A Deeper Dive into Kongu Arisi Paruppu Sadham The Cultural Significance of Arisi Paruppu Sadham Arisi Paruppu Sadham is more than just a dish; it's a cultural symbol deeply rooted in the Kongu region of Tamil Nadu. It represents simplicity, nourishment, and community. It's often prepared during festivals, celebrations, and everyday meals, reflecting the region's agrarian heritage. Unique Flavors and Techniques Across Kongu Regions While the core ingredients remain the same, the nuances in preparation, spices, and local variations make each region's Arisi Paruppu Sadham distinctive: 1. Coimbatore: * Key Characteristics: Known for its robust flavors and vibrant colors. * Unique Elements: Often includes a generous amount of ghee, tempered with mustard seeds, curry leaves, and red chilies. * Local Variations: Some households add a touch of sweetness with jaggery or a hint of tanginess with lemon juice. 2. Erode: * Key Characteristics: Renowned for its balanced flavors and soft texture. * Unique Elements: Frequently uses a specific variety of rice known for its soft texture and sweet flavor. * Local Variations: Some families add a pinch of turmeric powder for a subtle yellow hue and additional health benefits. 3. Tiruppur: * Key Characteristics: Characterized by its spicy and tangy flavors. * Unique Elements: Often includes a generous amount of tamarind paste, which adds a tangy twist to the dish. * Local Variations: Some families add a touch of coconut milk for a creamy texture and rich flavor. 4. Namakkal: * Key Characteristics: Known for its robust flavors and hearty texture. * Unique Elements: Often includes a blend of spices like cumin, coriander, and fennel seeds, which enhance the aroma and taste. * Local Variations: Some families add a handful of cashews or almonds to the tempering for a luxurious touch. 5. Karur: * Key Characteristics: Renowned for its subtle flavors and delicate texture. * Unique Elements: Often includes a generous amount of coriander leaves, which add a fresh and fragrant flavor. * Local Variations: Some families add a touch of cardamom powder for a subtle sweet and spicy flavor. The Art of Tempering (Podi Kadai) The tempering process, known as "Podi Kadai," is crucial in elevating the flavor of Arisi Paruppu Sadham. It involves heating oil and adding a combination of spices like mustard seeds, cumin seeds, urad dal, red chilies, curry leaves, and sometimes hing (asafoetida). The aroma and taste imparted by this tempering are essential to the dish's appeal. The Role of Rice and Dal The quality and type of rice and dal used significantly impact the final taste and texture of the dish. Popular rice varieties include Ponni rice, Seeraga Samba, and Basmati. Toor dal is the most commonly used lentil, but other varieties like Moong dal and Masoor dal can also be incorporated.
உங்களை பார்த்து தான் நிறைய பேர் அங்கே போய் கூட்டத்தில் நெரிசலில் உணவும் நன்றாக இல்லாமல் scam ஆகி உள்ளனர்....நேரடியாக நீங்கள் பொறுப்பு இல்லை என்றாலும் வீடியோ போடும் முன் கள நிலவரம் தெரியாமல் புரமோஷன் செய்ய வேண்டாம் உங்களுக்கே பின்னடைவாக வரும்....கொஞ்சம் பொறுப்பாக நடந்து கொள்ளுங்கள் சகோதரி ❤🙏
Remba issue irundhu irukku pola , nalla vaelai naan pogala , plan well before hosting this kind of events , pls share the feedback posted to the organisers !!
Definitely u need to work on ur hairstyle kirthika, avlo azhaga hair do panni irupinga unga beginning time la.. Definitely we need to look beautiful i agree, but during food vlogs u need to b more cautious..
திருப்பூர் மாவட்டத்தில் உள்ள ஊர் மூலனூர்.. அம்மிணி.. கன்னிவாடி ஆட்டு சந்தை புகழ் பெற்றது 👌👌👏
Awesome Video ! I'm so glad we had chance to meet
Thank you! It was a pleasure meeting you too!
tickets available on bookmyshow? unable to fine ...any link plz
Nice kiruthiga sister ❤❤❤ food festival vlogs always best ❤❤ Manoj Kumar sir always best ❤❤❤
I agree! They are amazing 🤩
Thaaru maaru kruthika. enjoy sema theeni.
A Deeper Dive into Kongu Arisi Paruppu Sadham
The Cultural Significance of Arisi Paruppu Sadham
Arisi Paruppu Sadham is more than just a dish; it's a cultural symbol deeply rooted in the Kongu region of Tamil Nadu. It represents simplicity, nourishment, and community. It's often prepared during festivals, celebrations, and everyday meals, reflecting the region's agrarian heritage.
Unique Flavors and Techniques Across Kongu Regions
While the core ingredients remain the same, the nuances in preparation, spices, and local variations make each region's Arisi Paruppu Sadham distinctive:
1. Coimbatore:
* Key Characteristics: Known for its robust flavors and vibrant colors.
* Unique Elements: Often includes a generous amount of ghee, tempered with mustard seeds, curry leaves, and red chilies.
* Local Variations: Some households add a touch of sweetness with jaggery or a hint of tanginess with lemon juice.
2. Erode:
* Key Characteristics: Renowned for its balanced flavors and soft texture.
* Unique Elements: Frequently uses a specific variety of rice known for its soft texture and sweet flavor.
* Local Variations: Some families add a pinch of turmeric powder for a subtle yellow hue and additional health benefits.
3. Tiruppur:
* Key Characteristics: Characterized by its spicy and tangy flavors.
* Unique Elements: Often includes a generous amount of tamarind paste, which adds a tangy twist to the dish.
* Local Variations: Some families add a touch of coconut milk for a creamy texture and rich flavor.
4. Namakkal:
* Key Characteristics: Known for its robust flavors and hearty texture.
* Unique Elements: Often includes a blend of spices like cumin, coriander, and fennel seeds, which enhance the aroma and taste.
* Local Variations: Some families add a handful of cashews or almonds to the tempering for a luxurious touch.
5. Karur:
* Key Characteristics: Renowned for its subtle flavors and delicate texture.
* Unique Elements: Often includes a generous amount of coriander leaves, which add a fresh and fragrant flavor.
* Local Variations: Some families add a touch of cardamom powder for a subtle sweet and spicy flavor.
The Art of Tempering (Podi Kadai)
The tempering process, known as "Podi Kadai," is crucial in elevating the flavor of Arisi Paruppu Sadham. It involves heating oil and adding a combination of spices like mustard seeds, cumin seeds, urad dal, red chilies, curry leaves, and sometimes hing (asafoetida). The aroma and taste imparted by this tempering are essential to the dish's appeal.
The Role of Rice and Dal
The quality and type of rice and dal used significantly impact the final taste and texture of the dish. Popular rice varieties include Ponni rice, Seeraga Samba, and Basmati. Toor dal is the most commonly used lentil, but other varieties like Moong dal and Masoor dal can also be incorporated.
Thanks for the detailed explanation. I'm glad you learned something new about Arisi Paruppu Sadham!
உங்களை பார்த்து தான் நிறைய பேர் அங்கே போய் கூட்டத்தில் நெரிசலில் உணவும் நன்றாக இல்லாமல் scam ஆகி உள்ளனர்....நேரடியாக நீங்கள் பொறுப்பு இல்லை என்றாலும் வீடியோ போடும் முன் கள நிலவரம் தெரியாமல் புரமோஷன் செய்ய வேண்டாம் உங்களுக்கே பின்னடைவாக வரும்....கொஞ்சம் பொறுப்பாக நடந்து கொள்ளுங்கள் சகோதரி ❤🙏
Kiruthiga kuru Kari means mutton all items mixing
You're right, Kari does mean mutton!
Good coverage thank you
You are very welcome!
கிருத்திகா கல்யாண விருந்து திருவிழா அட்டகாசம் super video super super super ❤❤❤
ரொம்ப ரொம்ப ரொம்ப நன்றி ❤❤❤
Super 👌
Ipo thanga banana leaf manoj anna kooda ungala pathen ❤
Yaaro panam sambaadhika aasa pattu kadasila Covai People and Covai city voda name ah damage pantaanga
மூலனூர் திருப்பூர் மாவட்டத்தில் உள்ளது சிஸ்டர்
Remba issue irundhu irukku pola , nalla vaelai naan pogala , plan well before hosting this kind of events , pls share the feedback posted to the organisers !!
Whether non veg halal food ha mam
Nalla kaathula poo suthareengha
Well kirthika🎉
Thank you
So cute kiruthuga
Dear kiruthiga mam please try to re edit this video with nov 30 and dec 1 as dates, which you due to excitement conferred as 31 November
Thanks for letting me know! I'll try to correct it in the next video.
நவம்பர் மாதம் 31 ந் தேதியா....?
One time is ok. But repeatedly. Not acceptable
you too?
GIVE POOR PEOPLES
டிகம்பர் 1💔
There's only Nov 30. No Nov 31. You're good in exposing tastes of food. This continues in telling dates also. God bless you 👍
Thank you for your kind words. I apologize for the oversight in the date. I will be more careful in the future.
நவம்பர் 31தேதியேஇல்லை?😮😮😮
Super
Thank you 😍
Super akka
Thank you 🙏🏽
அது veg, அந்த பக்கம் போக வேண்டாம்.. 😂😂
😂😂
Thu
மூலூர்இல்லை?மூலனூர்
Definitely u need to work on ur hairstyle kirthika, avlo azhaga hair do panni irupinga unga beginning time la.. Definitely we need to look beautiful i agree, but during food vlogs u need to b more cautious..
இந்த கோவை உணவுத் திருவிழா கற்றுக்கொடுத்த பாடம் என்னன்னா, don't ever believe any food vloggers.
Nanga en nanga panom. Entha mathiri oru event nadakuthunu thane sonom. Ethukum nanga than Karanamna eppadi
உங்களை மாதிரி ஆட்கள் கொடுத்த ஓவர் ஹைப்னால ஏமாந்தவங்கதான் நிறைய பேர்,,
@@tastywithkiruthiga நீங்க உண்மையிலேயே நேர்மையா இருந்திருந்தா உணவுத் திருவிழால நடந்த பிரச்சினைகளையும் வீடியோ எடுத்து உங்க சேனல்ல போட்டிருக்கனும்.
😢waste program u people for money why u make fasle statements I did not except from u
Yes There is no Nov 31St
நவம்பர் மாதம் 31 ந் தேதியா....?