Arisi Parupu Sadam/ Dal Rice

Step by step procedure with photos, to prepare Arisi Parupu Sadam. Arisi parupu sadam is a very popular rice recipe in Coimbatore. Though I brought up around the same district, my mom haven't prepare this dish at home. I got to taste this delicious dal rice at my friend Saranya's home. This was during my school days and I still remember, how tasty her mom would prepare the rice!!! So I phoned her up on a weekend and got the recipe. And I told her,if it comes out well and taste similar to her mom's preparation, I would share the recipe in my blog.

Arisi Parupu Sadam

            Well, this is quite an easy to prepare and comforting one pot meal. Addition to it, my hubby is fond of dal dishes, so I didn't wait to prepare. This was the first time he got to taste Arisi parupu sadam and he liked it very much and my 3 year old little one also loved it. So here I am sharing the recipe with you. I used raw rice, but par-boiled rice or puzungal arisi is the best choice to prepare Arisi Parupu Sadam. Scroll further to see the full recipe.

---

Preparation time: 25 min
Cooking time: 20 min
Serves: 3
Category: Variety rice
Recipe by Vidhya

---

Ingredients

Rice (preferred par-boiled rice/puzungal arisi) - 1 cup

Thoor dal/Pigeon pea/Thuvaram parupu - 1/2 cup
Sambhar Powder (Ready-made powder also will do for this dish) - 1 table spoon

Tomato - 2 Medium sized finely chopped

Onion - 1 Medium sized chopped lengthwise

Ginger - 1 spoon finely chopped

Garlic - 1 spoon finely chopped
Ghee(Optional) - 1 table spoon
Salt - As per your taste
Coriander leaves - 1 table spoon finely chopped

To temper

Mustard seed/kadugu - 1/2 spoon

Cumin seeds/Jeera - 1 spoon

Dry chilli - 1

Oil - 1 to 1 1/2 table spoon

---

Method

Now we will see how to prepare Arisi Parupu Sadam/Dal Rice...

• Cook the rice and dal separately. For cooking rice I used water in the ratio of 1:2.
• Chop the tomato, onion, ginger and garlic.
  
  
• In a kadai, pour 1 to 1 1/2 spoon of oil. When it is hot add mustard seeds. Allow it splutter. Now add jeera and then add ginger and garlic. Fry until the raw smell of ginger and garlic goes off and it should turn slightly brown.
  
• Add chopped onion and stir it until it turns transparent/golden brown.
  
• Now add the chopped tomato, give a stir. Add turmeric powder, sambhar powder and salt.
  
• Cook until tomatoes get mushy. Now add the cooked dal and mix it well. cook for another 4-5 min in medium heat.
  
• Now add a table spoon of ghee. Give a stir.
  
• Remove the kadai from hot plate.
• Now add the cooked rice and mix it well. Garnish it with coriander leaves.
  
  
• And now the Arisi Parupu Sadam is ready to be served with vadam/apalam/potato poriyal.

  

  Arisi Parupu Sadam

Note:

• For cooking dal - Soak the dal in water for 20 - 30 min before cooking. Add a pinch of turmeric powder while pressure cooking the dal.
• I used home made sambhar powder. you can also use ready-made sambhar powder.
• Add curry leaves while tempering would add more flavour to the rice. 

Capsicum Rice

Capsicum rice is a simple and spicy dish made with capsicum, onion and some basic ingredients. This spicy dish is good for lunch box as it can be made in under 30 min. This can also be prepared for lunch or for a simple dinner as well. Capsicum rice is so flavourful and it doesn't need any side-dish. But it goes well with tomato sauce/raitha/pappads (appalam). Check out for step by step procedure with photos below.

---

Preparation time: 15 min
Cooking time: 20 min
Serves: 1
Category: Dinner/Lunch box/variety rice
Cuisine: Indian
Author: Vidhya

---

Ingredients

Basmathi rice - 1/2 cup

Capsicum or Bell pepper - 1 chopped lengthwise

(I used 2 different colours each 1/2 portion)

Onion - 1 chopped lengthwise

Bay leaf - 1

Oil - 1 table spoon

Salt - as per your taste

Spices to grind

Coriander seeds or Malli - 1 table spoon

Pepper - 1 1/2 table spoon

Cinnamon stick - about 1 1/2 to 2 inch

Cloves - 3 nos

Cardamom - 2 nos

---

Method

• Cook the basmathi rice and allow it to cool. 
  
• Chop onion and capsicum.
  
  
• Grind all the ingredients mentioned in Spices to grind section and and make it as a fine powder.
  
  
• In a pan/tawa add a table spoon of oil, when oil is hot add a bay leaf to it. Fry until it becomes aromatic.
  
• Add onion and fry it until golden brown/becomes transparent.
  
• Add the chopped capsicum, fry it for 1 - 2 min.
  
• Now add the ground powder. Mix it well. Sprinkle little water and continue stirring for 5 - 7 min in medium heat.
  
• Add salt and stir for another 5 min in low heat. Capsicum must be cooked but it should not turn soft. Capsicums are nice to eat when it remains crunchy.
  
• At this stage, add the cooked rice and mix it well.
  
• The spicy capsicum rice is ready for lunch/dinner or for your lunch box.
  

Simple Garlic Rasam/Soup

When it comes to brunch/lunch recipe garlic rasam is one of my favourites. People have their own method for preparing Garlic rasam and here comes mine with very basic ingredients readily available at home includes jeera, pepper, tomato and tamarind. I prefer to prepare garlic rasam during winter and it goes well with rice and poriyal/appalam(pappad). My hubby would like to have it just like soup, when it is served hot. Garlic and Pepper are well known for its ability to relief stubborn cold/flu and to improve immunity. So please do try the simple and easy Garlic rasam recipe at your home.

---

Preparation time: 15 min
Cooking time: 20 min
Serves: 2
Cuisine: South Indian
Author: Vidhya

---

Ingredients

Garlic Rasam

To Grind

Garlic - 5 cloves

Red Chilli - 1

Jeera(Cumin seeds) - 1 table spoon

Whole Black Pepper - 1 1/2 table spoon

To Temper
Ghee - 1 table spoon
Hing - a generous pinch
Turmeric powder - a generous pinch
Tomato - 1 finely chopped
Tamarind - a gooseberry sized
Salt - 1 table spoon or as per your taste
For Seasoning
Ghee - 1 table spoon

Jeera - 1/2 table spoon

Coriander leaves - a handful chopped finely

---

Method

• Soak gooseberry sized tamarind in warm water for about 15 min. Extract about 3/4 cup of tamarind water and discard the pulp.
  
• Coarse grind the ingredients mentioned in To Grind section.
  
  
  
• Chop tomato finely and keep it aside ready.
  
• Take a vessel add 1 table spoon of ghee.
  
• When it starts sizzling add the ground coarse powder and let it cook for 2-3 min as we have not fried it earlier.
  
• Now add hing, turmeric powder, salt (I used pink rock salt, you can use any salt of your choice). Mix it well.
  
• After 1 min add tomatoes and stir it well for another 2 min.
  
• Add tamarind extract and allow it to boil under medium flame. Boil until raw smell of tamarind goes off and tamarind extract should reduce a little.
  
  
• Now add 1/2 cup of water and allow it to boil.
  
• when it starts boiling switch off the stove and remove rasam from hot plate. Immediately add chopped coriander leaves.
• In another kadai, pour a table spoon of ghee and temper jeera and add it to the hot rasam.
  
• You can have hot rasam with rice and my preference would be along with Brinjal/Ladies finger poriyal as sides.

      Notes:

1. You can add curry leaves while tempering jeera. 
2. I have not added garlic as whole because while eating it would be kept aside and thrown away later. Otherwise you can grind 2 garlic cloves and add the rest as whole.