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Thattapayiru arisi paruppu saadam

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Recipe for thattapayiru arisi paruppu saadam. A very kongu style rice dish made with cow pea and parboiled rice. Recipe with step by step pictures.

  • Total Time: 6 hours 30 mins
  • Yield: 3 servings 1x


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. The tomatoes will get cooked and become juicy.
  6. Add in the simmering rice along with the water to the pressure cooker.
  7. Mix well.
  8. 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!
  9. 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!
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 6 hours
  • Cook Time: 30 mins
  • Category: Main Diah
  • Cuisine: Tamilnadu
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