Ingredients
Scale
- 1/3 cup thattapayiru , brown cowpea
- 1 cup parboiled rice / puzhungal arisi
- 2 tablespoon Indian sesame oil / gingely oil
- 1/4 teaspoon mustard seeds
- 3 dry red chillies, broken into pieces
- 2 sprigs curry leaves
- 1 onion, chopped
- 15 Indian small onions, shallots, sliced
- 5 cloves garlic
- 1 teaspoon salt
- 3 tablespoon sliced coconut pieces
- 1 tomato, chopped – preferably country tomato
- 1 teaspoon kuzhambu milagai thool (or) sambar powder
- Ghee while serving
Instructions
- Soak the thattapayiru for 5-6 hours. Soak the rice for one hour. Drain both the rice and lentil and set aside. While starting to cook, add 3 cups of water to the rice and dal mixture and keep it on a low flame. Let the rice and dal start simmering on a very low flame while we will get the masala fried and ready in the mean time. Let the flame be on low.
- Heat oil in a pressure pan / pressure cooker and add in the mustard seeds, dry red chillies and curry leaves. Add more dry red chillies (broken into half), if you want a spicy rice. Add in the onions, small onions and the garlic.
- Add in the salt and saute for a good five minutes till the onions are cooked well and soft. The onions will start to brown. At this stage, add in the sliced coconut pieces.
- Also add in the chopped tomatoes. Add in a teaspoon of kuzhambu milagai thool. If you do not have kuzhambu milagai thool, you can substitute it with sambar powder. Saute for 5 minutes.
- The tomatoes will get cooked and become juicy.
- Add in the simmering rice along with the water to the pressure cooker.
- Mix well.
- Cook the rice in a pressure pan for 3 whistles on medium flame. Remove from heat. Wait for the pressure from the cooker to release naturally. Do not omit this step!
- Thattapayiru Arisiyum paruppum saadham is ready to be served! This dish is always ALWAYS served with hot ghee. Just add a teaspoon and mix and enjoy your meal!
- Prep Time: 6 hours
- Cook Time: 30 mins
- Category: Main Diah
- Cuisine: Tamilnadu