Arisi Paruppu Sadam, Coimbatore Style Arisi Paruppu Sadam

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arisi-paruppu-saadam

If there is one recipe that is so proudly kongunad, then it has to be arisiyum paruppum saadham. Actor Sivakumar is from Coimbatore and in his autobiography idhu raaja paatai alla, he writes his love for arisiyum paruppum saadham.

I am a great fan of his writing more than his acting I should say. Arisi Paruppu Saadham has to be one of the most comforting food for the people of Coimbatore.

இது ராஜபாட்டை அல்ல – திரு. நடிகர் சிவகுமார் அவர்கள்
அரிசியும் பருப்பும் சாதம்.
“காலை நேரத்தில் சோளச் சோறும் கெட்டித்தயிரும். அதன் ருசியே தனி. இரவு சோள தோசை, ராகி தோசை, ராகி உப்மா அல்லது பச்சை பயறு, தட்டை பயறு, கொள்ளுச் சுண்டல்.
பொங்கச் சோறு போட முடியாம என்னை ஏன் பெத்தே? என்று ஒரு நாள் அம்மாவை பார்த்து கேட்டேன். பொங்கலுக்கு பயன் படுத்தும் அரிசியை கொண்டு சமைப்பது பொங்கச் சோறு. அதாவது அரிசிச் சோறு.! எனது பள்ளிப் படிப்பு முடியும் வரையிலும் ஏறக்குறைய 11 வருஷம் – எப்படியோ காசு மிச்சம் பிடித்து, கொஞ்சம் அரிசி வாங்கி தினமும் ஒரு கைப்பிடி அரிசி எடுத்து, சாதம் செய்து பள்ளிக்கு மட்டும் கொடுத்து அனுப்பினார்.
அரிசியும் பருப்பும் சாதம் கொங்கு நாட்டில் பிரசித்தம். எலுமிச்சை சாதம் போல தோற்றமளிக்கும். ஆனால் அதன் ருசி சாப்பிட்டு அனுபவிதவர்களுக்கு தான் தெரியும். என்னை விட மூன்று வயது பெரியவள் என் சகோதரி. ஒரு நாள், சட்டியின் ஓரத்தில் கொஞ்சம் சாதம் ஒட்டி இருப்பதை பார்த்து அவளிடம் கேட்டேன்! “அது வந்து கண்ணு, முழுசா சட்டிய சொரண்டினா தரித்திரம் புடிச்சுக்கும். அதான் கொஞ்சம் ஓரத்துல விட்டிருக்கேன்” என்றார். பாவம்! அரிசி சாதத்தை ருசி பார்க்க அவளுக்கு மட்டும் ஆசை இருக்காதா என்ன? நான் பள்ளிக்குச் சென்றபின், சட்டியை சுரண்டி, ஒரு கை அளவே ஆகும் அந்தச் சாதத்தை சாப்பிட்டு, ஆசையை தணித்துக் கொள்வார்…”

idhu-rajapaatai-alla

Here is a step by step video of how to make arisi paruppu sadam

Here is the recipe for Arisi paruppu saadham. This is a very simple recipe and requires very few ingredients. Parboiled rice like ponni rice is usually used for making this rice. If you do not have parboiled rice, then any good raw rice variety like sona masuri works well for this recipe. Wash the rice well in running water for 2-3 times. Soak the rice and the toor dal in water. We need to soak the rice for at-least 20-30 minutes. Set aside. Chop the onion and tomatoes fine. Set aside.

arisi-paruppu-saadam-veggies

Heat oil in a pan until hot. Sesame oil (nallennai) is preferred for this recipe. Add in the mustard seeds, cumin seeds, curry leaves and dried red chillies. Let the mustard seeds splutter. Add in the onions and the garlic and fry till the onions are soft and slowly starting to brown. About 5 minutes on medium flame.

arisi-paruppu-saadam-tempering

Add in the finely chopped tomatoes, turmeric powder, sambar powder and salt. Store bought sambar powder works fine for this recipe. Fry well till the tomatoes are juiced down and mashed together. About 5 minutes on medium flame.

arisi-paruppu-saadam-masala

In the mean time, bring a bowl of water to a boil. We are using one cup of rice and quarter cup of dal today. For this quantity, we will be using 2 cups of water. Add in the hot water to the pan. Strain the rice and dal and add it to the pan. Check for seasoning. Adjust for salt if need be at this stage. Let the mixture come to a boil. Mix well once and cover the pan.

arisi-paruppu-saadam-cook

Cook the rice in a pressure pan for 3 whistles on medium flame. Remove from heat. Wait for the pressure from the cooker to release naturally. Do not omit this step!

Arisiyum paruppum saadham is ready to be served! This dish is always ALWAYS served with hot ghee. Just add a teaspoon and mix and enjoy your meal!

arisi-paruppu-saadam

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arisi-paruppu-saadam-sivakumar

Arisi Paruppu Saadham

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4.9 from 38 reviews

Arisiyum paruppum saadham recipe

  • Total Time: 40 mins
  • Yield: 3 persons 1x

Ingredients

Scale

Main Ingredients

  • 1 cup Rice, preferably parboiled rice like ponni
  • 1/4 cup toor dal
  • 2 cups water

Other Ingredients

  • 3 tablespoon Indian sesame / gingely oil
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon mustard seeds
  • 2 sprigs curry leaves
  • 2 dried red chillies
  • 2 onions. finely chopped
  • 6 cloves garlic
  • 2 tomatoes, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon sambar powder
  • 1 tablespoon hot Ghee for serving

Instructions

  1. Wash and soak the rice and the toor dal in water.
  2. Heat oil in a pan until hot. Add in the mustard seeds, cumin seeds, curry leaves and dried red chillies. Let the mustard seeds splutter. Add in the onions and the garlic and fry till the onions are soft and slowly starting to brown.
  3. Add in the finely chopped tomatoes, turmeric powder, sambar powder and salt. Fry well till the tomatoes are juiced down and mashed together.
  4. Add in the hot water to the pan. Strain the rice and dal and add it to the pan. Check for seasoning.
  5. Cook the rice in a pressure pan for 3 whistles on medium flame. Remove from heat.
  6. Serve hot!
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Main COurse
  • Cuisine: Tamilnadu

arisi-paruppu-cal

90 thoughts on “Arisi Paruppu Sadam, Coimbatore Style Arisi Paruppu Sadam”

  1. Akshya

    This dish has become a staple in our home. I use brown sona masuri rice, same proportion of water, rice and dhal, but I let it go for 4 whistles. It is heavenly with a drizzle of melted ghee😋 Pairs well with any poriyal, but I especially like it with snake gourd poriyal. Thank you for the lovely Kongunadu recipe!



    Reply
  2. Sri

    Love this recipe! Thank you, Suguna. I tried this a few times and the taste was incredible but recently when I made it, it got stuck to the bottom kind of burnt. How can this be avoided? I didn’t add boiling water, could it be because of that? Thank you once again!



    Reply
  4. Meenu

    This recipe I remember eating in school days when I was around Erode. Did not know how to make it. Now I will try

    Reply
  6. Vj

    My mom and grand ma used to put tomato full and at the end while opening the pot. will mix the rice breaking the cooked tomatoes, it gives a better taste and flavor



    Reply
  8. Raji

    This has become my comfort food of late. Fuss-free yet so ingenious and comes out perfect every time. Thanks much, Suguna.

    Reply
  10. Hina

    Dear kanamma,

    Was searching for this authentic method for a long time. And you have never let me down anytime . Thanks a lot .



    Reply
  11. Partha sarathy

    Really happy to share my experience. Recipes here are very easy and quick to cook. Very delicious recipes. Thank you.



    Reply
  14. Manoj

    Manoj here, I am basically rookie cook and have started exploring recipes and stuffs.

    – Have a doubt, When you say 1 cup rice, i mean do you have measurement of it , cause the cups i use varies and i end up in either putting more or less.

    – If you can tell me the main ingredients in “Grams” it would be of great help, it may sound a silly question but i am finding it difficult in all the recipes when they mention in terms of cups.

    –Manoj U S

    Reply
  15. Andal

    Dear sugu sis.,
    Vanakkam. When I think of ” what to” cook this one recipe arisiparuppu sadham always comes to my mind. Such a winner all the time. Pleases heart and soul. I have made this umpteen number of times since you posted. And… Welcome home, sweet home. Keep going deary. Hearty wishes.



    Reply
  16. Manisha

    Omg! I must say your recipes are one of a kind! I tried the arisi paruppu sadam recipe today and trust me, i nearly swooned! Nothing has tasted so much better to me! (Well, i deviated a tad and used a mixture of red chilli powder and dhania powder instead of the sambar powder.) It was such a heavenly feeling especially when i paired it with appalam. Being a hardcore foodie myself, i have thoroughly enjoyed cooking and relishing your recipes. My husband, a very hard man to please when it comes to food, has fallen in love with the south indian dishes i make. Well, he doesnt know they are all your recipes. Thank you so much! Cooking from your recipes has not only made me a better cook, but also has given me a great deal of self confidence. You are an inspiration to me. Lots of love and thanks.



    Reply
  18. Hema

    Thank you Kannama for all your recipes especially this one!
    Arisim paruppu sadham is an authentic Kongu region food especially in the Gounder household.
    Mom always makes Onion/ poondu Puli Kuzhambu as its side dish.
    I hail from Coimbatore too, from New Sidhapudur…



    Reply
  20. Sheerja

    Hi Suguna,

    Although I regularly prepare dal, I tried this dish today using whole grain rice and tur dal and it came out really well. One question. When you say 1 cup, you mean 150g of rice? The steel tumbler that I use for measuring comes to 150g/150ml. What’s the standard cup measurement in grams that you use? The internet tells me different answers.

    Reply
  21. Pavithara

    Hi Suguna,

    First of all big thanks for bringing/reminding us so many dishes(esp kongu dishes). Though we know many of the dishes, at times we get confused on what to cook. When I’m confused or no clue on what to cook, I just surf on your blog. Awesome collections and needless to say that you have so much passion for cooking. Hats off to you!

    I prepare arisi paruppu sadham the same way as you do but my mom’s recipe is bit different. She grind the garlic pods, cumin seeds, red dried chillies and pepper corns to a fine paste in ammi (i never had patients to use ammi :P). She add this mixture once the onions are translucent. I’m sharing this as you are exploring recipes.

    Pavithara



    Reply
  23. Mani Muthiah

    Simple recipe . Awesome taste and nutritious too. wow!!!!.

    Thank you, it brings back my coimbatore days memories.

    Reply
  24. Madhu

    I love this recipe. This is one of the all time favourite recipes of my family. My mom prepares it at least twice a week. But people from the areas other than Kongunadu would not have heard about this recipe. Your post will really help them to give a try.
    And I’m from Coimbatore??

    Reply
  25. Hema Kamaraj

    This was so simple, yet so delicious! Thank you for the recipe. Eating this with a generous spoon of ghee and fried potatoes was divine.



    Reply
  28. Sandhya

    Looking so different and delicious!!
    Would like to try this tommorow.
    Could u plz tell me the measurement of the cup
    Is it 160 ml ?
    Also ,can we use sunflower oil instead of sesame oil?
    Is this dish spicy?
    Waiting for ur reply



    Reply
  30. Nandita

    Never heard of this before, but i cant wait to try it 🙂 Dal-rice is my favourite food and I’m sure i’m going to love this.

    Reply
  31. Akki

    This is so great Suguna. Thanks for sharing the recipe. I am going to try this and hope my son will like it.

    Reply
  32. Manju Praveen

    Today only I have gone thru sll ur recipes while seaeching for chakkarai Pongal recipe. Hope its very easy for us to try out all ur recipes as it is n step by step procedure and also the exact measurement is given. Thanks for all ur recipes.

    Reply
  33. Sharanya venu

    I always love your cooking and this arisiyum parupum sadam reminds me of my bestie bringing this to school and I used to love it ?



    Reply
  35. Flo

    You are an awesome cook and I just love the recipes and the method you have posted. I totally love South Indian food. Thank you very much for making our kitchen lives better?



    Reply
  38. kani

    when I was in my college days this is the most favourite dish of mine.In our college hostel they serve with onion chutney.The taste was icredible..



    Reply
  39. Nagarathinamvijay

    It is not only a dish…it is packed with all childhood memories….having arisim paruppu sadam with all family members for dinner in mutram…longing for those lovely moments..thnx for sharing d recipe ka…

    Reply
  40. keerthana vinod

    Hi kannamma,
    Anthr wndrful dish…it literally tasted lyk a sambar ryc..as u said having tis rice alng with ghee tastes awesome..my husband luvs sambar alot..but am totally oppst I haaattee sambar..but tis has becum r both favorite ryc n its easy to make too….thnk u



    Reply
  42. Nalini Vinoth

    Being a native of pollachi … this was one among the staple foods at our home … Good read suguna 🙂

    Tried it for today’s lunch box and am happily devouring it as I write this … Awesome it is :):)



    Reply
  43. Priya

    OMG! I like you more for sharing the recipe.
    Such recipes should come from a true CBEian like you 🙂 Gonna try soon!

    Reply
  44. Nikitha

    Hi Kannamma Aunty,
    I have tried this recipe and it came out so delicious.We had it for lunch today.

    What are the side dishes we can have with this?

    Reply
  45. andal

    Dear sugu sis.,
    Vanakkam.I knew for sure you would post this recipe soon as there are requests from the fan club.
    Four years of college life in kongunaad and frequent visits to friends’ place in tat region known for their hospitality are quite memorable. We relished this dish in almost every visit. We knew it was not sambar rice…it tasted so unique and tats how I came to know about this wonderful easy made dish. And obviously I didn’t ask for the recipe. After wedding I attempted making this recipe many times , I always called it sambar rice as I never got tat uniqueness.
    I tried by including veggies ,tamarind pulp,green chillies, small onions, chilli powder…. Nay….It never worked. Why didn’t I refer my friends , I wonder.
    I found authentic recipe of this nostalgic dish….and I made it… Should I say it tasted great….I give you five Stars deary. Pl keep going…



    Reply
    1. Suguna Vinodh

      Thank you so much Andal. I had this recipe at the back of my head for a long time. I tried contacting Sivakumar sir for a long time to get his recipe but nothing worked out. After many requests for the recipe from readers of KC, I shared my family recipe. I am sure it must be close as this is how its made in all homes with a little plus and minus.

      Reply
  46. Saraswathi

    This is totally new for me.
    Have never even heard of this but I’m going to try for sure.
    Will post the result after trying. Thanks

    Reply
  47. Sona

    Love Arisi Paruppu satham. When I was doing master’s in Gobi, they used to serve it with Brinjal gojju at the hostel. It was out of the world. I need to make this, thanks for the dish.

    Reply
  48. The Visitor

    Ah! Arisiyum paruppu saadam – the Kongu Nadu speciality. Actually, it is quite common across several parts of India – as a single pot meal containing rice and lentil (daal). It is known as kichidi in many parts of India. The kichidi in Assam contains veggies like potato, carrot etc.
    Kichidi usually uses moong daal, whereas, a-p-saadam uses toor daal (tuvaram paruppu or mochai paruppu).

    PS: Try the a-p-saadam with plain puli rasam – it’s divine.



    Reply
  50. Myhealthykiddo Shyamala

    I am married to a Coimbatorean and I was introduced to Arisiyum Paruppum Biriyani by my MIL .. I just love it and she makes it atleast once in a week .. Hot rice with ghee or curd will be so yummyyy !!!

    Reply

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