KONGU SAMAYAL – Kongunadu Style Arisi Paruppu Sadam Recipe
Hello there, this is for food Lovers. Especially for who loves Coimbatore and it’s climate geography, culture & heritage… Here you will have few authentic recipes of ‘kongu mandalam’. Basically kongu cuisine is different from chettinadu cuisine. In kongu recipes there is low spices and more coconut will be added. And in non-vegetarian recipes still shallots and red chilies are the main ingredients. And in “kongu” cuisine people use freshly grated masala than readymade masala powders. In this article we are going to explore an iconic dish of Kongu mandalam. In the list “Arisiparuppu satham” never compromise the first place…
Arisiparuppu satham is a good combination of parboiled rice, thor dal, coconut, shallots red chilies. Curry leaves, Cow gee and Cummins are the special ingredients to add more authentic flavor and aroma to dish.
Its a magical dish which can be prepared for breakfast lunch and dinner too. Can be prepared for short trips or picnic. Any vegetable poriyal, thuvayal, mango pickle, appalam/ vadagam, boiled egg anything will be a perfect side dish for this. Kongu people love to have the dish with gee when its hot and with curd when its cold. Now lets see the recipe of arisi paruppu satham.
Arisiparuppu satham Ingredients:
1 cup Rice
1 cup Toor Dal
6 table spoons of coconut oil
4 table spoons ghee
1/2 teaspoon mustard seeds
1 teaspoon Cumin seeds
1 sprig Curry leaves
10 NOs black pepper
4 Dry Red Chillies
1 cup shallots
8 cloves Garlic
2 medium sized chopped Tomato
2 cups grated or chopped coconut
1 teaspoon Coriander Powder
2 teaspoon Sambar Powder
½ teaspoon Turmeric powder
2 sprig chopped Coriander Leaves
Pinch of hing and
Salt to taste.
Kongunadu Style Arisi Paruppu Sadam Recipe:
• First step, add rice and dal together wash and soak them at least for 30 minutes.
• Heat the pressure cooker. Add 2 table spoons of ghee. Add chopped coconut. Saute in low flame till they become golden brown.
• Collect the roasted coconut in a separate bowl and add 4 to 6 table spoons of coconut oil into it pressure cooker.
• After oil heated, add mustard seeds and Cummins seeds. Allow them to sizzle for few seconds. Then add curry leaves and dry red chillies.
• After few seconds add shallots and garlic. Saute till they become translucent.
• Then add chopped tomatoes.
• Add little salt and saute for 5 minuets . Then sprinkle little amount of water and cook the tommato till they turn mushy.
• Add all the spice powders one by one and mix it well.
• Add soaked rice and dal after draining the water. Mix the rice and dal well and add water in the ratio of 1 is to 2.
• Add a pinch of hing (asefoetida) salt to taste.
• Pressure cook the dish for at least 3 whistles.
Once the pressure releases, open the lid and give it a mix. Sprinkle some chopped coriander leaves on top and serve hot with cow ghee/ curd.
We hope this culinary journey has inspired you to explore more regional cuisines and to appreciate the diversity and beauty of Indian cooking. Kongu Samayal is just one small part of the vast tapestry of flavors that India has to offer.
we encourage you to try out the recipes you’ve learned and share them with your loved ones. Whether it’s the delectable Kola Urundai, the comforting Arisi Paruppu Sadam, or the mouthwatering Mutton Chukka, each dish is a testament to the culinary prowess and creativity of the Kongu people.
Thank you for joining us, and may your culinary adventures continue to be filled with delicious discoveries and memorable moments. Happy cooking!
