Paruppu Sadam

Paruppu Sadam

Paruppu Sadam

Veg

Rice and toor dal cooked together — raw rice and toor dal rinsed and pressure-cooked in the ratio of approximately two to one with turmeric and salt, mashed to a porridge-like consistency and finished with a generous pour of ghee. The simplest and most fundamental preparation in Tamil Brahmin cooking; made daily for infants, the elderly, and anyone who is unwell, considered the most easily digestible and nourishing meal. Eaten with mor kuzhambu, pickle, or just more ghee. The quality of the ghee — ideally home-churned from curd — is the single variable that distinguishes a remarkable paruppu sadam from a merely adequate one. The preparation that every Tamil Brahmin learns to cook first.

Cuisines

Chettinad Tamil Brahmin Kongunadu Madras Udupi

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

1 cup raw rice
1/2 cup toor dal (split pigeon peas)
1 medium onion, finely chopped
1 medium tomato, chopped
2 tablespoons ghee or oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 pinch asafoetida
2 nos dry red chilies
1 sprig curry leaves
1/4 teaspoon turmeric powder
1 teaspoon sambar powder
— salt to taste
3 cups water
2 tablespoons coriander leaves, chopped

Instructions

  1. 1 Wash the rice and toor dal together under running water until the water runs clear.
  2. 2 Soak the rice and dal in water for 20 minutes.
  3. 3 Heat ghee or oil in a pressure cooker over medium heat.
  4. 4 Add mustard seeds and let them splutter.
  5. 5 Add cumin seeds, asafoetida, dry red chilies, and curry leaves. Sauté for a few seconds.
  6. 6 Add the chopped onions and sauté until they turn translucent.
  7. 7 Add the chopped tomatoes and cook until they become soft.
  8. 8 Add turmeric powder, sambar powder, and salt. Mix well.
  9. 9 Drain the soaked rice and dal, add them to the cooker, and stir to combine with the spices.
  10. 10 Add 3 cups of water and mix well.
  11. 11 Close the pressure cooker lid and cook for 3 whistles on medium heat.
  12. 12 Allow the pressure to release naturally, then open the lid.
  13. 13 Gently fluff the rice and dal mixture with a fork.
  14. 14 Garnish with chopped coriander leaves before serving.

Tips

For a richer flavor, you can add a little more ghee before serving. Adjust the sambar powder based on your spice preference.