Rice/Arisi Upma is a very famous South Indian style recipe. It requires very less ingredient and it can be cooked in a single vessel. In childhood days, my grandma used to make this recipe in Brass Vessel. It will give nice aroma to the upma. I got the recipe from her and tried it out. Few people add Tur dal and Coconut in the Upma but I have used Raw Rice alone in the whole process.It is a kind of must try recipe at home
Ingredients:
Preparation Time: 10 mins | Cook Time: 15 mins | Serves: 2-3
- Raw Rice – 1 Cup ( 200 gms)
- Mustard Seeds – 1 tsp
- Urad Dal – 1 tsp
- Channa Dal – 1 tsp
- Curry Leaves
- Green Chilli -2
- Salt as required
- Oil as required
- Water – 2 Cups
- Asoefotida
Method:
- Grind the Raw Rice in Mixie ( use pulse mode) and sieve it. It will give a rice kurinai (not powdery but coarsely grinded rice). Now our main ingredient is ready
- In a heavy bottomed vessel, add oil. Once hot, add mustard seeds and allow it to splutter
- Put Urad dal, channa dal, slit green chillies, curry leaves and Asoefotida/hing in it
- Pour two cups of water ( take water in 1:2 ratio – 1 Cup of Rice : 2 Cups of Water), add salt and allow it to boil
- After some 5 minutes, add rice kurunai gently without making any lumps. Saute it well and let it cook for few minutes. It will take around 7-10 minutes to get cooked
- Add oil in between and saute the upma occasionally to avoid burning at the bottom. Stove can be in medium heat
- Once water is absorbed completely, check whether the rice upma is cooked ( Can check by taking a small amount in hand, roll it. If it is not sticky, then it is cooked)
- Arisi Upma is ready to Serve!!!
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