Wednesday, April 24, 2013
ARISI UPMA – IYENGAR RECIPE
Arisi Upma is a common tiifin in my moms home. This is a very healthy breakfast and my mom makes it in a brass vassel. As I donot have that vessel, I make it in a pressure cooker – it also makes our life simple. Arisi Upma is made out of raw rice and toor dhal and it tastes yummy with tomato gojju.
Raw Rice - 1 cup
Toor dal - 1/4 cup
Whole Black pepper - 4 to 5
Jeera – ½ tsp
Water - 2 1/2 cups
Ghee - 1 tsp
Coconut oil – 1 tsp
Coconut (grated) - 1/3 cup
Salt - to taste
Oil - 3 tbsp
Mustard - 1 tsp
Urad dal - 1 tsp
Asafotedia - a generous pinch
Red chillies - 2
Ginger - 1/2 inch piece
Curry leaves - few
Finely chop the ginger.
Wash the raw rice and toor dhal well, until the water runs clear.
Now dry the raw rice and toor dhal in a paper towel.
Dry grind the raw rice + toor dhal along with 4-5 whole black pepper and ½ tsp jeera seeds in a blender coarsely like rava. We call it arisi kurunnai or rice rava.
In a pressure cooker heat oil, when hot add mustard seeds and when it splutters, add urad dal, hing, red chillies, ginger and curry leaves. Fry till dal turns golden brown.
Add grated coconut and saute for a minute
Now add 2 1/2 cups of water, salt, a tsp of coconut oil and a tsp of ghee.
When water starts boiling, keep the flame low and add rice rava stirring continuously so that no lumps are formed.
Pressure cook for 3 whistles. Open the cooker when the pressure releases, mix it well.
Serve hot steaming arisi upma with coconut chutney, sambhar or Tomato gojju. We love eating this with tomato gojju and butter milk.