|1 Cup Raw Rice|
|1/4 Cup Toor Dal (Pigeon pea)|
|2 tablespoon Peppercorns|
|To Taste Salt|
|2 Tablespoon Sesame oil|
|1 Teaspoon Mustard Seeds|
|Few Curry Leaves|
|2 Teaspoon Split Urad Dal|
|a Pinch Asafoetida (Asafetida / Hing)|
|4, Broken Red Chili|
|1 Tablespoon Grated Coconut|
Serve with Coconut Chutney or Vathakuzhambu
Arisi Upma, a very simple and traditional, breakfast or evening tiffin. Its a common breakfast in most of the Tamil Brahmin houses. Arisi Upma is made using Raw rice, toor dal, pepper along with tempering ingredients. The rice and dal are first pounded to rava like coarse powder along with peppercorns. This coarse Rice+dal powder is cooked in hot boiled water enhanced with tempering. We can also add veggies and make this upma even more healthier
Generally Arisi Upma is served with Coconut Chutney. But Personally I love serving with Vendhaya Kuzhambu or Vathakuzhambu or even with Milagu Kuzhambu. We can add Tamarind juice instead of plain hot water and make it like a Puli Upma. We can use either coconut oil or sesame oil for tempering that will enhance the flavor of this upma. Instead of only using Toor dal we can use 2 tablespoon Bengal Gram dal and 2 tablespoon Toor dal. We can make large quantity of the pounded coarse rice+dal can be stored in air-tight container and use it whenever we want.
Back in days, we use Bronze vessel (Vengala panai) to make this Arisi upma. We will be drooling to eat the slightly burnt layer on the bottom of the bronze pan. But nowadays we for the fast tract process of cooking this upma in the pressure cooker. Once cooked, we can make oval shaped kozhukattai and again steam cook the upma and serve as Upma Kozhukattai also.
Take raw rice, dal and peppercorns in a mixer jar and grind it to a coarse powder like Rava (Sooji). We can also wash the rice and spread in towel and once it is dry, we can grind the rice along with dal. This process ensures proper grinding to a coarse powder. Also we can store this coarse powder in a air-tight container and we can use it later also
Cover & cook the upma in low flame for about 10 mins. Mix the upma in frequent intervals to avoid the upma getting burnt of sticking to the bottom of the pan. After 10 mins, switch off the flame and let the upma sit in the covered pan for another 5 mins and then you can transfer the upma to the serving bowl
Serve the delicious Arisi Upma (Rice Upma) with Coconut Chutney or Vathakuzhambu and enjoy the breakfast!