Arisi Upma (Rice Upma)

Ingredients

Raw rice - 1 cup
Thoor dhal (Thuvaram Paruppu) - 1 cup
Pepper (Milagu) - 1 teaspoon
Jeera (Jeeragam) - 1 teaspoon
Urid dhall (Ulutham Paruppu) - 1 tablespoon
Begal gram (Kadalai Paruppu) - 1 tablespoon
Mustard (Kadugu) - 1 teaspoon
Red chilly - 5
Salt - 3/4 tablespoon (Three Fourths of a tablespoon)
Water - 4 cups
Sunflower oil - 3 tablespoon
Gingely oil (Nallennai) - 3 tablespoon
Coconut oil - 2 tablespoon
Curry leaves (karuveppilai)

Quantity of water

Quantity of water must be twice the amount of Rice + Thoor Dhal

For the above ingredients, water quantity is calculated as follows :

2 x (1 cup rice + 1 cup thoor dhal) = 4 Cups of Water

Use the same cup that you use for taking rice & thoor dhal

Preparation

1. Grind thoor dhal, pepper and jeera for 1 min and prepare a coarsely grind powder
2. Add rice to the above mixture and grind coarsely (Consistency of the powder must be like big rava)
3. Keep a vengalam paanai (bronze vessel) or a heavy pan or a pressure cooker on the stove
4. Add sunflower, coconut & gingely oil and heat
5. Add mustard and allow it to burst
6. Then add red chilly, urid dhal, bengal gram and asafoetida and roast till golden brown
7. Add curry leaves and mix
8. Add 4 cups of water and allow it to boil
9. Add salt
10. After the water boils, turn to low flame and add the powdered rice mixture and mix it thoroughly
11. Close the pan or the vengalam paanai with the lid
12. Stir the upma once in 3 mins till the upma gets cooked
13. If using a pressure cooker, wait for 1 whistle
14. If you are using vengalam paanai, transfer the upma content to a different container within half an hour

Side dishes

The following are excellent side dishes for Arisi Upma :

1. Vatha kuzhambu
2. Thengaai thuvaiyal
3. Vendhaya Kuzhambu
4. Masiyal