Arisi Paruppu Sadam Recipe: Easy Homemade South Indian Rice

This easy recipe blends rice (arisi) and lentils (paruppu) into a hearty one-pot meal that’s nourishing, flavorful, and incredibly simple to prepare. Known for its subtle spices and earthy aroma, arisi paruppu sadam is often enjoyed as a quick lunch or dinner, evoking nostalgic memories of home-cooked meals. The dish features ponni parboiled rice cooked with toor dal, tempered with mustard seeds, cumin, and curry leaves, then enhanced with onions, garlic, tomatoes, and a touch of sambar powder for that authentic Tamil Nadu twist.

Perfect for busy weekdays or lazy weekends, this homemade arisi paruppu sadam recipe requires minimal ingredients yet delivers maximum satisfaction. It’s naturally vegan, gluten-free, and packed with protein and fiber, making it a wholesome choice for families. Whether you’re new to Indian cooking or a pro, this step-by-step guide will help you master the arisi paruppu sadam recipe effortlessly.

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 4

Ingredients for Arisi Paruppu Sadam Recipe

For Tempering

Step-by-Step Instructions for Arisi Paruppu Sadam Recipe

1. Prepare the Rice and Dal: Rinse 1 cup of ponni parboiled rice and 1/4 cup toor dal under running water 3-4 times until clear. Soak them together in water for 20-30 minutes. This step ensures even cooking and soft texture in your arisi paruppu sadam recipe.
2. Temper the Spices: Heat 3 tablespoons of sesame oil in a pressure cooker over medium flame. Add 1/2 teaspoon mustard seeds and let them splutter. Then, add 1 teaspoon cumin seeds, 1 teaspoon urad dal, 2 teaspoons chana dal, 3 dried red chilies, and 2 sprigs of curry leaves. Fry until the dals turn golden and aromatic—about 1-2 minutes.
3. Sauté the Aromatics: Add the chopped small onions (15) and 6 finely chopped garlic cloves. Sauté until the onions become translucent and the garlic is golden, stirring occasionally to prevent burning.
4. Add Tomatoes and Spices: Stir in 1 chopped tomato, 1/4 teaspoon turmeric powder, and 1 teaspoon sambar powder. Cook until the tomatoes turn mushy and the oil separates, infusing the base with rich flavors.
5. Combine and Cook: Drain the soaked rice and dal, then add them to the cooker. Pour in 3 cups of water and salt to taste. Mix well, bring to a boil, then close the lid. Pressure cook for 3-4 whistles on medium flame (about 10-15 minutes).
6. Rest and Serve: Let the pressure release naturally. Open the cooker, fluff the rice gently, and let it stand for 5-10 minutes. Your arisi paruppu sadam recipe is ready—drizzle with hot ghee for extra indulgence!

Cooking Tips

• Avoid Burning: Use medium flame after the first whistle to prevent the bottom from scorching, especially in steel cookers.
• Water Ratio: For drier texture, use 2.5 cups water; for softer, mushy sadam, stick to 3 cups.
• Soaking Hack: If short on time, skip soaking but add extra 1/2 cup water.
• Flavor Boost: Add a pinch of asafoetida (hing) during tempering for digestive benefits.
• Beginner Advice: Taste the mixture before closing the cooker to adjust salt and spices.

Serving Ideas

• Pair with crispy potato fry, papad, or pickle for a complete meal.
• Top with melted ghee or sesame oil for richness.
• Serve alongside yogurt or raita to balance the spices.
• Ideal for lunch boxes—pack with a side of vegetable poriyal (stir-fry).

Storage Tips

• Refrigerate leftovers in an airtight container for up to 2 days.
• Reheat in a microwave with a splash of water to restore moisture.
• Avoid room temperature storage beyond 10 hours due to dal and onions.
• Freeze portions for up to a week; thaw and steam before serving.

Variations of Arisi Paruppu Sadam Recipe

• Spicy Version: Add crushed black pepper or green chilies for heat.
• Deluxe Edition: Mix in brown cow peas (thattai payaru) instead of toor dal.
• Veggie-Packed: Stir in chopped greens like spinach for nutrition.
• Tangy Twist: Incorporate a dash of tamarind pulp for sourness.

Substitutes for Ingredients

• Rice: Use sona masuri if ponni isn’t available, but adjust water.
• Toor Dal: Swap with moong dal for a lighter version.
• Sambar Powder: Replace with 1/2 teaspoon red chili powder and 1 teaspoon coriander powder.
• Oil: Ghee for a richer, non-vegan option.

Health Options and Benefits

The arisi paruppu sadam recipe is inherently healthy, offering a balanced mix of carbs, proteins, and fibers. Toor dal provides plant-based protein for muscle repair, while rice offers sustained energy. Turmeric aids anti-inflammation, and garlic supports immunity. For healthier tweaks:

• Use brown rice for more fiber and lower glycemic index.
• Reduce oil to 2 tablespoons for a low-fat version.
• Add veggies to boost vitamins without extra calories.

Expert Notes

As a traditional Kongunadu favorite, the arisi paruppu sadam recipe shines in its simplicity—focus on quality ingredients like fresh garlic and sesame oil for authenticity. Experts recommend using parboiled rice for the best texture, avoiding basmati to prevent mushiness. For cultural depth, it’s often prepared during festivals or as a quick family meal. Experiment gradually, but stick to basics for that true Coimbatore-style essence.

Nutritional Information

Conclusion

The Arisi Paruppu Sadam Recipe is a delightful embodiment of South Indian home cooking—simple, nourishing, and bursting with authentic flavors that bring comfort to every meal. This easy homemade one-pot wonder requires minimal effort yet delivers a protein-packed, aromatic dish perfect for busy days or family gatherings. With its beginner-friendly steps, customizable variations, and health benefits from wholesome ingredients like toor dal and spices, mastering this traditional Kongunadu favorite will quickly become a staple in your kitchen repertoire.

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Frequently Asked Questions (FAQs)

What makes the arisi paruppu sadam recipe different from khichdi?

While similar to North Indian khichdi, the arisi paruppu sadam recipe uses South Indian spices like sambar powder and sesame oil tempering, giving it a unique tangy and aromatic profile. It’s drier and more flavorful, often served with ghee, making it a regional comfort food staple.

Can I make the arisi paruppu sadam recipe without a pressure cooker?

Yes, absolutely! Use a heavy-bottomed pot: Follow the same steps, but simmer covered on low heat for 25-30 minutes, stirring occasionally. Add extra water if needed. This stovetop method is beginner-friendly and yields great results in your homemade arisi paruppu sadam recipe.

Is the arisi paruppu sadam recipe suitable for weight loss?

In moderation, yes—it’s low in processed ingredients and high in protein and fiber, promoting satiety. Opt for brown rice and less oil to reduce calories. A single serving provides balanced nutrition without excess fats, making it a healthy choice for diets.

How can I adjust the spice level in the arisi paruppu sadam recipe?

For milder versions, reduce sambar powder to 1/2 teaspoon and skip red chilies. For more heat, add green chilies or black pepper during sautéing. Always taste before cooking to customize, ensuring it’s enjoyable for kids or spice-sensitive eaters.

What are the best side dishes for the arisi paruppu sadam recipe?

Pair it with crispy vegetable fries like potato or snake gourd poriyal, appalam (papad), or tangy pickle. For a complete meal, add yogurt or rasam. These complements enhance the flavors and make your homemade arisi paruppu sadam recipe even more satisfying.

Arisi Paruppu Sadam Recipe

The authentic arisi paruppu sadam recipe – an easy homemade South Indian one-pot rice and dal dish from Kongunadu. Quick, flavorful, protein-packed comfort food ready in 35 minutes! Perfect with ghee and sides.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Indian

Servings 4 people

Calories 250 kcal

Equipment

• Pressure cooker
• Mixing bowl
• Knife and Cutting Board
• Measuring cups and spoons
• Wooden spoon or spatula
• Fine-mesh strainer (optional)

Ingredients

  

• Ponni parboiled rice
• Toor dal split pigeon peas
• Water
• Small onions or 1 large onion
• Garlic cloves
• Tomato
• Turmeric powder
• Sambar powder or chili powder + coriander powder
• Salt
• Sesame oil or ghee
• Mustard seeds
• Cumin seeds
• Urad dal
• Chana dal
• Dried red chilies
• Curry leaves

Instructions

 

• Prepare the Rice and Dal: Rinse 1 cup of ponni parboiled rice and 1/4 cup toor dal under running water 3-4 times until clear. Soak them together in water for 20-30 minutes. This step ensures even cooking and soft texture in your arisi paruppu sadam recipe.
• Temper the Spices: Heat 3 tablespoons of sesame oil in a pressure cooker over medium flame. Add 1/2 teaspoon mustard seeds and let them splutter. Then, add 1 teaspoon cumin seeds, 1 teaspoon urad dal, 2 teaspoons chana dal, 3 dried red chilies, and 2 sprigs of curry leaves. Fry until the dals turn golden and aromatic—about 1-2 minutes.
• Sauté the Aromatics: Add the chopped small onions (15) and 6 finely chopped garlic cloves. Sauté until the onions become translucent and the garlic is golden, stirring occasionally to prevent burning.
• Add Tomatoes and Spices: Stir in 1 chopped tomato, 1/4 teaspoon turmeric powder, and 1 teaspoon sambar powder. Cook until the tomatoes turn mushy and the oil separates, infusing the base with rich flavors.
• Combine and Cook: Drain the soaked rice and dal, then add them to the cooker. Pour in 3 cups of water and salt to taste. Mix well, bring to a boil, then close the lid. Pressure cook for 3-4 whistles on medium flame (about 10-15 minutes).
• Rest and Serve: Let the pressure release naturally. Open the cooker, fluff the rice gently, and let it stand for 5-10 minutes. Your arisi paruppu sadam recipe is ready—drizzle with hot ghee for extra indulgence!