Best with Appalam & Thayir!
Grandma Tip
Use only freshly pressed gingelly oil for that real Tamil aroma.
Erode Arisi Paruppu Satham
Erode Arisi Paruppu Satham
A traditional one-pot dish from Erode, made with rice, dal, and freshly ground spices. Known for its soft texture and bold flavor.
Difficulty
Serves
Cook Time
From
Chef Note
Don't skip the asafoetida — it's the secret to digestion.
How to Make
10 Steps- 1Step 1
Wash rice and dal separately Peel shallots Chop tomatoes Crush ginger lightly
- 1Step 1
coriander seeds, red chillies, cumin, pepper, ginger, curry leaves → coarse Then add garlic → pulse once
- 1Step 1
Heat oil Add mustard seeds Add shallots → sauté till soft Add green chillies
- 2Step 2
Add tomatoes Cook until soft & mushy
- 3Step 3
Add ground masala Cook till raw smell goes Add turmeric + salt
- 4Step 4
Add water Add dal Boil for 5–7 mins
- 5Step 5
Add rice Mix well Add coriander leaves
- 6Step 6
Cook for 3 whistles Let pressure release naturally
- 7Step 7
Soft, slightly mashy Thick consistency
- 1Step 1
Don’t reduce oil → gives taste Use shallots only Keep slightly mashy
Serve hot with Appalam, Pickle & Thayir!
Best Served With
Hot rice, papad, and a spoon of ghee.
Nutrition
(per serving)
- Calories420 kcal
- Carbs65 g
- Protein12 g
- Fat12 g
- Fiber4 g
Best Served With
- Appalam
- Pickle
- Thayir (Curd)
- Vathal
- Roasted Papad
Storage Tips
Store in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of water.
Recipe by
Namma Samayal Team
Traditional Recipes
Region
Kongu
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