Red Rice Sundal | Sigapparisi Sundal | Healthy & Easy Arisi Sundal using Pressure Cooker
Red Rice - nutritionally super-rich grain that promotes wellness to the body health. The presence of Iron, Fibre, Calcium, Magnesium and other vital Minerals in red rice undoubtedly makes it a star food in the current fitness world. The supreme star Red Rice has myriad health benefits and listed here are very few among them.
Health Benefits of Red Rice:
- Regular consumption of Red Rice helps circulate the oxygen in the body.
- Being rich in fibre, the red rice keeps the tummy full for a long time and so, reduces the cravings for junk food. Yes! Red rice is the best food for weight-watchers.
- The fibre in Red rice helps ease bowel movement and improves digestion.
- The rich Iron content helps increase the RBC count.
- The magnesium and antioxidants in the Red Rice help build up Immunity.
- Red rice is a great source of calcium that promotes bone density.
- It maintains blood sugar level and lowers cholesterol.
What more do you need? Making healthy and tasty recipes using Red Rice is what I love to do for my family. Red Rice Aapam and Red Rice Coconut Dosa are part of our regular diet. Sweet recipes like Red Rice Gulkand Paniyaram and Red Rice Motichoor Ladoo hold their place in the most favourite food items list.
The Red Rice Sundal recipe is something new that I tried out and thoroughly enjoyed. The traditional Arisi Sundal recipe made with roasted raw rice is introduced to me by my neighbour aunty when I had a visit to her home. The name itself tempted me, and I was very curious to know about the making procedure. The procedure starts with dry roasting the raw rice, and continues with soaking and boiling the other pulses, and ends with the simple tempering & boiling of raw rice. She adds that the procedure is long but the taste would be so great and it was her winning recipe in "Mangayar Malar" magazine long back.
I tweaked the recipe a little and came up with a healthier and easier version of Arisi Sundal. The outcome was a super-hit and it was just loved by my family. The traditional feel, taste, and flavour of South India would get replicated in the Red Rice Sundal recipe. Addedly, the simple tempering and the simplicity of making Red Rice Sundal would definitely attract the modern world as well.
How Simple 'Red Rice Sundal' is?
- All we need is a single pressure cooker. The dry roasting, tempering and pressure-cooking could be done in a pressure cooker.
Just 15 minutes:
- Making Red Rice Sundal is just a 15-minutes job.
- The recipe is kept simple by denying the need of chopping anything. The simple tempering and the fast pressure cooking make it easy to get done in just 15 minutes.
- It's a 'no onion', 'no coconut' simple Sundal recipe healthified with Red Rice and Moong dal.
Without the need of soaking any ingredients, this Red Rice Sundal can be prepared easily even in a jiffy. This easy Sundal can be prepared during auspicious days as well. Since the most auspicious day, Tamil New Year 2022 is around the corner, get ready to prepare this nutritious-rich Red Rice Sundal.
The health-amplifying parboiled red rice variety is used in the recipe. Along with this, Moong dal enriched with Protein is also added. The fantastic flavour from the tempering ingredients, perfect heat from the dried red chillies, and the non-mushy cooked Red Rice give a perfect finish to the Red Rice Sundal. There lies a few tricks to get the Perfect Red Rice Sundal. Let's discuss them first.
Dos and Don'ts:
- Dry roasting the red rice and moong dal is very much important since doing so offers the most flavourful Sundal. Roast them until the red rice starts to show off a dark reddish-brown tint, and the moong dal turns flavourful.
- The number of red chillies decides the heat level in the Sundal. For a cup of Red Rice, I use 4 dried red chillies that make the Sundal very spicy. You can reduce the chillies to 2 or 3 if you want the Sundal to be less spicy.
- Allow the mustard seeds to pop out before adding the remaining ingredients.
- The curry leaves and asafoetida used in the tempering amplify the flavour profile.
- Use cold-pressed gingelly oil for the best-tasting Sundal.
- Saute the roasted red rice and moong dal in the gingelly oil before adding water. This step ensures non-mushy Red rice Sundal.
- Adding more water than needed makes the Sundal mushy. So, add the right amount of water to cook the red rice. For a cup of rice & dal, two cups of water would be sufficient.
Furthermore, I wash the rice & dal and wiped them completely with a clean cloth before dry roasting them. This helps in removing the lingering dust present in the rice and dal. Also, as a variation, some shredded fresh coconut can be added to the Sundal at the end. Red rice sundal serves as the wholesome, tummy-filling breakfast that both kids and adults can enjoy.
- The Red Rice Sundal stays good for a day or two if stored at room temperature. When refrigerated, the Red rice Sundal can be kept for 4 to 5 days.
- If fresh coconut is added at the end, it is best to consume the Sundal within a day.
The very nutritious and taste-worthy Red Rice Sundal that can be done in just 15 minutes is here just for you.
Have you tried this recipe?
If so, take a snap & tag '@packthesnack_' on Instagram.
A nutritious and delicious, simple and easy Sundal recipe prepared using Red parboiled rice and Moong dal in a pressure cooker.
Red Rice Sundal
- Red parboiled rice - 1 cup
- Moong dal - 1/4 cup
- Mustard seeds - 1/2 tsp
- Hing - 1/8 tsp
- Curry leaves - 2 sprig
- Dried red chillies - 3 to 4
- Peanuts - 2 tbsp (optional)
- Water - 2&1/2 cups
- Crystal salt - 3/4 tbsp or adjust to taste
- Coriander leaves - a few
- Take a cup of red parboiled rice and a quarter cup of moong dal in a pan or cooker.
- Dry roast the rice & dal until the rice shows off a dark reddish-brown tint, and the dal turns flavoursome.
- Transfer the roasted rice & dal to a plate.
- To the same cooker, add a tablespoon of gingelly oil.
- Add mustard seeds, hing, peanuts, dried red chillies,and curry leaves to the shimmering oil.
- Now, add the dry roasted rice & dal and saute for a while.
- Add 2&1/2 cups of water, and 3/4 tablespoon of crystal salt.
- When the water comes to a boil, close with a lid, and simmer the flame for 7 minutes.
- Once the pressure calms down naturally, open the lid, and garnish with coriander leaves.
- Mix gently so that the rice & dal do not mash.
- Serve the Red Rice Sundal with coconut thogayal or Jaggery powder.
Stay Connected on YouTube, Facebook & Instagram(@packthesnack_)!
Step-by-Step Procedure with Pictures
How to Make?
- Take a cup of red parboiled rice in a pressure cooker. The red parboiled rice shows off a mild reddish-brown tint. I washed and wiped the rice before adding it.
- Also, take a quarter cup of moong dal in the same pressure cooker.
- Dry roast the rice & dal until they the colour of the rice darkens, and the flavour of the moong dal starts to seep out.
- Transfer to a plate once the ingredients are dry roasted.
- To the same pressure cooker, add a tablespoon of gingelly oil. Keep in mind that gingelly oil adds more taste to the Sundal.
- Add half a teaspoon of mustard seeds to the oil. Let them splutter.
- Add 1/8 teaspoon of hing. Hing is the flavouring agent that enhances the taste of the Red rice Sundal.
- Add 2 tablespoons of peanuts now. Adding peanuts is completely optional. You could skip or add.
- Split 3 to 4 dried red chillies, and add them to the oil. I add 4 red chillies since we love spicy sundal.
- Also, chop two sprigs of curry leaves and add them to the oil.
- Saute the tempered ingredients for a while so that they seep out their flavour. Also, do not burn them.
- Now, add the dry roasted red rice & moong dal to the tempered ingredients.
- Saute them so that the oil is coated over the rice & dal. This step helps in getting non-mushy Sundal.
- Add 3/4 tablespoon of crystal salt to the cooker. You can adjust the salt as per your preference.
- Add 2&1/2 cups of water to the cooker. Adding more water could leave the sundal mushy.
- Mix well, and bring the water to a boil.
- Close with the lid, and simmer the flame for 7 minutes.
- Let the cooker depressurize naturally. Open the lid, and garnish with fresh coriander leaves.
- Sprinkle a few fresh coriander leaves.
- Mix gently so that the rice & dal do not mash.
- Serve the Red rice sundal hot with coconut thogayal or Jaggery powder.
Impressive and powerful suggestion by the author of this blog are really helpful to me. Electric cooker installation watfordReplyDelete