Dal, Garlic, Indian, Lunch, Shallots

KonguNaadu ArisiParuppu Saadam / Variety Rice with Lentils

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Today’s recipe comes from the Western part of Tamil Nadu, South India. This is a famous dish among that area. I think every household in that place will have their own version of making this ArisiParuppu Saadam.

But I haven’t had this dish until I’m married. So obviously I learnt this from my Mom – in – law. In my husbands home this is made at least once a week. Its one of my husbands favorite too. So I have to learn to make this. I have seen my mom in law make this so easily. Now I to learnt to make it in jiffy , but in my trusted Rice cooker. I use this one. This have lot of options like slow cooker, brown rice, soup, oats and many. The rice cooks perfectly and I love how i don’t have to always keep an eye on rice. Just set it and forget. When its cooked it goes to warm mode and also it alarms you with sound.

Now coming  to the recipe, its so simple, easy to make. Though I have made a lot of times, I never got to click pictures. So this time I made sure to take picture before digging into it.Just add all ingredients into rice cooker,that’s it. Done . How easy, Right? Just have to soak rice and dal at least 30 minutes before. It helps lentils to cook well. In my husbands aunt home they add some grated coconut too. It enhances the taste. However I give here without coconut. I hope you try this and give me your valuable feedback.

KonguNaadu arisiparupu saadam


Rice – 1 1/2 cups (i used Ponni Parboiled)

Toor dal – 1/4 cup

Shallots – 6 or 7 peeled and sliced

Tomato – 1 big chopped

Garlic – 2 or 3 pods peeled

Jeera – 1 tsp

Mustard seeds – 1/2 tsp

Asafoetida – A generous pinch

Curry leaves – few

Oil – 1 tsp

Ghee / Clarified butter – 1 tsp

Water – 4 cups

Salt – as required


  • Soak rice and too Dal for at least 30 minutes. Then drain water and keep aside.
  • In a pan heat oil, crackle mustard seeds and jeera.
  • Add Shallots, Curry leaves and garlic.
  • Saute’ till shallots turns golden. Add tomatoes and turmeric powder, red chilli powder and Asafoetida.
  • Saute’ till raw smell goes. Add soaked and drained rice, toor Dal.
  • Mix thoroughly. Add this to rice cooker pan. Add water and required salt.
  • Switch on the rice cooker and click white rice button.
  • When done serve warm with ghee and fryums.
Arisi parupu saadam



  1. AG

    One of my favourite dishes. Did my UG in Coimbatore and got stuck to the taste of this dish. Eating this hot rice with ghee…slurp…

  2. This is one of my fav comfort foods 🙂

  3. I must try this. I simply love rice!

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