chillies and sambar powder.
1 cup is approximately about 200 ml measure
* tbsp - tablespoon; tsp - teaspoon.
- Wash and rinse the rice and dal together and keep in water.
- Heat the oil in a pressure cooker. Add mustard seeds and allow them to pop. Add the chillies, onions and turmeric powder in that order and saute the onions. Add curry leaves and sambar powder (optional) and stir once.
- Add the soaked rice and dal into the cooker and stir for about 30 seconds. Add requisite water as per the consistency you require. The ratio of rice to water is between 1:2.5 to 1:3.5
- Add salt to taste. Close the cooker and cook under pressure for 10 minutes. Three to 5 whistles.
- Wait for the pressure to go down. Open the cooker and mix. It is now ready to serve.
Though arisiyum paruppu satham can be eaten alone. Any one of the following accompaniments make it yummier:
- Onion sliced long or across
- Appalam or arisi vadagam fried in oil
- Plain puli rasam (I was taught this combination by my spouse)
- Pickle - lime / mango
Curd - The final helping is always accompanied with curd.
After this heavy meal, you will be dozing off involuntarily - so have a small nap.