Arisi Sundal – South Indian Breakfast / Dinner
Arisi Sundal is a traditional Tamil Nadu tiffin prepared by cooking roasted rice & dhal together and then seasoned with spices and flavored with coconut & peanuts. This tummy filling recipe is easy to prepare and generally used to feed a crowd in a jiffy. 😀
With respect to the name ‘Arisi Sundal‘, I still wonder why this is called as ‘sundal‘ as we used to refer to salads made of pulses as ‘Sundal‘ in Tamil Nadu. But, we still call it ‘Rice Sundal’ and eat this in our house. 😐 May be, it’s because we use a vessel called ‘Sundu‘ made of bronze and a thuduppu that resembles a boar oar to stir the sundal with. 😐 😐
When I was a kid, I was not a big fan of this one or any upma varieties myself. But, as I started cooking, the simpler ones to cook suddenly appeared delicious to me. This is one such simple tiffin that became my favorite after my cooking era began. 😀 Do remember to pair it up with nice accompaniments to take out the boring component for this tiffin.
As this Rice Sundal can be prepared with very basic ingredients at home, it will be surely on the menu when we are surprised by our guests. Unlike our other upma varieties, you do not have to add onions in this one, which makes arisi sundal a perfect satisfactory and filling meal on fasting days. The roasted rice & moong dhal with the flavor of coconut, peanuts & curry leaves will surely make the meal tasty. If you are feeling bored to cook upma and yet want to cook something easy, you can try this arisi sundal.
Over to “Arisi Sundal Recipe” from Homemaking Delight with step by step photos…
Arisi Sundal Recipe – South Indian Breakfast / Dinner Recipe
Raw Rice – 1 cup
Moong dhal (Paasi paruppu / Payatham paruppu) – 1/8 cup
Coconut – 1/3 cup
Oil – 3 tblsp (preferably coconut)
Mustard Seeds – 1 tsp
Red Chilly – 3 or 4
Asafoetida (Hing) – 1/4 tsp
Peanut – 1/4 cup
Curry Leaves – few
Water – 2 & 1/4 cups
Salt as required
- Dry roast the dhal & rice separately in a pan with constant stirring until it starts to turn golden brown & a nice aroma arises.
Heat oil in a pan and add mustard seeds. Let it splutter and add red chilly, asafoetida, curry leaves & peanut. Saute them for a minute or so.3. Add water & salt to the pan and bring it to boil.4. Once the water starts to boil, add the roasted rice & dhal, mix it well & cook it closed by a lid.
5. If the rice turns mushy when you press it between two fingers, it’s well cooked. Switch off the flame now. Finally, add the shredded coconut to the sundal and mix it gently.6. Serve it warm with Sambhar or Coriander chutney– Kothamalli Chutney. You can also pair it with Coconut Chutney. As we have already added peanuts in this, you can prepare coconut chutney using fried gram dhal (Pottu Kadalai).
You might wanna check out our Arisi Upma/Rice Upma Recipe that is close to this one. 🙂
- You can do the above procedure in pressure cooker directly with 2 cups of water & allow it to get cooked for 3 whistles.
- Please do not skip peanuts or coconut in this recipe as they are mainly used to add more flavor to the otherwise-boring tiffin.
- You can do it using Basmati rice also.
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