Arisi Upma

This is a very simple tiffin item from the southern part of India and very well known in a brahmin household. I remember my mom making this in a vengala paanai which bronze vessel and cooking it in that vessel just takes the taste to another level. After she makes it in that vessel there will be a layer of Upma stuck and roasted to a crispy layer from the oil known as kaandhal. That was is huge demand as it was delicious.
You can serve this with sambar or chutney of your choice but my favorite is with just plain old buttermilk.

Serves 3
Ingredients Required:
Raw rice - 1 cup
Thoor dhal - 2 tblsp
Cumin - 2 tsp
Pepper - 1 tsp
Water- 3 cups
Salt - 1.5 tsp

To season :
Coconut oil - 2 tbslp
Mustard seeds - 1 tsp
Urad dhal - 1 tblsp
Red chilli - 2
Curry leaves - handful
Hing - 1 tsp

How to make:
Rinse the rice in water, strain immediately and spread on a kitchen towel to dry. This will take around 15 minutes.
Grind the toor dhal, pepper, cumin to a coarse powder and set aside.
Once the rice is dried, grind that to a coarse powder.
In a pan, add the oil and when hot add the mustard seeds and allow to splutter.
Add the red chilli, urad dhal, hing and the curry leaves.
Add water and bring to a boil.
Add the toor dhal powder and salt and stir.
Slowly pour in the rice powder and continuously stir so no lumps are formed.
Keep mixing for a minute till well combined close the pan and cook for 10 minutes on medium heat.
Allow to cool for a couple of minutes and serve hot.

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