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/ Paruppu Sadam


Rice 1 cup
Toor dal 1/2 cup
Onion 1 , chopped
Tomato 1/2 , chopped
Garlic pods 2 , chopped
Green chilly 1 , slited
Turmeric powder 1/4 tsp
Corriander leaves Few, for
Oil / Ghee 1 tbsp
Salt to taste

For Tempering

Mustard seeds / Kadugu 1/2 tsp

Urad dal / Uluntham paruppu 1/2 tsp
Fenugreek seeds / Venthayam 1/4 tsp
Cumin seeds / Jeeragam 1/4 tsp
Pepper Corns / Milagu 1/4 tsp
Dry red chillies 2
Curry leaves a spring
Asafoetida a pinch

Wash the rice and dal and soak it for

10-15 mins.
Grab the needed ingredients.

Heat oil in a cooker and temper it with

the given ingredients. Wait till mustard
Then add the onions , garlic and
greenchilli and saute till the onions
become soft.
Now add the tomato and fry for a min.
Add the drained rice & dal to the onion
tomato mixture.
Add water in 1:2 proportion ( rice & dal
1 &1/2 cup means 3 cups of water). Add
powder and enough salt and give it a
good mix.
Close the lid and pressure cook for three
whistles and simmer it for 3-4 mins and
switch off the flame. Let the pressure
releases by itself and open the pressure
cooker. Garnish with few corriander
Drizzle a tsp of ghee and serve hot with
potato fry or with any spicy side.
Adjust the spice according to your
You can add mixed vegetables 1 cup
(carrot, potato, beans, peas ,brinjal and
drumstick) to make it more nutritious.
You can also decrease the amount of
chillies and add a tsp of sambar
powder to make it a different aromatic