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Arusi Paruppu Sadham / Dhal rice (different from normal way)

Just to share with you….

Whenever I feel bored I used to browse some cooking recipe sites or some cooking vedio’s. I saw this recipe in sun TV. I tried out and came good.  It is not a tome consuming process. Ingredients are simple and protein rich dhals.  It is a very simple dish made with ingredients that are readily available and has no complex flavors. It is a dish that we fall back on when we want a quick simple and nutritious meal but at the same time lazy to do much prep work. This is a rice lentil combo dish which forms a meal by itself. This healthy and tasty dish can be served with vegetables and/or crisps. This is coimbatore side recipe. You can say this as Milagu rice or Ghee rice also.

Agriculture was the predominant occupation of people in and around coimbatore, pollachi, tirupur etc., That demands daylong toiling in the fields, its like doing a complete workout at a gym!! So when people came back home in the eve all they need is a warm bath and some yummy for the worked out tummy….now no matter how tired they are, the mothers always ensured that their families are well cared for with a heartiful meal. So what do they do?? not a 2 minute noodle…but they make arisi-paruppu sadham!!It could be done in a jiffy and still was wholesome in itself.The name says it all, arisi (rice)-paruppu(lentil) sadham…..its a balanced diet with rice, pulses , veggies and more importantly its lip-smacking good. So here is how we go about it.


1.  Rice  -  1 cup  (small size rice is preferable like jeeraga samba, ponni, sonamasoori)
2.  Pattai  /cinammon  -  2
3.  kirambu  /cloves   –  2
4.  Milagu / pepper corns –  5
5.  Toordhal  - 1/4  cup
6.  Whole green moong dhal  -  1/4  cup

For powder

1.  Corriander seeds  -  1/2  tsp
2.  Redchilli  -  3
3.  Milaagu/ Pepper corns  -  5
4.  Cumin seeds   – 1/4  tsp
5.  Sombu  -  1/4 tsp

For garnishing

1.  Cashewnuts  - 10
2.  Raisins  -  10
3.  Ghee  -  3  tsp


1.  Wash rice and soak in water for 10 mins.
2.  In the mean time, fry all the ingredients under Powder  with out adding oil and make dry powder.
3.  Keep pressure cooker on stove. Pour 2 tsp of ghee. Add pat tai, kirambu and milagu fry it. Add little water and bring it to boil. Then add the dry powder into the boiling water let all boil together.
4.  Now add the dhals, salt and 2 cups of water and pressure cook for 2 whistles.
5.  Once it is cooled open add the rice and add salt if needed and add 2 more cups of water and cook for 3 whistles.
6.  Fry Cashewnuts and raisins in ghee and add to rice and mix well.  The consistency should be like pongal consistency.


We are cooking dhals first to make it well cooked so that it will belnd with rice. Instead of this you can soak dhals for minimum of half an hour so that you can add rice and dhal together for cooking.  Since it is soaked it will get cooked soon.

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