Authentic Tamil Nadu Coimbatore Kongunadu Arisi Paruppu Sadam with Warm Ghee
Experience the comforting flavors of Kongunadu with this traditional one-pot rice and lentil dish, seasoned with aromatic spices and roasted shallots. Perfectly balanced and deeply satisfying, it is best enjoyed piping hot drizzled with fresh country ghee.
45min
Total Time
4
Servings
Tamil Nadu Kongunadu
Cuisine
Recipe
1
Heat sesame oil in a heavy-bottomed pressure cooker over medium heat and add mustard seeds and cumin seeds, letting them splutter.
2
Add the pearl onions, dried red chillies, and curry leaves, sautéing until the shallots turn translucent and aromatic.
3
Add the rinsed raw ponni rice and yellow moong dal to the cooker, stirring gently for two minutes.
4
Stir in turmeric powder, sambar powder, and salt, ensuring the spices coat the rice and lentils evenly.
5
Pour in four cups of water, bring to a rolling boil, and then secure the cooker lid with the weight.
6
Cook on medium flame for four whistles, then turn off the heat and allow the pressure to release naturally.
7
Open the cooker, mash the contents lightly with a ladle to achieve a creamy consistency, and serve warm with a generous drizzle of ghee.
Ingredients
1 cup raw ponni rice, rinsed and drained
1/2 cup yellow moong dal, washed
2 tablespoons sesame oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
10-12 small pearl onions (shallots), peeled and halved
2 dried red chillies
1 sprig fresh curry leaves
1/4 teaspoon turmeric powder
1 tablespoon freshly ground sambar powder
4 cups water
Salt to taste
2 tablespoons pure ghee for serving
*This AI-generated recipe may contain inaccuracies.