Topic started by TNIG (@ 210.117.67.218) on Sun Apr 13 00:06:31 .
All times in EST +10:30 for IST.

Pasiparuppu

What is the right way to prepare this delicacy ? My repeated attempts to make it taste like Mom's were in vain. Please do mention the right ratio of dhal, rice and water.

Thank you.

R.

Responses:

• From: Ramadas (@ dclient80-218-23-188.hispeed.ch) on: Sun Apr 13 04:55:49 EDT 2003
  
  You can have equal amounts of Paasi paruppu and rice. But always dry-roast the paasi paruppu in a dry kadaai constantly stirring, before cooking in pressure cooker along with rice.Add 6 times water in volume to that of the paasi-paruppu-rice mixture. I think this is the one they call as "Kichadi" in North India.
  
  
• From: Hemant (@ 203.195.208.26) on: Sun Apr 13 07:21:42 EDT 2003
  
  Hello TNIG,
  Pasi parappu Porridge , as Ramdasji has mentioned (Khichadi), sure is a great nourisher and induces nice sleep.
  There are many many ways to make this khichadi (Hotch Potch).If you want , I will post some recipes . Common to South India is Pongal.(Variation).
  
  
• From: Ramadas (@ dclient80-218-23-188.hispeed.ch) on: Sun Apr 13 11:16:52 EDT 2003
  
  Hemantji,
  I think it is the same khichadi with a slight variation (the mochai-paruppu and the coconut gratings) which is "Vishu Kanji" which I had posted in the Kerala Recipes thread. The Keralites simply change everything into their coconut version.
  
  
• From: TNIG (@ w3cache2.icm.edu.pl) on: Tue Apr 15 01:42:14 EDT 2003
  
  Hemantji, Ramdasji,
  
  Thank you for the tips. Should I fry the rice also ?
  
  Also, after adding 6 parts of water, how should it be cooked ? Which one is preferrable, Electric cooker or Pressure cooker ? How long ?
  
  Sorry about asking too many questions.
  
  
  Thank you.
  
  R/R
  
  
• From: Ramadas (@ dclient80-218-23-75.hispeed.ch) on: Wed Apr 16 14:10:51 EDT 2003
  
  The rice need not be fried. Pressure cooker is preferable.
  
  

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