Can I use Tuvar Dal instead of Moong Dal?

Yes, while Moong Dal (Pasi Paruppu) is traditional in the Kongu region for its buttery texture, Tuvar Dal works as a great substitute.

Is this recipe good for babies?

Absolutely! It is a gentle, high-protein meal often served as one of the first solid foods for toddlers in Tamil Nadu.

Freshly grated coconut adds a subtle sweetness and texture that balances the earthy lentils perfectly.

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PAYASAM, PRADHAMAN & kHEER, DESSERTS, FOR THE SWEET TOOTH, KONGU CUISINE, SADHYA

ELANEER/KARIKKU PAYASAM - TENDER COCONUT PAYASAM

     Kongu Nadu, the Land of Nectar - surrounded by Mountains, is a region comprising of Coimbatore, Tirupur, Erode, Pollachi, Udumalpet, Kangeyam, Avinasi, Palladam, Palani, Mettur, Karur, Salem, Athur, Namakkal, Dharapuram, hope I didn't miss any.a land comprising of Coimbatore. In spite of the long overturn of history with different invasion & rulers, Kongu Nadu was able to maintain its unique identity and Cuisine. This fertile area was blessed with its richness by Bhavani, Noyyal & Amaravathi Rivers. Kongu Cuisine as such reflects the richness of the land and the uniqueness of the people.
     Kongunadu Cuisine stands apart for its tight-knit culinary traditions and cornucopia of fine ingredients & authentic tastes. We can find extensive usage of Coconut & Copra(dried coconut), Lentils, Millets, Groundnut, Sesame Seeds, Turmeric etc., in the Cuisine. Most of the dishes use freshly ground spices. When talking about Culinary innovations, special mention goes to Panchamritham, a combination of 5 ingredients like Banana, Dates, Grapes, Honey & Cane Sugar along with Ghee. In Kongu Cuisine, the traditional method of making Ghee uses Drumstick Leaves & Curry Leaves. Dishes like Pathaneer Halwa, Pathaneer Payasam & Elaneer(Tender Coconut) Payasam are unique to the region.
     When talking about Elaneer Payasam, it is a delectable concoction prepared with Tender Coconut Shavings as a base in Tender Coconut Water, Cow's Milk & it can be sweetened with Sugar/Rock Sugar. It has a mild texture with extraordinary aroma of fresh Coconut Shavings. This simple and mildly sweet dessert is unique to Kongu Cuisine. If you are craving for something light but a flavourful dessert, then this Payasam is sure to appease your senses.

For more Recipes from KONGU CUISINE, Click here...

Cuisine - Kongu Cuisine (South India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 15-25 Minutes
Cooking Time - 20 -30 Minutes

For more Recipes on PAYASAM, PRADHAMANS & KHEERS, Click here...

HOW TO COOK ELANEER/KARIKKU PAYASAM - TENDER COCONUT PAYASAM

ELANEER/KARIKKU PAYASAM - TENDER COCONUT PAYASAM

INGREDIENTS:

Tender Coconut Shavings - 11/2 Cup
Tender Coconut Water(Elaneer) - 1 Cup
Milk - 4 Cups
Condensed Milk - 1/2 Cup
Cardamom - 2 -3 Pods.

METHOD:

Grind half the amount of Tender Coconut Shavings along with 1/4 Cup of Tender Coconut Water & Cardamom Pods into a fine Paste & keep it aside.
Cut the remaining Coconut Shavings into small pieces and keep it aside.
Mix the ground paste along with Milk & remaining Tender Coconut Water.
Mix the ingredients until well combined, make sure there are no lumps.
Boil this mixture on a heavy-bottomed pan/Uruli.
Cook this on a low flame stirring continuously for few minutes.
Pour in the Condensed Milk, small pieces of Coconut Shavings and give a quick stir.
Boil this on a low flame stirring it occasionally until Elaneer Payasam reaches the desired consistency.
Switch off the flame.
Serve Elaneer Payasam hot or cold. Tastes better when cold/refrigerated.

For more SADHYA Recipes, click here...

ELANEER/KARIKKU PAYASAM - TENDER COCONUT PAYASAM

NOTES :

Use slightly thick Tender Coconut Shavings for this recipe.
Adjust the sweetness to suit your preference.
Adding Cardamom is purely optional.
I have not added Cashew Nuts & Raisins roasted in Ghee in Elaneer Payasam. Can add it if you prefer.
Can substitute condensed milk with add 1/3 Cup of Sugar & additional 1 Cup of Milk.

KOLLU / HORSE GRAM MASIYAL

      Kollu/Horse Gram Masiyal is synonymous to Kongu Cuisine. Though the least famous lentil variety, it is one of the most nutritious lentils filled with health benefits. It is considered to be a 'Miracle Pulse'. The main health factor behind this pulse being a fat burner according to Ayurveda. Horse Gram is extensively used in Kongu Cuisine and various recipes like Kollu Rasam, Kollu Podi, Kollu Thogayal are few to mention.
   A regular Kongu Cuisine is a wonder in simplicity. Easy to prepare dishes, with an everlasting and relishing taste to follow, with unique nativity and style of the vast region comprising Kongunadu. The use of local spices, especially the use of local produces like Turmeric, Coconut, Groundnut, Sesame Seeds and extensive use of Lentils & Pulses are specific to the region. Kongu Cuisine is healthy and nutritious with less usage of oil and spices.
    Let me contribute this recipe to late Chef Jacob Sahaya Kumar Aruni, who researched Kongunadu’s culinary traditions extensively. I recreated this Kollu Masiyal Recipe from his show Jacob's Kitchen. The freshness of the Dry Roasted Masala powder adds a flavour exquisite to the dish. Have this Kollu/Horse Gram Masiyal & steamed Rice with a hearty drizzle of Sesame Oil or Ghee.

For more Recipes with HORSE GRAM/KOLLU, Click here...

Cuisine - Kongu Cuisine (Coimbatore, Tamil Nadu)
Course - Side Dish
Spice Level - Medium
Difficulty - Medium
Serves - 4
Author - SM

Soaking Time - 6-8 Hours
Preparation Time - 10 - 15 Minutes
Cooking Time - 15 - 20 Minutes

For more Recipes from KONGU CUISINE, Click here...

HOW TO COOK KOLLU / HORSE GRAM MASIYAL

INGREDIENTS :

To Cook Kollu/Horse Gram :

Kollu/Horse Gram - 1/2 Cup

Water - 11/2 - 2 Cups

For Masala Powder :

Cumin Seeds - 1 Tspn
Coriander Seeds - 1 Tspn
Peppercorns - 1 Tspn
Dry Red Chilli - 1 No.
Curry leaves - 2 Sprigs

For Kollu/Horse Gram Masiyal :

Cooked Horse Grams - 1/2 Cup

Sesame Seed Oil - 2 Tspns
Shallots - 5-6 Nos.
Garlic - 5-6 Cloves
Tomato - 1 No.
Salt - To Taste

For Tempering :

Mustard Seeds - 1/2 Tspn

Dry Red Chillies - 1-2 Nos.

Curry Leaves - 1 Sprig

Sesame Oil - 1 Tspn.

METHOD :

To Cook Horse Gram/Kollu :

Clean the Horse Gram/Kollu and wash it thoroughly to remove any debris or dust.
Soak it with enough water and leave it for at least 6-8 hours/overnight.
Wash and discard the soaked water.
Pour 11/2 - 2 Cups of Water for 1/2 a Cup of Horse Gram/Kollu.
Pressure cook on a high flame for 3-4 Whistles.
Lower the flame and cook for another 5-6 Whistles.
Once the lentil is cooked, drain the excess cooking water and leave it aside.
Reserve the cooked Kollu/Horse Gram and keep it aside.
Horse Gram should be overcooked for this Kollu Masiyal.
Drain the excess water from the cooked Kollu/Horse Gram. (Can use it while making Kollu Rasam or any other Rasam).

For Kollu/Horse Gram Masiyal :

Dry Roast the ingredients mentioned under for 'Masala Powder' in a very low flame until all the ingredients are dry and aromatic
Allow it to cool. Grind the spices into a fine powder and keep it aside.
Meanwhile, Heat Sesame Oil in a Pan.
Saute finely chopped Shallots and Garlic until onions turn translucent.
Add Tomatoes and saute until it turns soft & cooked.
Add dry roasted & ground Masala Powder and mix it well.
Add Cooked Horse Grams along with a dash of Salt and half a cup of cooked water and mix well.
Turn off the heat and allow it to cool.
Gently mash the ingredients with a potato masher/mathu.
Alternatively, can briefly grind the mixture into a coarse paste in a blender.

For Tempering :

Heat Sesame Oil in a pan.
Splutter the Mustard Seeds, Dry Red Chillies and Curry Leaves.
Pour this mixture into the Kollu/Horse Gram Masiyal.
Serve Kollu/Horse Gram Masiyal hot along with Rice topped with a drizzle of Sesame Oil or Ghee.

NOTES :

Horse gram takes a longer time to cook.
Rinse the Lentils thoroughly to remove any debris or dust from the Horse grams.
Soak the Horse Gram overnight or at least for 6-8 hours.
Drain the water used to soak and rinse thoroughly.
Cook the Horse Gram in a pressure cooker or in a saucepan until it is well cooked.
Horse Gram should be overcooked for this Kollu Masiyal.
Do not add too much water used for cooking while mashing the Kollu Masiyal.
Can use the excess water and some cooked Horse Grams to prepare Kollu Rasam.

Authentic Arisi Paruppu Sadham, a wholesome Kongu style Dal Rice in a yellow bowl, garnished with coriander, on a white background with a yellow patterned cloth. This 'Gounder's Biryani' is a comforting South Indian one-pot meal.

Authentic Arisi Paruppu Sadham - Kongu Style

Arisi Paruppu Sadham |அரிசி பருப்பு சாதம்: The Pride of Coimbatore, A Comfort Unique to Kongu Cuisine

Name: Kongu Style Uppu Paruppu – Authentic Tamil Nadu Lentil Curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3 servings
Cuisine: South Indian, Kongu Cuisine
Ingredients: 1 cup Split Yellow Moong Dhal (Pasi Paruppu); 2 cloves Garlic, peeled; 1/4 tsp Turmeric Powder; 1 tsp Ghee (for cooking); 3 cups Water; Salt to taste; 3 tsp Freshly Grated Coconut; Extra Ghee for serving

I'm a proud Coimbatorean, yet it took me a ridiculous fifteen years to taste this legendary Arisi Paruppu Sadham—I know, absolute sacrilege! But, oh, what a magnificent dish this Kongu cuisine classic is! Affectionately known as the "Gounder's Biryani," this traditional Coimbatore style Dal Rice is the definition of comfort in a single pot. It’s a humble, spicy, one-pot meal that tastes like pure nostalgia. If you've been searching for the authentic Arisi Paruppu Sadham recipe, you've landed on the right page. Let's make up for lost time and unlock the secrets of this cherished, perfectly spiced rice and lentil dish, just like the Aathas (grandmothers) of the region prepared it.

Wholesome One-Pot Wonder: The Essence of Kongu Nadu

For those unfamiliar, Arisi Paruppu Sadham(அரிசி பருப்பு சாதம்) literally translates to 'Rice and Lentil Rice'. It is the ultimate South Indian equivalent of a hug in a bowl—a flavourful, wholesome mixture of parboiled rice and toor dal (pigeon pea), seasoned with an aromatic tempering of shallots, garlic, tomatoes, and spices. It's an everyday luxury that asks for so little but gives so much. This is the meal that sustained generations, a testament to the region's resourceful and flavour-forward cooking. Perfect for a quick weeknight dinner or when you simply crave that authentic, traditional taste!

A Bite of History: Why a Simple Dish Endures

The history of Arisi Paruppu Sadham is as rich and earthy as the dish itself, with roots tracing back centuries, potentially as far as the 4th century. It is a dish intrinsically linked to the Kongu region (covering modern-day Coimbatore, Erode, Salem, etc.). It stands tall as a unique, traditional staple of the Kongu cuisine, famously celebrated by actor Sivakumar—a proud son of your hometown—who, in his autobiography, "Ithu Raja Paattai Alla"(இது ராஜ பாட்டை அல்ல), referred to it as "Gounder's Biriyani"—a witty nod to its status as a celebratory, much-loved meal for the people of this region, proving that simple doesn't mean secondary!

Ready to taste more celebratory Kongu feasts? You'll love the earthy, robust flavour of this traditional Mutton Kulambu recipe—perfect for a weekend indulgence!

My Nostalgia: A Long-Awaited Taste of Home

As I confessed earlier, my initial appreciation for this wondrous dish was, shall we say, ridiculously delayed! My very first introduction wasn't even at home, but via my dear school friend, Sasikala. I usually anticipated her mother's flawless white Dosa and that heavenly Rojapoo (Chinnavengaya) Chutney (the scent of coconut oil over those soft dosas still lingers in my nose!), but one day, it was the Arisi Paruppu Sadham she brought that utterly captivated me. I hadn't a clue how it was made then, but my palate was instantly, and completely, in love

Funny enough, my only other association with rice and dal during those early school days was far less charming. This was the era of the Sathunavu Thittam (Nutritious Mid Day Meal Scheme) championed by the Tamil Nadu Chief Minister - Dr.M.G.Ramachadran in the 80s. I remember seeing a few classmates queueing up at the sathunavu koodam for a yellow-coloured rice—a basic rice and dal dish, I guess it maybe a rudimentary form of this very Arisi Paruppu Sadham, served with a boiled egg and some greens.

I particularly remember one classmate, the only one in our group who availed the meal. While that basic food was often compromised by the hygiene issues and poor quality reported in the papers (resulting in the stale, dry block we observed), my focus was always on my friend. I often felt pity for the hardship. I shared my own lunch, bought her uniforms, and even little things like Nycil powder for heat boils. Sitting together, helping her with her studies, and feeling that swell of pride when she successfully passed her exams is a memory I cherish deeply. That simple act of support and friendship became a testament to the fact that kindness, not the dish itself, is what truly nourishes the soul.

Fast forward many years to 1999, and I tasted it again, this time at my husband’s Professor’s home in Erode. His mother, whom we affectionately called 'Aatha', was in her 80s but moved with the vigour of a teenager! She whipped up this dish for us in no time, even darting to the backyard to pluck Arai Keerai for a side dish (Keerai Poriyal). It was the warmth, the affection, and the sheer love poured into that food that sealed the deal. She even fried Vadagams specifically for my two-year-old son, saying, "Kids love fried things." That day, amidst all the love and traditional wisdom, I learned this recipe. It has been a beloved, frequent flyer in my kitchen ever since.

If this unique taste of home has captured your heart, there are many more treasures to uncover! Delve deeper and explore the unique heart of our region with the full collection of Kongu Cuisine recipes.

Why You Will Love This Arisi Paruppu Sadham Recipe

This recipe isn’t just about putting rice and dal in a cooker; it’s about mastering the art of comfort food.

Speedy & Simple: You can genuinely make this in a jiffy. Once the soaking is done, the pressure cooker does the heavy lifting.
The Flavour Profile: It uses simple spices, but the combination of shallots, fresh ginger-garlic, and that signature tempering is pure magic.
Unanimously liked at home: Like in my home, this is guaranteed to be a hit with everyone, even the fussy eaters!
Authentic Kongu Taste: This is the traditional, unapologetic version, ensuring you get the true taste of Coimbatore.

Recipe Overview

Cuisine: Kongu Cuisine (Coimbatore, Tamil Nadu)
Recipe Type: Main Course, One-Pot Meal
Yields: 4
Servings: 4
Difficulty: Easy to Medium
Author: SM @ Essence of Life - Food

Time Estimate

Preparation Time: 5 Minutes
Soaking Time: 15-20 Minutes
Cooking Time: 30 Minutes
Total Time: Approx. 50-55 Minutes (Including soaking)

The Kongu Classic: Step-by-Step Guide to Cooking Arisi Paruppu Sadham

Ingredients

For Arisi Paruppu Sadham (அரிசி பருப்பு சாதம்)

1 Cup Par Boiled Rice (Ponni Rice)
1/2 Cup Tuvar Dhal (Pigeon Pea)
5 Cups Water
Salt to taste

For Pounding

2 Cloves Garlic
A small piece of Ginger (Optional)
1/2 Teaspoon Cumin seeds/Jeera
1/4 Teaspoon Peppercorns

Spices & Seasonings

3 Tablespoons Oil (Sesame/Groundnut/Coconut oil preferred)
10-12 Nos. Shallots (Small Onions, halved or whole)
6 Nos. Green Chillies (Slit)
1 No. Tomato (Chopped)
1 Teaspoon Turmeric Powder
1/2 Teaspoon Fennel Seeds

For Tempering

1 Teaspoon Mustard Seeds
1 Pinch Fenugreek Seeds
2 Nos. Dry Red Chillies (Broken)
2 Sprigs Curry leaves
1 Pinch Asafoetida (Hing)

For Serving

1 Tablespoon Ghee (Clarified Butter, for drizzling)

Method - Detailed Cooking Instructions

Step 1. Preperation Work: Rinse, Soak, and Pound

Rinse the Par Boiled Rice and Tuvar Dhal together under running water until the water is completely clear.
Soak the washed rice and dal mixture for 15-20 minutes. This small step is a game-changer for texture!
In a small mortar and pestle, pound the Garlic, Ginger, Cumin Seeds, and Peppercorns into a coarse, fragrant mix.

Step 2. The Flavour Base: Tempering and Sautéing

Heat the oil in a pressure cooker over medium heat.
Once hot, add Mustard Seeds and Fenugreek Seeds. Allow the mustard to splutter enthusiastically.
Toss in the Dry Red Chillies and Curry Leaves.
Lower the flame immediately and add the Asafoetida. Give it a quick stir.
Add the Shallots and Green Chillies. Sauté them until the shallots turn beautifully translucent.
Add the pounded spice mix (Garlic, Ginger, Cumin, Pepper) and sauté for a minute until the raw smell vanishes.
Stir in the Turmeric Powder and Fennel Seeds(if adding). Mix everything well.
Add the chopped Tomato and cook until it softens and almost dissolves into the mixture.
Pour in the 5 cups of water and add Salt to taste.
Bring this water mixture to a rolling boil.

Pro Tip : Taste the water here; it should be slightly saltier than desired, as the rice will absorb the salt.

Step 3. Pressure Cooking

Drain the soaked rice and dal and add it to the boiling water mixture. Stir well.
Close the pressure cooker lid. Pressure cook this for 3 full whistles on a high flame.
After the third whistle, immediately lower the flame and cook for an additional 1 or 2 whistles (about 5 minutes).
Switch off the flame and let the pressure release naturally (the golden rule of pressure cooking!).

Step 4. Serve Hot and Enjoy

Once the pressure is fully released, open the cooker. Give the Arisi Paruppu Sadham a gentle mix—it should be soft and slightly mushy.
Serve it piping hot, with a generous, glistening drizzle of hot Ghee. Bliss!

Pro Tips and Notes

The Rice & Water Ratio: This is key! I've used Parboiled (Ponni) rice, which needs more water (5 cups for 1 cup of rice+ 1/2 cup of dal). If you use raw rice (like Sona Masoori), you’ll need less—start with $3 \frac{1}{2}$ cups of water.
Texture : For authentic Arisi Paruppu Sadham, it should be soft and slightly mushy. If you prefer your grains separated, reduce the water to $3 \frac{1}{2}$ to 4 cups.
Oil Choice: For the most authentic, complex flavour, Sesame oil (Gingelly oil) truly suits this recipe best, lending that signature nutty aroma and depth. However, regionally, many Kongu households traditionally use Groundnut oil (Peanut oil), which imparts a lovely, earthy richness. You will also find a few households that stick to Coconut oil for its distinct fragrance.
Shallots: Don't skip the shallots! They give a depth of flavour that regular onions simply can’t match.
Soaking: The 15-20 minute soak is non-negotiable for a perfect, uniform texture.

Serving Suggestions

Here are the classic, authentic Kongu combinations:

Dry Fry/Roast: A crispy Potato Fry or Potato Roast or a fiery Brinjal Fry (Kathirikai Varuval) is non-negotiable for textural contrast.
Tangy & Spicy Sides: For that signature punch, a traditional, thick chutney is essential. Korada Thogayal or Nelakadalai Thogayal provides a unique texture and spice, while a smidgen of your favourite homemade Nellikkai Oorugai (Gooseberry Pickle) adds that preserved, sour-astringent kick.
Crunchy Sides: Elevate the texture with a fried side like crispy Ragi Vadai or the mandatory Appalam/Vadagam. Or a few pieces of sun-dried, deep-fried curd chillies, known as Mor Milagai, deliver a quick burst of salty, pungent heat.
The Cool Curd: Finish the plate with a dollop of thick Thayir (Curd/Yoghurt).

Ready to elevate your meals with authentic flavour? Mastering these kitchen fundamentals is so rewarding! Learn how to make gorgeous, creamy Homemade Homemade Thayir (Curd/Yoghurt) and Homemade Ghee right from scratch, click the links for the recipe

Storage Suggestions

Refrigeration: Store leftovers in an airtight container in the fridge for up to
Reheating: Since the dish thickens upon cooling, add a splash of water when reheating on the stove or in the microwave until you reach your desired consistency. A fresh drizzle of ghee upon reheating works wonders!

FAQs

Q: Can I use Moong Dhal/Masoor Dal (Red Lentil) instead of Tuvar Dal?

While you can use other lentils, the traditional and authentic flavour comes from Tuvar Dhal (Pigeon Pea). It gives the dish its characteristic, earthy aroma and texture.

Q: Why do I need to soak the rice and dal?

Soaking ensures that both the rice and the dal cook evenly and become perfectly soft and mushy at the same time, leading to that signature creamy texture.

Q: What is Kongu Cuisine?

Kongu Cuisine is the food tradition of the Western regions of Tamil Nadu, focusing on areas like Coimbatore, Erode, Salem, Tiruppur, Namakkal, and Karur.. It’s known for its unique blend of spices, use of shallots, and dishes with distinct, robust flavours.

Q: What type of oil is traditionally used for Arisi Paruppu Sadham?

For truly authentic Kongu cuisine, the preference leans heavily toward natural, cold-pressed oils (Chekku Ennai) that impart a deep, rustic flavour. The most traditional choices for the tempering and cooking of this dish are Sesame Oil (Gingelly Oil / Nallennai) or Groundnut Oil (Peanut Oil).

Q: Is Coconut Oil used in this dish in the Kongu region?

Absolutely! While Sesame Oil is often recommended for its distinct flavour, my sister-in-law (who is a Gounder) confirms that many authentic Gounder households and local families traditionally use Coconut Oil, which imparts a lovely fragrance and authentic regional flair.

Pro Tip: Regardless of the cooking oil used, the dish is universally considered incomplete without a generous dollop or two of hot, melted Ghee mixed into the Airisi Paruppu Sadham right before serving!

Recipes You Might Like

Loved this Recipe? Dive Deeper into Kongu Cuisine!

Pallipalayam Chicken — The legendary dry chicken fry from the Kongu region.
Kongu Uppu Paruppu— The simple, perfect companion that goes with Rice.
Erode Mutton Thanni Kulambu and Varuval — A regional specific, meat dish from the heart of the Kongu belt, eminiscent of the traditional Keda Vettu feasts.
Kollu Masiyal — A healthy, rustic
Elaneer Payasam — Finish your feast on a sweet, traditional note! This unique, delicate coconut water and tender coconut dessert is a Tamil favourite.
If you're utterly charmed by the authentic, earthy flavours of this region, you simply must try these other treasured recipes from the Essence of Life - Food archives. They are essential for any serious fan of Traditional Kongu Cuisine.

Embrace the Humble Heritage

So there you have, the majestic simplicity of Arisi Paruppu Sadham—a dish that reminds us that often, the oldest recipes are the truest comforts. It's more than just a meal; it's a bowl full of history, nostalgia, and an undying tribute to the vibrant heart of Kongu Nadu. Don't let its humble nature fool you; this is sophisticated comfort at its finest. Whip this up tonight, serve it hot, and watch your family fall in love with the 'Gounder's Biryani'.

Kongu Style Uppu Paruppu served over rice with ghee being drizzled – traditional South Indian comfort food on banana leaf.

Uppu Paruppu with Ghee

Kongu Uppu Paruppu: A Simple and Comforting South Indian Lentil Curry

A no-fuss, soul-warming lentil dish from Tamil Nadu’s Kongu region — this Uppu Paruppu is made with just Moong Dhal, coconut, salt, and ghee. It’s a perfect toddler-friendly curry that pairs beautifully with hot white rice. Traditionally served first in a Vazhaiyilai Virundhu, this light, sattvic dish is rooted in Kongu cuisine and perfect for daily lunch, postpartum recovery, or simple soul food cravings. Learn how to make this wholesome lentil curry with step-by-step tips, cultural notes, and ProTips.

What is Uppu Paruppu?

'Uppu' means salt and 'Paruppu' means lentils — and that's literally all you need to make this soulful Kongu-style dish. Uppu Paruppu is one of the most fuss-free South Indian dhal recipes, traditionally served as the first course in a Vazhaiyilai Virundhu (banana leaf feast). It’s soft, warm, light on the stomach, and beautifully sattvic in nature — the kind of dish that hugs you from within.

In South India, lentils make their way into every meal, but this one? This is comfort in its purest form. Minimal ingredients, maximum flavour.

I was reminded of this dish through my daughter’s stories from Coimbatore. She kept raving about the simple home food she had at her friend’s house — especially the Uppu Paruppu. I got curious, got the recipe from her friend’s paati, and gave it a go. Now it has become a staple at home.

Love Kongu Flavours? Explore More Recipes from Kongu Cuisine

Uppu Paruppu Recipe Overview

Cuisine: Kongu Cuisine (Tamil Nadu, South India)
Course: Side Dish / First Course
Spice Level: None
Difficulty: Easy
Serves: 2–3
Author: SM – Essence of Life - Food

Time Estimate

Preparation Time: 5 minutes
Cook Time: 15–20 minutes

Craving More Comfort? Explore Favourite Dhal Recipes here...

How to Cook Kongu Style Uppu Paruppu - Step-by-step Guide

Uppu Paruppu served on hot white rice with beetroot poriyal and vadagam – traditional Kongu Nadu banana leaf meal.

Uppu Paruppu from Kongu Cuisine

Ingredients for Kongu Style Uppu Paruppu:

To Cook the Dhal:

1 cup Split Yellow Moong Dhal (or Tuvar Dhal as an alternative)
2 cloves of Garlic
¼ teaspoon Turmeric Powder
1 teaspoons Ghee
3 cups Water

Want to master lentils the traditional way? Learn How to Cook Beans, Lentils & Pulses – Step-by-Step Guide

Add-ons:

2–3 teaspoons Fresh Grated Coconut
Salt, to taste

To Serve:

More Ghee for drizzling (optional but heavenly)

Method – Step-by-Step Cooking Instructions

Rinse the Dhal

Wash the Moong Dhal thoroughly under running water until the water runs clear.

Note: Clean dhal ensures better flavour and prevents foaming while cooking.

Cook the Dhal

In a pot or pressure cooker, add:

– Moong Dhal

– Garlic cloves

– Turmeric powder

– 1 tsp Ghee

– Pour in 3 cups of water

Stovetop: Bring to a boil, then simmer until soft (about 15–20 mins).
Pressure Cooker: 1 whistle on high, then 2–3 whistles on low flame.

ProTip: If using Tuvar Dhal, soak it for 30 mins prior to cooking as it takes longer to soften.

Mash to Perfection

Once cooked, mash the dhal gently with a spoon or a masher. It should be creamy but not too runny.

Flavour & Finish

Add salt to taste and stir in freshly grated coconut. Simmer for just a minute to let the flavours mingle.

Pro Tips & Notes

Rinse the Dhal thoroughly – This helps remove dust and reduces foam while cooking.
Tuvar Dhal? Soak it. – Tuvar Dhal takes longer to cook. A 30-minute soak helps.
Salt goes in last – Adding salt too early makes the dhal tough and slows cooking.
Coconut is optional – It adds sweetness, but feel free to skip or substitute with a splash of coconut milk.
No garlic? No problem. – For postpartum, temple-style, or toddler-friendly versions, skip garlic entirely.

Serving Suggestions:

Serve hot Uppu Paruppu over steaming white rice with a generous drizzle of ghee.

Pair it with:

Potato Roast – Try Urulai Varuval
Beetroot Poriyal – vibrant, earthy and colourful
Gooseberry Thuvaiyal – adds a sharp and tangy contrast
Appalam or Vadagam – crispy fried crunch always wins

Note: This is also an excellent toddler meal when paired with soft-cooked rice and a dash of ghee. When paired with soft-cooked rice and a dash of ghee.

Storage Suggestions

Fridge: Store leftovers in an airtight container for up to 2 days.
Reheat Gently: Add a splash of water before reheating.
Freezing Not Recommended – Fresh is best, especially for Moong Dhal.

FAQs

Q: Can I skip garlic?

Yes, absolutely. In fact, traditional postpartum or temple-style versions skip garlic entirely.

Q: What if I don’t have coconut?

It adds sweetness and richness, but you can skip it.

Q: Is this baby-friendly?

Yes! I used to serve it from 6 months onwards with just ghee and soft-cooked rice. Simply avoid garlic for younger babies.
For older kids, this is a fantastic, mild-flavoured starter meal — easy to chew, easy to love! Yes! Just avoid ghee and garlic for under-1s. For older kids, this is a fantastic starter meal.

Q: Can I temper it with mustard seeds?

Traditionally, no tempering is used. But if you prefer, add a tadka of mustard seeds + dry red chillies + curry leaves in ghee.

Q: Can I use Tuvar Dhal instead of Moong?

Yes, you can. Tuvar Dhal gives a nuttier, denser flavour. However, in the Kongu region, Pasi Paruppu (Moong Dhal) is the traditional choice for Uppu Paruppu due to its lightness and fast cooking time.

Tradition Talks

Uppu Paruppu was often the first course served in Vazhaiyilai Virundhu, followed by vegetables and rasam. It’s considered sattvic and light, ideal for children, elderly, and during recovery. According to Ayurveda, Moong Dhal is tridoshic and ghee helps balance its drying nature.

Recipes You Might Like:

Kongu Thattapayaru Kuzhambu - Cows Peas & Eggplant Curry
Keerai Kandanjathu – Mashed Greens
Kongu Paruppu Sadham
Amma’s Avarakkai Poriyal
Kollu Masiyal – Horsegram Mash
Kollu Rasam – Horsegram Rasam

There’s a quiet magic in recipes like Uppu Paruppu. No exotic spices. No fancy techniques. Just clean flavours, cultural comfort, and nourishment for the soul. Whether it’s your first time trying Kongu cuisine or a throwback to your amma’s kitchen, this dish reminds us that less is more.

KONGU STYLE KADANJA PACHAI PAYARU - MASHED GREEN GRAM

Rice served with a simple Lentil Curry is always a hit at home. My husband is an ardent fan of Dhals, Beans & Pulses that anything cooked with these ingredients is devoured silently. Seeing his contented expression after eating such dishes makes me immensely satisfied & pleased. He would be happy to eat such dishes daily. Me, on the other hand, is right opposite to this nature and the irony is that even I am asked to add Green Gram/Moong Dhal into my daily diet by my Ayurvedic Physician, but still I always find some excuse to avoid frequenting the dishes.
These simple mashed Dhal Recipes commonly prepared with Tuvar Dhal, Green Gram, Moong Dhal are perfect for Lunch and goes hand in hand with Rice. Serve it with a drizzle of Ghee for a wonderful experience. Mashed Green Gram yields a rich & creamy texture while mixed up with Rice and Ghee, with an added advantage of being nutritious and healthy. Green Moong Bean & Yellow Moong Dhal can be induced into your daily diet, which is considered to be power packed proteins with loads of medicinal values.
Summer is especially a period of time where we all try to cool down our body with various methods. Eating food which cools down your system is one best way to fight the heat. Green Gram/Moong Dhal is an ingredient which serves best for the purpose. So try this Coimbatore Style recipe with Green Gram.
This is a Kongu Style Kandanja Pachai Payaru recipe which I learned from my Maid, Hamsakka. I have already posted another Kongu style Kadanja Keerai recipe which is also her speciality. Kadanja Paruppu/Pacha Payar recipes are simple and quick fix recipes. Addition of simple seasonings and Gingelly Oil(Sesame Oil) makes this Kadanja Pacha Payar unique to Kongu Cuisine.

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Cuisine - Kongu Cuisine(South India)
Course - Side Dish
Spice Level - Low
Difficulty - Easy
Serves - 2 -3
Author - SM

Soaking Time - 1 Hour/Overnight
Preparation Time - 5 Minutes
Cooking Time - 15 - 20 Minutes

HOW TO COOK KONGU STYLE KADANJA PACHAI PAYARU - MASHED GREEN GRAM