Arisiyum Paruppum Sadham (Kongu Special Recipe)

Category:  Lunch / Rice
Preparation Time: 10 mins  
Cooking Time: 15-20 mins
Servings: 3 - 4 Servings

Arisi-Paruppu Sadham

                          
Arisiyum Paruppum Sadham / Arisi-Parupu Sadham is an authentic Kongu Recipe. Every home in Kongu region might have their own version of this recipe and this is my mom's recipe. There they will grind the masala in "Ammi" and that gives the authentic flavour! 
This is such a mildly spiced, comforting food for all and especially kids would love it with a dollop of ghee or fresh curd. We can have along with any spicy potato fry or pickle or just ghee or fresh curds. When I am making for my kid and in a hurry, I would just add onions and tomato to the spices and grind together:) and that too tastes yummy:)

Arisiyum Paruppum Sadham

 Ingredients: 

• Rice - 1 cup
• Toor Dhal - 1/4 cup to 1/2 cup (adjust as per taste)
• Small Onions - 10 nos, peeled and halved
• Tomato, roughly chopped - 1 no
• Green chilly - 1-2 slitted (Optional and adjust as per spice level)
• Turmeric powder - 1/2 tsp
• Sesame Oil / Any cooking oil - 2 tsp
• Mustard seeds - 1/2 tsp
• Curry leaves - few
• Urad dhal - 1 tsp
• Salt - to taste
• Water - as required

To grind:

• Garlic, peeled - 6-8 cloves
• Curry leaves - few
• Red chillies - 1-2 nos (adjust as per spiciness)
• Cumin seeds - 1/2 tbsp
• Pepper corns - 1 tsp

Method:

1. Wash and soak the Rice and Dhal together for 15-30 mins or just for the time we are ready with the rest of the ingredients
   
   
   
   
2. Take all the ingredients under grinding in a mixie / blender and grind to a bit coarse paste with little water
   
3. Heat Oil in a pan,Once it gets hot add the mustard seeds, followed by Urad dhal and curry leaves
4. Add in the Small Onions and green chillies (if using); saute for a min till the onions turn pink
   
5. Add the ground paste and fry for a min
   
6. Add in the tomatoes and saute for another 1-2 mins
   
7. Add the turmeric powder and saute well
8. Now add the required amount of water to it and bring to boil (Usually we would like this rice to be on softer side so will add little more water than the usual measure. For 1 cup rice and 1/4 cup Dhal, if we want the grains to be separated, we can add just 2 cups of water and if we need on softer side, we can increase the water quantity to 2 1/2 or even 3 cups if making for kids)
   
9. Then add the salt to the water and mix well. At this stage, the water should taste little salty and after cooking it would be perfect
10. Once it starts to boil, add the soaked and drained Rice+Dhal and mix well
    
11. Pressure cook for 3 whistles or we can reduce the flame to simmer after the first whistle and let it sit for around 10 mins or till we get the second one; Once its done switch it off
12. After the pressure got released, open and mix gently
    
13. Serve hot with Ghee / Pickle / Curd / Spicy Curry
    

Asparagus Parupusili

Category:  Lunch
Preparation Time: 15 mins  
Cooking Time: 20 mins 
Servings: 3-4 servings

Asparagus Parupusili

Ingredients:

• Asparagus spears - 1 lb

  

  Asparagus

• Toor Dhal - 1/3 cup
• Channa Dhal - 1/4 cup
• Red Chillies - 2 (adjust as per spiciness)
• Salt - to taste
• Oil - 1 tsp
• Mustard seeds - 1/2 tsp
• Asafoetida - a generous pinch
• Curry leaves - few
• Turmeric powder - 1/2 tsp

*Veggie - Dhal ratio can be adjusted as per our liking

Method:

1. Wash the asparagus spears, break the woody stem part by bending the spears and chop them into fine pieces
   
2. Wash and soak the dhals in hot water for atleast an hour (If you have time, you can soak it in normal water for 2-3 hours)
3. Grind the soaked dhals along with red chillies, asafoetida and enough salt (without any water) into coarse mixture
   
4. Steam cook the coarsely ground dhals for 10-12 mins and allow to cool
   
5. Once it becomes warm, crumble it
6. Along with the dhal, In another plate, steam cook the finely chopped asaparagus till its done
   
7. Heat oil in a pan, once it is hot add the mustard seeds then curry leaves
8. Then add the crumbled dhal and turmeric powder; saute well for 2-3 mins
   
9. Add the steamed asparagus and saute for few mins till all gets combined
   
10. Check for salt and switch off
    
11. Serve hot with rice and your favourite Kuzhambu