Thuvaram paruppu sadham (rice with split pigeon peas) is a traditional flavorful one-pot meal popular in Tirunelveli. I prepare our favorite thuvaram paruppu sadam for lunch on a lazy weekend. It is so delightful when we pour coconut oil lavishly over the rice and relish with crunchy appalam or papadam (sun-dried lentil discs) & vengaya vadagam (sun-dried lentil with shallot balls).
My mother usually prepares this palatable rice on the day when we all return home after a long summer vacation as it does not require any vegetable and can be prepared with commonly available ingredients. She simply serves with appalam, koozhvatral and vadagam. But on other days she used to serve this rice with cluster bean stir-fry (kothavarai poriyal) or okra stir-fry (vendaikai poriyal) and coriander seeds chutney.
Please check below the recipe for delicious thuvaram paruppu sadham rice:
Time taken: 30 min
- Boiled Rice (puzhungal arisi) – 1 cup (200 g)
- Red gram or split pigeon peas (thuvaram paruppu) – 1/3 cup (app. 65 g)
- Turmeric powder – 1 tsp
- Asafoetida (hing) – a pinch
- Salt – 1 tsp
- Water – 3 cups (600 ml)
- Red chillies – 8 Nos
- Coconut pieces – 5 Nos (each 1 inch)
- Tamarind – gooseberry sized
- Cumins – 1 tsp
- Shallots – 10 Nos
- Garlic – 4 pods
- Coconut Oil – 1 tbsp
- Mustard seeds – 1/2 tsp
- Curry leaves – 1 sprig
- Vengaya Vadagam – 4 Nos.
Mise en Place:
- Soak tamarind in water and keep aside.
- Wash rice & lentils and keep aside.
- First grind red chillies & cumins into a coarse powder.
- Add coconut, shallots & garlic and grind for 30 sec.
- Add tamarind (after removing fibers or seeds, if any) along with soaking water and grind into a smooth paste.
- Add rice, red gram and water into a pressure cooker and bring them to a boil in medium flame.
- Add turmeric powder, salt, ground paste, asafoetida, mix them well and bring to a boil.
- Close the pressure cooker and simmer for 10 min.
- Meanwhile heat a small pan with oil (1 tsp) in medium flame.
- Add mustard seeds, when spluttered add curry leaves and saute for 30 sec.
- Transfer the spluttered mustard & curry leaves to a bowl and keep aside.
- Now add remaining (2 tsp) oil into the same pan and heat the pan.
- Add crumbled vengaya vadagam and fry in low flame.
- Remove them from pan before getting burnt.
- When the pressure releases from cooker add tempering into the rice.
- Mix them gently and serve hot with crunchy papads.
- If you do not have vengaya vadagam, you can add sauteed chopped shallots along with curry leaves.
- I have used rice & lentil in the ratio of 3:1, if you like you can also try at 2:1 also.
- You can also add a handful of moringa (drumstick) leaves before adding salt.