Arisiyum Parupu Satham

Yet another delicacy from the kongu region and my second entry for JFI - Toor dal. This is a simple, no-nonsense one-pot dish and really easy to make. I make this dish when I need a quick fix for a no-compromise meal and neither in a mood to cook, nor to eat out. This meal has different versions and this is how my grandmother / mother make it at home. I remember the taste of dal and rice with ghee melting inside my mouth. A pretty impressive meal when you are back from school and hungry. I wish someone cooks for me now when I am back from office. My aunt prepares it with moong dal and I will post the recipe sometime later.

The consistency of the completed meal is somewhat mushy and somewhere between bisi bele bath and plain steamed rice. It tastes heavenly when had with ghee or yogurt. You can also have it with kathirikaai kara kuzhambu / brinjal curry.

Ingredients:

Rice – 2 cups
Toor dal – 1 cup
A small sized onion – 1
Tomato – 1
Dry red chillies – 2 or 3 (According to the spice level)
Curry leaves – 1 spring
Turmeric – 1
Sambar powder – 1 tbsp
Garlic – 2 pods
Salt
Oil

Optional ingredients :

Cinnamon – 1” bark
Clove – 2


Click here for the complete recipe