Arisi Upma is an authentic Upma variety of South Indian cuisine made with rice, toor dal, pepper and cumin along with flavorful tempering. It is made in all South Indian homes for breakfast/ evening tiffin or even dinner. This recipe uses simple ingredients and can be prepared in 20 minutes. Come, let’s see how to make this perfect recipe at home with easy method and step by step pictures.
Author: PRIYA SRINIVAS
Cuisine: South Indian
Category: Vegan
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 2
Ingredients:
- Raw Rice- 1 cup
- Toor Dal- 2 tbsp
- Black pepper- 3/4 tsp
- Cumin seeds- 3/4 tsp
- Water- 2 & 1/4 cup
- Salt- as required
- Coconut oil- 1 tsp (for flavour)
To temper:
- Oil- 1 tbsp
- Mustard seeds- 1 tsp
- Urad dal- 1 tsp
- Channa dal- 1 tsp
- Curry leaves- 1 sprig (about 6)
- Red chilli- 2
- Asafoetida- 2 pinches
Method:
1. Preparation: Add the rice and toor dal to a blender little by little and grind to a coarse powder like rava and set aside. Do not grind it fine.
2. Grind the pepper and cumin seeds into coarse powder and add to the rice powder.
3. In a pressure cooker or heavy bottomed vessel, heat oil and add mustard seeds and allow to crackle. Add the other items under to temper. (I used a vessel that is placed inside pressure cooker, you can use pressure cooker directly as well)
4. When the dal turns golden, add water and bring to a boil.
5. Slowly add the rice and dal powder to the water along with salt and stir continuously to avoid lump formation.
6. Continue to cook in medium flame until it thickens and reaches porridge consistency.
7. Lower the flame and pressure cook for 2 whistles or 12 to 15 minutes in lowest flame. I placed the vessel inside pressure cooker and cooked for 2 whistles.
8. Once the pressure releases, open the cooker, fluff, drizzle coconut oil and serve hot with coconut thogayal (the best combination) or any spicy chutney or thogayal varieties. Delicious and tasty one pot arisi upma is ready to eat!
Related Recipes:
