Arisiyum Paruppum

Prep Time:15 m     Cook Time:20 m

Serves:3

Ingredients

Rice                   - 3/4 cup

Toor Dal            - 1/2 cup

Onion                 - 1

Curry Leaves      - 2 sprigs

Grated Coconut  - 2 tblsp

Cinnamon Stick  - 1" piece

Clove                   - 3

Turmeric Powder - 1/4 tsp

Salt                       - to taste

Ghee + Oil           - 1 tblsp

To Grind

Garlic           - 4 clove

Red Chilli     - 2

Peppercorn   - 1/2 tsp

Cumin Seed  - 1 tsp

Curry Leaves - 1 sprig

Method

• Wash and soak dal and rice for twenty minutes.
  
• Meanwhile slice onions and grind the ingredients under to grind into a paste.
     
• Heat oil and ghee in a pressure cooker,add clove and cinnamon stick followed by curry leaves and onion.Add little salt and saute till onion becomes transparent.Then add the garlic red chilli paste and turmeric powder and fry till raw smell goes off.
     
• Now add required amount of water and bring it to boil(I used 2 & 1/2 cups of water,1:2 ratio).Add dal and then after five minutes add rice.Add salt and grated coconut.Close the lid and wait for two whistles.Once pressure is released open the lid and fluff the rice with a fork and serve hot with gingelly oil drizzled on top or with onion raita.
                                
     

Little Words

• The rice would be spongy spongy.
• Instead of grinding red chilli it can be added while tempering.
• Coconut can also be ground and added.
• Traditionally this rice is made with split valour dal/avarai paruppu/dried and split mochai.

Memories

           This is  one of the most favourite dishes that I love to eat prepared by amma.The taste doubles when the rice is served hot on plantain leaf with a drizzle of ghee or gingelly oil.This had been in the draft for a really long time and this mother's day am finally able to post this and hope to share my memories and thoughts in the future posts.