Arusi Paruppu Sadam is a famous Kongu Nandu Recipe, from South India. Almost most homes in Coimbatore and nearby towns cook this sadam of rice and thoor dal. Today for a variation I made this Tamilian favourite rice dish along with Thinai/ Foxtail Millet. I must share the goodness of millets and why our forefathers ate them, they are filled with fibre, proteins, minerals and vitamins. They are so filling and yet gluten free, a great addition if you are someone who wants to diet but eat healthy. Since they contain complex carbohydrates they are great for diabetics. Nowadays with the boom of many organic stores in India we find these millets priced high but mind you millets are in general organic because of the nature in which they are cultivated since they are resilient to pests.
I must tell you that I am so loving this combination of millet and dal makes it wholesome with added vegetables. I felt so full just like eating rice but I know this is sure a healthy alternative to white rice. Foxtail millet does not have any distinct taste like brown rice, they are bland and require flavouring or can be paired with curry.
THINAI ARUSI PARUPPU SADAM RECIPE
Recipe Source - Own
Prep time - 10 mins
Serves - 3-4 generously
Thinai Arusi/ Foxtail Millet - 1 cup
Thoor Dal - 1/4 cup
Water - 4.5 cups
Gingelly oil / any cooking oil - 2 tsp
Mustard seeds - 1/2 tsp
Whole Jeera/ cumin - 1/2 tsp
Curry leaves - 1 spring
Asefotedia/ Hing - 2 pinches
Onion - 1 large finely chopped
Garlic pods - 4-5 chopped
Tomato - 1 large chopped
Carrots - 1 chopped
Green Beans - 8-10 chopped
Turmeric powder - 1/4 tsp
Sambar powder - 2 tsp
Salt- to taste
Coriander leaves - to garnish
Ghee- 1 tsp (optional)
1. In a Cooker/ wide non stick pan heat oil splutter mustard seeds, whole jeera, add the hing, curry leaves, chopped garlic and onions mix well, let it cook for a minute until the onions turn transparent. Now add the tomato and mix well let it cook for a minute
2. Now add the chopped vegetables (you can add any vegetable of your preference) and let it cook for a minute, stirring now and then
3. Now add the spices give it a good mix and add water bring it to a boil. Add the soaked thinai and dal to the boiling water, check for salt and spice. Now cover the lid and add the weight (for pressure cooker) and cook covered for 10 minutes or for 3 whistles. Switch off
4. Once the pressure gradually stops open the lid, mix well, garnish with coriander leaves and if you are adding ghee add now.
Serve immediately or store in a hot pack
Thinai/ foxtail millet is easy to cook and I used a pressure cooker for cooking the dal well.
I added carrots and beans to this preparation. You can use veggies like ladiesfinger, peas, cauliflower for more taste
Adding ghee is totally optional, but it enhances the flavour
For 1 cup thinai/ foxtail millet you need 3 cups water too cook. Since I have added dal I increased the water. Also this Thinai Paruppu Sadam I made it a bit semi gravy you can make it dry by reducing the water by 1/2 cup