Thuvaram paruppu sadham (rice with split pigeon peas) is a traditional one-pot meal popular in Tirunelveli. This flavorful rice is an easy-to-prepare meal itself and hence can be packed for children’s lunch box. This is one of our favorite lunch meals 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 used to prepare this palatable rice on the day when we all return home after a vacation; it is mainly because it can be prepared with commonly available ingredients and does not require any vegetable. 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 this delicious rice:
- 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 use chopped shallots for flavor and saute 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.
- If you can also add a handful of moringa (drumstick) leaves before adding salt.