Arisi Paruppu Sadham / Rice Lentil Medley | Indian Rice Recipes

When it comes to weekend cooking or quick weeknight dishes, I prefer one-pot meals. Arisi paruppu sadham is one such dish which is traditionally prepared in our house as a quick one. It is native to the Kongu region of South India. This is one of the dishes which I used to dislike during my childhood days. But I started liking it as days passed and when I was away from home for job. Those were

Fried Coconut Chutney

This chutney recipe is little bit different from the usual coconut recipe. I came up with this recipe because I know that coconut flavor is enhanced with fried it an using it in recipes. So I just dry roasted it before grinding it in the mixer. I made this recipe for the Rava Corn Meal Idli's. You can click on the link to see the idli recipe of you can serve this chutney with dosa or the usual idli's too.

Ingredients:

------------

1/4 cup thinly sliced Shallots (I used the big ones)

1/4 cup dry grated Coconut

3 tbsp roasted split Chick Peas

1/2 + 1/4 tsp Cumin seeds

3-4 + 2 dry Red Chilies

1 Green Chili

Salt to taste

1/2 tsp Mustard Seeds

1 Sprig Curry leaves

1/4 tsp Asafoetida

1 tsp Oil

Method:

---------

1. In a pan dry roast dry red chilies, 1/2 tsp cumin seeds, green chiliesand cocnut. roast it until the coconut turns to slight brown. Off the flame and keep stirring to avoid the coconut from turning more brown. Allow it to cool.

2. Grind it to paste with salt and roasted spit chick peas in a mixer adding water to a paste.

3. In a seasoning pan, add oil and when it's hot add mustard seeds and when they start to sputter, add asafoetida, cumin seeds, dry red chilies and curry leaves.

4. When the dry red chilies try brown, add the shallots and fry until they turn brown.

5. Add the seasoning to the ground paste (chutney) and mix well to serve it with the idli or dosa.

Rava Corn Meal Idli with Fried Coconut Chutney

We have idli and dosa for most of the weekends as I get much time to prepare chutney and sambar which will be a nice combination. Today I thought of making idli for dinner, but didn't have any batter. So thought of this instant idli batter which is more healthier by adding vegetables to it. These idli's came out so good and it tasted better than the usual idli's.

I did make a little bit different way from the regular coconut chutney. So I named it as Fried Coconut Chutney. Click on the link to see the recipe. You can also see my recipe for Vegetable Sambar too.

Ingredients:

------------

for Idli Batter:

---------------

1 cup Rava

1/4 cup Yellow Corn Meal

1 cup thick Yogurt (I used Greek yogurt just for a change, you can use normal yogurt or 2 cups of buttermilk avoiding - if using buttermilk avoid adding water)

3/4 cup water

2 tbsp Eno (Fruit Salt)

Salt to taste


Vegetable filling:
-----------------
1 English Cucumber chopped with skin on
1 small Onion chopped
1 Green Chili chopped
1/4 tsp Ginger
1 small carrot grated
10-12 French Beans chopped
1/4 frozen or fresh Green Peas
1/4 cup Cilantro chopped
Note: You can use any choice of vegetables
Salt and Pepper to taste.
2 tbsp crushed Curry leaves
1/4 tsp Mustard seeds
1 tsp Oil


Method:
---------
1. Mix all the ingredients for the batter from the batter ingredients and keep it aside for about 15 mins to raise.
2. In a add oil, when it's hot add mustard seeds, add curry leaves and onion and green chilies, saute it for about a min.
3. Add the chopped vegetables onions, beans and carrots and saute it for about 3 mins or until they are 1/2 cooked.
4. now add the green peas and saute it again for 2 mins.
5. Now add the cucumber and saute it for about 1/2 min.
6. Add salt and pepper and add off the flame and mix well adding cilantro to it.
7. Add this vegetables to the idli batter and mix well.

8. In a idli cooker or pressure cooker grease the idli plates with a bit of oil and pour the batter and steam the idli's without whistle for about 15 mins in medium high heat or after you get steam you can cook if for more 7 mins, you can choose either way.
9. Off the flame and let it rest for about 5 mins and then open and keep it for more 2 mins before removing the idli's. Else it will be mushy, it needs to cook down a bit.

10. This is very tasty when served with this Fried Coconut Chutney and Vegetable Sambar.