Thursday, May 2, 2013

அரிசி உப்புமா / Arisi Upma

This is an authentic "South Indian Brahmin" breakfast.It is made even during fasting days hence tagged under "Festival"


There are many methods of making this upma.Traditionally it is prepared in "Vengala Paanai" meaning "Bronze Pot".But I always pressure cook it which simplifies the job...So beginners make an attempt

Look out for a similar recipe using millet Varagu Arisi Upma

Ingredients
Part 1 - Arisi Udasal / Rice Rava
  • Raw rice - 2 cups
  • Toor dhal - 2 teaspoons
  • Cumin seeds - 1/2 teaspoon
  • Pepper - 10 nos
  • Take these items in a mixer and coarsely powder them
Part 2 - Arisi Upma
Tadka
  • Gingelly oil - 1 tablespoon
  • Mustard seeds - 1/2 teaspoon
  • Dried red chilly - 3 nos or more
  • Urad dhall - 1 teaspoon
  • Channa dhall - 1 teaspoon
  • Hing - little
  • Curry leaves - few
Others
  • Rice rava / Arisi udasal - 2 cups
  • Water - 4 cups
  • Coconut bits - few
  • Salt - 2 teaspoons
Method
  • Heat oil in a pressure pan
  • Splutter mustard seeds and saute red chillies
  • Add urad and channa dhals.Fry till they become golden brown
  • Spray hing and put curry leaves
  • Pour water, add salt and coconut bits.Allow it to boil
  • Now slowly add the rice rava / arisi udasal by stirring it continouly
  • Close the pressure pan and leave it for 3 whistles
  • Once the pressure is released open the lid after 5 minutes
Hot Arisi Upma is ready.Serve it with Vatha Kuzhambu