ARISIYUM PARUPPUM AND CUCUMBER RAITA

This is the combination of rice and dhall.This recipe i learnt it from my friend who belongs to Erode (Tamil Nadu). This is very easy to make and delicious too. I made this one day for dinner , since I felt so lazy to cook elaborately. Everybody liked it.

Ingredients

Rice – 1 cup
Toor dhall – ½ cup
Sambar onion – 10 – 12
Tomato – 1
Garlic – 2 pods
Tamarind extract – ½ cup

Sambar powder - 2 tbsp
Water – 1/1/2 cup
Curry leaves – few
Cinnamon sticks, cloves – 2 (optional)
Oil, mustard seeds, cumin seeds, fenugreek seeds
Salt to taste

Method

1. Soak toor dhall for 10 mts .
2. Heat oil in a pressure Pan and pop up mustard seeds, fenugreek seeds and cumin seeds.
3. Add cinnamon stick and cloves.
4. Add the onions, curry leaves , garlic and tomato.
5. Saute well and when it is cooked add sambar powder.
6. Add tamarind extract and salt.
7. When it boils add toor dhall and rice.
8. Close the cooker, cook for 3 to 4 whistles in low flame.


Cucumber Raita

Ingredients

Finely chopped cucumber – 1 cup
Curd – 1 cup
Pepper powder - ¼ tbsp
Black / rock salt – ¼ tbsp
Chat masala – two generous pinch
Salt to taste
Peanut powder – 1 tbsp
(This Idea I adopted from SIL Vibaas)

Method

Combine all the ingredients except curd
Churn the curd and add to the mixture.
For peanut powder grind a handful peanuts in mixer.

This Entry goes to Rice Mela of Srivalli, Sapadu Ready of Aartee.