It is a prasadam given in Iyengar temples, a type of rice dish much similar to bisibelabath, (but without onion, naturally, being a prasadam), yet with much enhanced taste due to special additional ingredients.

I was of the opinion that preparing this dish at home is out of reach for me till I found a superb cooking site, where I could find this dish with excellent explanation, I just followed it,  trust me it came out very well.

Sharing the same with you all now, hope you will enjoy it too.


Rice                                                        1 cup

Toor dal                                               ½ cup

Tamarind                                            lime sized ball

Mixed vegetables                           3 cups(ash gourd, broad beans, pumpkin, cluster beans, raw banana)

Paruppu urndais                             few

Turmeric powder                             ½ spoon

Kondakadalai(black chana)    1 tbsp

Dry sundaikkai                                   1  tbsp

Gingelly oil                                            2 tbsp

Salt                                                            2 tbsp

To powder:

Coriander seeds                                 3 tbsp

Bengal gram                                        2 spoons

Methi seeds                                           ¼ spoon

Urad dal                                                  2 spoons

Dry red chilly                                        2

Pepper                                                     ½ spoon

Grated coconut                                   2 tbsp

Hing                                                           pinch

To temper:

Ghee                                                          1 spoon

Dry red chilly                                       2

Mustard                                                  ¼ spoon

Curry leaf                                              1 string

For paruppu urundais(balls):

Toor dal                                                ½ cup

Dry red chilly                                     2

Salt                                                          as per taste

Oil                                                             2 tbsp


  • Soak kondakadalai in water overnight.
  • Pressure cook rice and toor dal with turmeric, mash well and keep aside.
  • Cook kondakadalai in separate vessel along with little salt while cooking rice and dal. Keep aside.
  • Extract pulp from the tamarind.
  • Cut vegetables into big pieces.
  • Soak toor dal and red chilies in water for 1 hour.  Drain the water completely and grind to a coarse paste along with salt.  Heat oil, add this paste  and sauté well till colour changes, shape into amla sized balls and steam cook till done.
  • Heat a spoon of ghee and fry sundakais till dark brown.  Keep aside.
  • In a pan, heat a teaspoon of oil and add the items given in the list “to powder”(except coconut) until golden brown.  Finally add grated coconut , fry till the coconut changes to  light brown.  When cool, powder coarsely in a mixie.  Keep aside.
  • Heat remaining oil, add all the vegetables, a pinch of turmeric powder and stir fry for 3 minutes.  Add little salt, pour in ¼ cup of water and cover it with a lid.  When half done, add the tamarind extract and let it boil till the raw smell of the tamarind goes.  Now add the mashed rice and dal, cooked kondakadalai, paruppu urundais, sundakkais, the ground powder, remaining salt and mix well without any lumps.   Add enough water to get the desired consistency and cook for 3-4 more minutes stirring frequently.  Temper with the ingredients(given in the list “to temper”).  Finally add a spoon of raw gingelly oil.
  • Serve hot with any vadaam or poricha appalam.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s