Arisimparuppu sadam/ Lentil Rice

Arisimparuppu Sadam is a famous dish in kongunadu areas. Whenever there is no vegetables in home, they will cook this dish which is quite easy and can be prepared in jiffy manner.

Here goes the recipe.

Ingredients:

Ponni Pulungalarisi/ Ponni boiled rice - 1 cup

Tuvar dhal - 1/2 cup

Small onion - 2 cups - slit into 2 each

Green chillies - 4 - slit into 2

Curry leaves - few

Tomatoes - 2 - chop fine

Turmeric powder - 1/4 tsp

Salt

To grind:

Garlic - 10 - 12 flakes

Cinnamon - 1"

Cloves - 2

Sombhu - 1 tsp

Jeera - 1 tsp

Curry leaves - few

To temper: 

Oil - 3 tbsp

Mustard seeds - 1/2 tsp

Gram dhal - 1/2 tsp

Urad dhal - 1/2 tsp

Method:

1. Wash and soak rice and dhal together  for 15 min.

2. In a pressure cooker, heat oil and temper with the given ingredients.

3. Add onions, green chillies and curry leaves and fry till onion is well cooked.

4. Add tomatoes and fry till mashy.

5. Add turmeric powder, salt and required water and rice, salt.

6. Close the cooker and keep weight.

7. Pressure cook for 2 whistles.

8. Cool, Open and then serve with Brinjal Potato Poriyal. A perfect combo of both.

Variation:

1). If you want to omit spices ( cinnamon, cloves and sombhu), then while grinding add pepper ( 1 tsp) and add them. This gives rice a different taste.

2). Instead of tuvar dhal, you can also add green gram dhal and thatta payiru ( red choli beans/ cow beans).
If using cow beans either pressure cook it 4 whistles instantly and add or soak it overnight.

3). You can also omit tomatoes and cook.

Curd chutney / Curd Pachadi

This curd chutney ( dont know how to name this dish as this is called in kongunadu as "thayir thalichadhu") is a popular dish in kongunadu area.
The people here will do this when there is excess of curd in their home. Lets go to the recipe now.

Ingredients:

Curd - 2 cups

Onion - 2 medium - chop fine

Green chillies - 4 - slit into 2

Curry leaves - few



Salt

To temper:

Oil -  2 tbsp

Mustard seeds - 1/4 tsp

Gram dhal - 1/2 tsp

Urad dhal - 1 tsp

To garnish:

Coriander leaves - few

Method:

1. In a bowl, whisk curds and required amount of salt. Keep it aside.

2. Heat kadai and temper with the given ingredients.

3. Add onions, green chillies and curry leaves. Stir it till onions are transparent.

4. Remove from the flame and allow it to cool.

5. Add this mixture to the whisked curds.

6. Garnish and serve with idlis, dosas along with coconut chutney.

Tip:

1. Always cool the onion mixture before adding it to the curds, otherwise it will curdle.

2. This chutney along with coconut chutney gives a best combination for idlis and dosas.

3. Don't add water to chutney. If curd has water in it, remove it and add salt.

Before i take the photo, my hubby had finished half of it. So the bowl has only little one.