Arisi sundal is mostly prepared on fasting days. Since rice is roasted it can be considered as a tiffin and when we all get together this is cooked . Instead of Ghee dripping Pongal this is better and also easy to cook when there is a big gathering. The simple Idli Milagai podi or any chutney or curd with sugar will make this a wonderful food.
Raw Rice or Par boiled rice – 1 cup
Moong Dal -1 /2 cup
Red Chilli – 3
Mustard seeds -1 tsp
Channa dal -1 tsp
- Dry roast the rice well till its lightly changes texture.
- Similarly dry roast the moong dal. Mix them together and wash well. Drain water completely .
- Add oil in a pan and add mustard seeds, channa dal, dry red chilli, hing . .
After they splutter ,add this to the rice.For 1 cup of rice add two cups of water and a half cup of water for dal, which means for the quantity mentioned above we need to add 2 and ½ cup of water.
- Add salt, curry leaves to the rice and mix well
Pressure cook for two whistles only. Mix well and serve.
Tip: Care should be taken similar to pulao cooking . The rice grains must separate so water quantity and cooking time is important. Normally if you add 3 cups of water to 1 cup of rice , for this add 2 cups of water only .