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Arisi Paruppu Sadam is a basic, go-to everyday meal, popular in Coimbatore and in South Indian cuisine. This one pot meal is made with Ponni parboiled rice, toor dal, onion, garlic and tomato as main ingredients.

In this post, let’s see how to make a delicious Arisi Paruppu Sadam my style, yet will impress your family and friends.

arisi paruppu sadam

Make Arisi paruppu sadam any day throughout the year, it’s one of the easiest meal with simple ingredients available in any pantry.

Check out my very similar puli sundal recipe we make at home and this paruppu urundai kuzhambu recipe.

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I have tried this when I started to cook and it did not turn out good, something was off. Moreover, I overcooked and the dish became mushy. Thought the dish was supposed to be like that and never tried again.

In this social media era, I get to see lot of people raving about this dish and got too tempted to try again, knowing this time I can do it better 😃👌🏻

What is Arisi paruppu sadam?

Arisi Paruppu Sadam is a traditional dish made with rice and lentils in South India, Tamil Nadu mainly. It is a delicious, hearty, simple and comforting meal. It is made typically with Ponni parboiled rice and toor dal (or thatta payaru/ mixed beans) cooked together with spices.

Ingredients

Here are the ingredients needed for Arisi Paruppu Sadam

arisi paruppu sadam ingrdients
  • Parboiled rice – Puzhungal arisi – I used Ponni parboiled rice
  • Toor dal – Adds protein as well as flavor to the dish.
  • Onion – I like to use whole small onions for my Arisim paruppu sadam
  • Tomato – Balances taste with mild tart.
  • Garlic – For flavor as well as taste
  • Spice powder – I used sambar powder, it has a blend of spices that’s perfect for this rice.
  • Turmeric – For colour and it’s goodness.

See recipe card for full list and quantities.

Step by step images

Let’s see how to make arisi paruppu sadam.

wash

1. Wash rice and toor dal firstly, 3-4 times or until water runs clear.

temper

2. After that, heat a pressure cooker with oil. Once hot, splutter mustard, add red chillies, urad dal, chana dal and roast until crisp. Then add cumin and curry leaves.

onion, garlic

3. After that, add small onion and garlic.

saute

4. Saute furthermore until garlic turns golden here and there.

tomato

5. After that, add tomatoes, a pinch of salt.

soften tomato

6. Saute furthermore until tomatoes turn mushy. Then add sambar powder and turmeric powder and mix well.

rice, dal added

7. Then, add rice and dal drained from water.

saute

8. Saute furthermore for a minute.

water, salt

9. After that, pour water, add required salt, mix well and bring to boil.

boil

10. Pressure cook for 3-4 whistles in medium flame.

pressure cook
arisi paruppu sadam ready

11. Let the pressure release naturally.

arisi paruppu sadam ready

4. Once done, finally open the pressure cooker and give it a mix.

I like to give 5 to 10 minutes of standing time before serving. Arisi paruppu sadam is ready. Serve with a generous dose of ghee and some fryums by the side.

arisi paruppu sadam

Substitutions

  • Toor dal – instead of toor dal, you can use brown cow peas (thattai payaru)
  • Spice – use green chilli or, mixture of red and green chilli.
  • Vegan – Instead of ghee, you can use sesame oil as I know it will be good for this combo (we use it generously in our puli sundal, which is similar).
  • Sambar powder- Alternately, use ½ teaspoon red chilli powder and 1 teaspoon Coriander powder for this recipe
  • Small onion – You can use 1 sliced large onion too.

Variations

  • Spicy – add black pepper while tempering or crushed black pepper along with garlic.
  • Deluxe – add mixed dals or legume (brown cow peas/ thattai payaru) instead of just toor dal.
  • Kid friendly – add crushed potato chips as topping and make it more nutritious by adding in some keerai. Any keerai variety should work.

See this tangy version of this recipe on my website!

Equipment

I like to use my pot shape cooker (aluminium finish) best for this. If you are a beginner, do use aluminium finish or non stick instead of steel ones as it may get burnt at the bottom easily.

Now let’s see what are the possible things that leads to burnt bottom.

  • It gets easily burnt when you are using more water proportion.
  • Soaking does helps in soft texture but it can be easily get mushy, which can lead to burnt bottom, especially if you give more whistles than needed.
  • Do not cook over high flame as it leads to water absorbed quickly, leading to burnt bottom. So after you get whistle, make sure to cook in medium flame.
  • Pressure cooker material – Stainless steel pressure cookers easily can give you burnt bottom if you do not know the knack.

Storage

It is good for lunch box, I would not recommend storing for long time at room temperature more than 10 hours since we have dal, tomato and onion in this recipe.

Top tip

  • Parboiled rice takes more water than raw rice. Also the aged rice can take more water. So, depending on the variety and how you want the dish – dry or soft, the water quantity can be adjusted. I like 3 cups water perfectly for my liking.

FAQ

Can I use other rice varieties like Sona masuri, basmati or Seeraga samba for making arisi paruppu sadam?

Arisi paruppu sadam is supposed to be prepared with parboiled rice actually. So, I suggest to stick to parboiled ponni rice. Least you can use sona masuri but would not suggest basmati or seeraga samba, as it will give you mushy results.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this Arisi Paruppu sadam recipe :

Serving Suggestion

Serve it with a side of potato curry or pickle or fried papad, in fact fryums are best option. In addition, topped with ghee in melted form. I also love it, topped with sesame oil (vegan option).

arisi paruppu sadam recipe

Recipe card

Arisi Paruppu Sadam is a basic, go-to everyday meal, popular in Coimbatore and in South Indian cuisine made with Ponni parboiled rice, toor dal, onion, garlic and tomato as main ingredients

Course Main Course

Cuisine Indian

Prep Time 15 minutes

Cook Time 15 minutes

Servings 3 people

Cup measurements

  • 1 cup Ponni parboiled rice
  • ¼ cup toor dal
  • 15 small onion
  • 6 Garlic cloves
  • 1 tomato
  • ¼ teaspoon Turmeric
  • 1 teaspoon Sambar powder
  • 3 cups Water

To temper

  • 1 tablespoon Sesame oil
  • ½ teaspoon Mustard
  • 1 teaspoon Urad dal
  • 2 teaspoon Chana dal
  • 1 teaspoon Cumin seeds
  • 3 Red chillies
  • Wash rice and toor dal firstly, 3-4 times or until water runs clear.

  • After that, heat a pressure cooker with oil. Once hot, splutter mustard, add red chillies, urad dal, chana dal and roast until crisp. Then add cumin and curry leaves.

  • After that, add small onion and garlic.

  • Saute furthermore until garlic turns golden here and there.

  • After that, add tomatoes, a pinch of salt.

  • Saute furthermore until tomatoes turn mushy. Then add sambar powder and turmeric powder.

  • Then, add rice and dal drained from water.

  • Saute furthermore for a minute.

  • After that, pour water, add required salt, mix well and bring to boil.

  • Pressure cook for 3-4 whistles in medium flame.

  • Let the pressure release naturally.

  • Once done, finally open the pressure cooker and give it a mix.

  • Parboiled rice takes more water than raw rice. Also the aged rice can take more water. So, depending on the variety and how you want the dish – dry or soft, the water quantity can be adjusted. I like 3 cups water perfectly for my liking.