Most of the people in Tamilnadu have heard of arisi paruppu sadam. It is one of the popular variety rice in Coimbatore made with Rice and Toor Dal. Focussing towards health, nowadays rice consumption is becoming less and people are concentrating on these small grains and millets. I have tried this arisi paruppu sadam in Banyard Millet and it turned out well with good taste. Lets see how to do this millet variety rice.
Also view my other recipe of Banyard Millet Kuthiraivali Arisi Kanji / Banyard Millet Porridge
Ingredients:
- Banyard Millet - 1 cup
- Toor Dal - 1/4 cup
- Shallots - 5 to 6
- Tomato - 1 medium size
- Garlic - 4 pods
- Green/Red Chilli - 2 nos
- Jeera / Cumin - 2 tsp
- Mustard - 1/8 tsp
- Turmeric powder - 1 tsp
- Sambar Powder - 1 tsp
- Curry leaves - 1 sprig
- Coriander leaves
- Cooking Oil - 2 tbsp
- Coconut Oil - 1 tbsp
- Salt as per taste
Cooking Method:
- Soak Banyard Millet and Toor Dal for about half an hour. Wash thoroughly Before soaking.
- In a pressure cooker add oil followed by mustard.
- After it gets cracked add onion, garlic, curry leaves, cumin and then tomato one by one.
- Then add sambar and turmeric powder.
- Saute everything well for some time.
- For 1 cup Banyard Millet add 2 cups of water.
- Add salt and wait for the bubbles to come. After you see the bubbles add the millet and toor dal together, stir well, check for salt and close the lid.
- Wait for 3 whistles in medium flame. Switch off the stove.
- Open after the steam is left and add coconut oil and fluff it of with the fork smoothly. Add some coriander leaves too.
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