I hadn't planned on blogging about Arisim Paruppu Satham again, as I had blogged about it earlier, but this one is slightly different but most of all it was cooked by my mother. She does not tend to add the mandatory Chicken Masala Powder that seem to be ever present in my recipes. I am slowly learning to avoid using them, and the dishes taste much fresher without them. I lean more favorably towards using Sambhar Powder (ingredients and method coming soon) because it is prepared by my ammayi with the freshest ingredients. I always have some in stock and did not have make it myself so far by did get the recipe from ammayi who even today supplies it for my mom and aunt.
Split Thatta Payir(Roasted Cow Peas)
Arisim Paruppu Saatham tastes out of this world when it is cooked with Split Thatta Payir. The whole Thatta Payir is first roasted and then split using Stone Grinder called Rai Kal. deccanheffalum of Cook's Cottage has a picutre and explaination of how the stone grinder works. The one used in our parts is slightly different and still used a lot by my grandma. ( I have to take a picture of it).
1. 1 Rice (Sona Masoori Rice) Water:Rice 2 ½ : 1
2. 1/2 Cup Roasted Split Thatta Payir
3. 1/2 Red Onion Chopped Roughly
4. 4 Pods Garlic Sliced
5. 1/4 inch piece ginger pounded
6. 3 Red Chillies Split and seeds removed
7. Seasonings - Curry leaves, Mustard
8. 1 tsp of Sambhar Powder
9. 1 tsp of turmeric powder
10. oil as required + ghee a little bit
1. 1/2 Tbsp Corriander Powder
2. 1 tsp Cumin Seeds
3. 1 tsp Pepper
Microwave the above for about 10 secs and powder
1. In a pressure cooker add the oil and ghee and when hot add the mustard seeds when it pops add the curry leaves
2. Add the garlic, saute for a few minutes add the ginger, red chillies saute a little bit and then add the onions and saute till translucent
3. Now add powdered mixture and the sambhar powder mix for a few minutes till good aroma comes
4. Add the Payar and mix well.
5. Add the required amount of water and when it starts to boil add the rice, salt mix and cook till about 1/2 cooked. Cover add the weight and cook till a whistle or about 8 minutes whichever comes first.
Serve with Puzhi Kuzhambu , Vadagam with a tsp of ghee over the rice.