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Kongunadu Arisimparuppu Saadham with Val dhal /Avarai Paruppu Saadham/Val Dhal Rice Recipe



Arisimparuppu- ( In Tamil- அரிசிம்பருப்பு - அரிசியும் பருப்பும்) Rice + Lentils . It is a kongunadu style dhal rice , very easy and a comfort food for anyone from kongunadu Smile. Sambhar rice, pongal everything has the same Rice and some dhal combinations, but the procedure  differs and so does the taste.

Arisimparuppu is either made with thoor dhal or Split Val dhal. I have posted earlier a thoor dhal used arisimparuppu recipe. with minor changes, but not touching the authentic roots, here comes another recipe. Val dhal gives an enhanced flavor to the rice. Pieces of coconut are normally added in the mutton curry, chicken curry and in  the Arisimparuppu Rice in the rural parts of Kongunadu District and I simply love it. In kongunadu kitchen,you can find the wide use of ponni boiled rice, shallots and coconut and you can find everything in this recipe, and that may be one of the main reasons I love it Winking smile .


1 1/2 cup ponni pulungal arisi ( ponni boiled rice) *

3/4 cup minus 2 tbsp split val dhal / avarai paruppu

about 15  shallots/ pearl onion chopped

5 to 6 pieces of peeled whole garlic

1 small size tomato, chopped

2 thai green chillies, split lengthwise

1/8 tsp asafoetida

few springs of curry leaves

2 to 3 dry red chillies (broken)

1 tsp black mustard

1 tsp channa dhal / kadalai paruppu

1 tsp or more kuzhambu Milagai thool/ Sambhar Powder

1/4 tsp turmeric powder

1/4 cup sliced coconut

1 tbsp. coriander leaves, chopped

4 tbsp. Cooking Oil

Salt ( as per taste)



1. Soak rice and lentils in water for 10 minutes( Do not soak any longer, else the lentils will be mushy when pressure cooked). Drain and Reserve.

2. In a pressure cooker, add oil, and once it is hot, add the dry red chillies, mustard and channa dhal. once the mustard splutters and channa dhal turns golden brown, add the shallots, garlic,green chillies , coriander leaves and curry leaves. Saute at low medium,until the shallots becomes translucent.

3. Add the tomato and sauté until mushy. Reduce to low flame, add 3 1/4 cup water, then the rice and lentil, followed by  the Kuzhambu Milagai Thool/ Sambhar powder, turmeric powder, asafoetida ,coconut slices andsalt.

4. Cover with lid with the weight on and cook for 3 sounds on medium flame.

5. Even after the pressure goes off, wait for 5 more minutes  and then use the spoon to give a gentle stir to mix the rice once. At this point a teaspoon of ghee can used to stir.

6. Serve it  hot with coconut oil or ghee for the first serving and with yogurt for the second serving, with potato- brinjal poriyal. That is how it is served Smile normally.


1. The rice and lentil should be cooked, not be mushy. the consistency shouldn’t be like what we cook for pulao and it shouldn’t be mushy like pongal – hope you got it Winking smile.

2. The rice : lentil should be 2 : some what lesser than 1 always. And the water is calculated like for 1 cup of rice ( take only rice into account and not the dhal here), it is two cups and a small portion, but not too much for the dhal. Here in the recipe, for 1 1/2 cups rice, I have added 3 cups water and just 1/4 additional water for the dhal.

2. Do not add more tomato, else it will ruin the taste.

3. If not using boiled rice, substitute with sona masoori.

4. Split Val dhal can be found in lentil aisle in desi grocery stores.

5. The sliced coconut is frozen and it is desi delight brand.

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Read the entire recipe here

Homemade Strawberry Jam Recipe

strawberry jam

We had been to a nearby strawberry farm and as a result of it, had about 5 pounds of strawberries. There was nothing in mind other than to make the strawberry jam. Homemade – the best, feel so content and happy when my kiddo doesn’t want to have his favorite store bought jam and prefers for his mom made jam Smile.

Homemade Strawberry Jam without Pectin / Homemade Strawberry Jam using Lemon Juice



4 lbs. fresh strawberries, hulled

5 cups granulated sugar

3/4 cup (or more) lemon juice



1. Wash the strawberry and dry them using a paper towel. Chop and then mash- optional( I didn’t mash)

2.In a pot,bring in the strawberries, sugar and lemon juice and stir at low flame until the strawberries are dissolved. Then increase the flame to high and continuously stir( but make sure it is not burnt) until it reaches a thick sauc-ey consistency as in the video.

Right consistency for the Perfect Strawberry Jam

3. Transfer it to sterile jar ( s) and seal. Put the jars for water bath for longer shelf life and then refrigerate. Have it over bread/bagels or lick it as such Smile.  I was able to make 1 big jar and 1 medium size jar full of jam. The petite jar in the picture was shared with one of our friends Smile.

How to sterilize the jars

Bring a pot of water to boil. Switch off the flame and put the pre-washed jars and lids into the hot water for about 10 minutes. Remove and wipe off the moisture using a paper towel or a clean towel and place it over a clean towel/ paper until the jam is transferred.

Water Bath

Place the jam filled –sealed jars in hot boiling water for about 10- 15 minutes exactly. This will help in the long shelf life of the jam/preserves.

Repairing the runny jams

If the jam is runny even after a long stir or if you feel that the already canned jam is runny the quick fix is to add some lemon juice and stir. The jam will get fixed Smile.

Other important things to remember

I referred so many recipes all around the web,which called for about 10 minute stirring, which didn’t work out (atleast for me)…you need to stir even more longer for the perfect jam consistency. While stirring make sure you are doing it continuously, else you have high chance of burning it, and also at the last stage, making usre it is not overdone.

For the mentioned quantity I split into three portions ( half the way I realised Winking smile ) and continued stirring, as frequent stirring is easier with small quantity.

Recipe Source allrecipes and so many websites were referred.

Label Courtesy : eatdrinkchic

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Read the entire recipe here

Paneer and Corn Pakora Recipe



My second one got a pack of papodums from the pantry and asked to fry those Winking smile , guess he wanted to remind me that it has been long time since I fried those for him Winking smile. He loves papodums, pakoras, murukkus- anything that is crunchy and slightly spicy. There was a pack of paneer block lying in the refrigerator, so I asked him to wait for an hour and prepared these pakoras.

Paneer and Corn Pakora Recipe


1 cup grated paneer

3/4 to 1 cup chick pea (gram) flour

2 tsp. rice flour

1/4 cup corn (crushed)

1 medium size onion finely chopped

2 to 3 green chillies *

few sprigs curry leaves

3 to 4 tbsp. coriander leaves

1/ tsp. asafoetida

1/2 tsp. red chilli powder*

1 tbsp. ginger garlic paste

Salt (as per taste)      

Oil ( For deep Frying)



1. In a medium size bowl, add all the ingredients one by one, except the oil and knead with the fingers, until it forms a dough.

2. Heat a pain with oil for deep frying and once it is hot, pinch out small pieces of dough and drop in the oil. Fry on both sides, until golden brown and crisp on both the side. Once done, drain on a paper towel, to absorb excess oil.

3. Serve it with your favorite dip.


  • A big pinch of ground saunf can be added for extra flavor.
  • Using the pulse mode in the blender, churn once for crushing the corn.
  • Red chilli powder and green chillies can be added according to your taste buds.
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Read the entire recipe here

Thai Mango Ice-cream Recipe ( with coconut)

On one friday, few weeks ago, we were having our dinner in a Thai restaurant and my kids wanted the mango icecream for dessert. That was our first time at the restaurant and the main course, soup and the appetizer that we ate were not that good and I didn’t want to waste even more by ordering a dessert Winking smile. But with the kids demanding, we ordered the icecream. And, the icecream was damn delicious and the best( est) mango icecream I have ever tasted. As soon as I licked it first, I started googling with my phone for the thai mango icecream and fell upon Tarla Dalal’s recipe. I had all the ingredients needed,so the first thing to do on the next morning was trying this icecreamSmile. I made a big batch of it and it was lipsmacking good Smile.
Thai Mango Icecream Recipe
1 can sweetened mango pulp ( 30 oz.)
20 gm. mango pudding mix / mango custard powder
1 mango peeled and chopped (optional)
200 gm. coconut cream *
Sugar (as needed)
20 oz. heavy whipping cream
1.Chill a metallic bowl in the freezer for about 10 minutes. Bring all the ingredients except the chopped mangoes and beat at medium speed until it forms a stiff peak, using a electronic hand mixer or stand mixer.
2. Cover and freeze for 1 hour. Remove and beat again. Cover and freeze again. Repeat the same step for about 3 to 4 times. This will help to make the ice cream creamy and break down the ice. Just before putting the mixture in the freezer for the final time, add the chopped mangoes.
3. While serving, drizzle some chocolate sauce or serve as such Smile.
  • I used KTC brand creamed coconut, by diluting it. Coconut milk can also be substituted.
  • No need to dilute the custard powder. It has corn starch in it, so it helps to thicken the cream faster.
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Read the entire recipe here
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