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Arisi Upma a simple and easy evening tiffen

posted 24 Mar 2014, 22:06 by Rajmi Arun   [ updated 25 Mar 2014, 20:50 ]
This is one of the traditional dish of Tamil nadu. Easy to make. Tastes too good when it is made in Iluppai Chatti or Vengala panai. 

Rice - 1 1/2 cup
Thuvar Dal - 1/2 cup
Pepper - 15 to 20 nos
Cumin seeds - Jeeragam - 2 tbsp
Red Chilly - 2 nos
Oil - 6 tbsp
Grated coconut - 1/2 cup
Curry Leaves - a few
Hing - 1 tbspArisi upma in Pressure cooker
Mustard seeds - 1/2 tsp
Split Urad Dal - 1 tbsp
Water - 3 cups
Salt to taste

Grind rice, thuvar dal, pepper, cumin seeds, together to a coarse powder. In a hard bottom pan, add oil and when hot add mustard seeds and when they splutter add split urad dal, asafodeita powder,
curry leaves, red chilly and saute well. Add water and salt and bring it to boil. Add the grated coconut and reduce the flame. Let it boil again. Add the ground powder to the boiling water and mix well. Ensure no lumps are formed. Cover it with a lid and cook it in a low flame. Alternatively you can also transfer the whole content to another vessel and pressure cook it for 3 to 4 whistles. 

Serve it with Gothsu or chutney. For different combinations to be served with Arisi Upma, check out our Combination Recipes section