Traditional Rice Recipes

Sigappu Arisi (Red Rice Sadham)

Ingredients

• Sigappu Arisi – 1 cup
• Water – 3 cups
• Salt – to taste

Cooking Process

1. Wash the rice 2–3 times and soak for 30 minutes.
2. Add rice and water to a pressure cooker.
3. Cook for 4 whistles on medium flame.
4. Allow pressure to release naturally.
5. Fluff gently and serve hot.

Kalyana Ponni (Pulungal Arisi – Steamed Rice)

Ingredients

• Pulungal Rice – 1 cup
• Water – 2½ cups
• Salt – to taste

Cooking Process

1. Wash rice thoroughly.
2. Soak for 20 minutes.
3. Pressure cook with water for 3 whistles.
4. Let it rest for 5 minutes, then mix lightly.

Nei Kichadi Kolam Pacharisi (Ghee Rice)

Ingredients

• Kolam Rice – 1 cup
• Ghee – 2 tbsp
• Cashews – 10
• Water – 2 cups
• Salt – to taste

Cooking Process

1. Wash rice and soak for 15 minutes.
2. Heat ghee, fry cashews till golden.
3. Add rice and sauté for 1 minute.
4. Add water and salt, cook for 2 whistles.
5. Mix gently after cooking.

Karung Kuruvai Arisi (Kanji)

Ingredients

• Karung Kuruvai Rice – ½ cup
• Water – 4 cups
• Salt – a pinch

Cooking Process

1. Wash and soak rice for 45 minutes.
2. Cook with water in pressure cooker for 5 whistles.
3. Mash lightly to make porridge.
4. Add salt and serve warm.

Kullakar Arisi (Vegetable Rice)

Ingredients

• Kullakar Rice – 1 cup
• Mixed vegetables – 1 cup
• Water – 3 cups
• Oil – 1 tbsp
• Salt – to taste

Cooking Process

1. Wash and soak rice for 30 minutes.
2. Sauté vegetables lightly in oil.
3. Add rice, water, and salt.
4. Pressure cook for 4 whistles.
5. Rest and serve hot.

Seeraga Samba Pacharisi (Biryani)

Ingredients

• Seeraga Samba Rice – 1 cup
• Onion – 1 sliced
• Spices – bay leaf, cloves
• Water – 2 cups
• Salt – to taste

Cooking Process

1. Wash rice gently (no soaking needed).
2. Sauté spices and onions.
3. Add rice and water.
4. Cook for 2 whistles.
5. Fluff gently.

Sittu Kuruvi Pulungal Mattai Arisi (Plain Rice)

Ingredients

• Mattai Rice – 1 cup
• Water – 3 cups
• Salt – to taste

Cooking Process

1. Wash and soak for 30 minutes.
2. Pressure cook with water for 4 whistles.
3. Drain excess water if needed.
4. Mix gently.

Kai Kuthal Arisi (Pongal)

Ingredients

• Kai Kuthal Rice – ½ cup
• Moong dal – ¼ cup
• Water – 3 cups
• Pepper, cumin, ghee

Cooking Process

1. Dry roast rice and dal lightly.
2. Wash and add water.
3. Cook for 4 whistles.
4. Temper with ghee, pepper, cumin.
5. Mix well.

Kattuyanam Arisi (Vegetable Rice)

Ingredients

• Kattuyanam Rice – 1 cup
• Vegetables – 1 cup
• Water – 3½ cups
• Salt – to taste

Cooking Process

1. Soak rice for 1 hour.
2. Add vegetables and water.
3. Pressure cook for 5 whistles.
4. Allow natural release and mix.

Poongar Arisi (Kanji)

Ingredients

• Poongar Rice – ½ cup
• Water – 4 cups

Cooking Process

1. Wash and soak rice for 1 hour.
2. Cook with water for 5 whistles.
3. Mash lightly and serve warm.

Moongil Arisi (Sweet Pongal)

Ingredients

• Bamboo Rice – ½ cup
• Jaggery – ½ cup
• Water – 3 cups
• Ghee, cashews

Cooking Process

1. Soak rice overnight.
2. Pressure cook rice until soft.
3. Add jaggery syrup and mix.
4. Temper with ghee and cashews.

Karuppu Kavuni Arisi (Sweet Rice)

Ingredients

• Black Rice – ½ cup
• Jaggery – ½ cup
• Coconut milk – ½ cup

Cooking Process

1. Soak rice overnight.
2. Cook for 6 whistles until soft.
3. Add jaggery and coconut milk.
4. Simmer for 5 minutes.

Rathasaali Arisi (Medicinal Kanji)

Ingredients

• Rathasaali Rice – ½ cup
• Water – 4 cups

Cooking Process

1. Soak rice for 1 hour.
2. Pressure cook for 5 whistles.
3. Mash lightly and serve warm.