Friday, September 2, 2011

Arisi Upma / Rice Upma

Arisi Upma or Upma made with broken rice is very common in South India. Traditionally these are made in "Vengala paanai" to get the best flavour. However, in these days, it is either made in pressure cooker or in a pan...whichever is convenient and easy on time!

Ingredients:

- 1 cup raw rice
- 1 cup finely chopped veggies (potatoes, carrots, green peas)
- 1 or 2 green chillies
- 1 or 2 red chillies
- 1 tsp each of urad dhal, channa dhal, toor dhal for seasoning
- 2 tsp of grated coconut
- Hing, mustard and curry leaves for seasoning
- 2 tsp oil
- Salt to taste


Prep time: 15 mins             Cook time: 30 mins

Preparation:

- Give the rice a pulse in the mixie or blender and break it into smaller pieces.Wash the rice, drain the water and set aside

- Cut the veggies and keep the seasoning ingredients handy


- In a non stick pan or a thick bottomed pan, heat the oil.
- Once hot, add the dhals and roast till they turn red.
- In the end, add the mustards and chillies and let the mustards crackle and chillies fry

- Now, add the veggies, salt and cook them for a couple of minutes.

- For 1 cup of rice, add 2 1/2 to 3 cups of water. Bring the water to a boil along with the veggies.
- Add the coconuts, curry leaves and hing on top when the water comes to a boil.
- Now, add the rice into the boiling water and give it a stir.

- Close with a lid and cook on low-medium heat for 20 minutes.

- Open it half way through to check if water is adequate. If you feel it could need more water, add little based on need.
- Arisi Upma is ready to eat with your favourite pickle or coconut chutney


Foot note:

- Usually the 1 cup rice and 1/4 cup toor dhal is washed and drained. Then, it is spread on a muslin cloth or a very thin cloth and left to dry for a few hours.
- This rice and dhal is given a grind in the blender and broken into small pieces before making the upma.
- If you have the "time" for it, you could try this method!

Linking the recipe to:

Love Lock with Rice event at Tomato Blues and Sweet Karam Kaapi


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