South Indian Recipes

Paruppu Sadham – The First Meal Cooked for Every South Indian Baby

Pallu Kozhukattai is one of the important ceremonies among the Sri Lankan Tamil community. This ceremony marks feeding the first meal to the 06 months baby. On the other hand, the Indian Origins of Sri Lanka celebrate this ceremony with Paruppu Sadham or Lentil Rice. Closest relatives of the baby feed him or her with a well cooked mushy rice and lentil mix tempered with minimal spices. This is a very common practice among all the South Indian origins.

Picture of Paruppu Sadham, A Common Mixed Rice Varity in South India Prepared as Prasad and Baby Food

Paruppu sadham is another delicious recipe has its roots from South India know as Paruppu Annam. This is a common variety of mixed rice served in temples as prasad and prepared specially for kids at their small age. This is rich in proteins and carbohydrates which helps for growth for small kids. We had just kept feeding paruppu sadham for a baby in our family till he reached the age of 5. 😀 😀

Jokes apart, let’s start making the delicious lentil rice. This is a common recipe that we follow at our home for years now.

Paruppu Sadham

Paruppu Sadham – The First Meal Cooked for Every South Indian Baby Paruppu Sadham – The First Meal Cooked for Every South Indian Baby Print This
Serves: 02 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Rice - 200 gm or 01 Cup
  • Pigeon Peas Lentil - 75 gm or 0.3 Cup
  • Green Chillies - 02 Nos
  • Curry Leaves - A Few
  • Mustard Seeds - 0.5 tablespoon
  • Turmeric Powder - 0.5 tablespoon
  • Asafoetida Powder - 0.25 tablespoon
  • Salt - 0.5 tablespoon
  • Ghee - As Required

Instructions

1. Wash the rice & lentils and soak in water for 30 mins.
2. In a pressure cooker, add water (03.5cups), rice-lentil mix, turmeric powder & salt and pressure cook it for 6 whistles. Let the pressure release naturally.
3. In another pan heat ghee and add mustard seeds (0.5tbsp). Add few curry leaves, finely chopped chillies & asafoetida powder when mustard seeds begin to sputter.
4. Add the tempering to the cooked rice and mix it well.
5. Hot lentil rice is ready for serving.

Notes

Normally we use raw rice or basmati rice for making this. The rice here should be mushy. Use the same cup for measuring rice, lentils and water. You can also add sauteed onions and tomatoes to the rice.

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