Monday, December 10, 2012

Arisi Upma - Rice Upma


Upma a popular dish of Tamil Nadu, India made with sooji(rawa), vermicelli(semiya), rice or oats.
Of all the upmas rice upma tastes different and liked by all.

Ingrdients :

Raw Rice                                       :  1 1/2 cup
Onion                                             : 2
Green Chilly                                    : 4( adjust accordingly )
Mustard seeds                                 : 1/2 tsp
Gram dhal                                      : 3 tsp
Asafoetida                                      : 1/2 tsp ( if powder ) or a small piece
Curry leaves                                   : 10 to 12
Cooking Oil                                     : 3 tsp
Any cooking oil can be used. But if made with gingelly (till - sesame) oil upma tastes good with nice aroma.

Method :

Wash rice in a wide mouthed vessel thoroughly and drain water completely.

Keep aside & Allow it to dry.

Remove skin of onion and nicely chop.
Wash curry leaves and dab with kitchen towel to remove water.
Wash green chillies and slit lengthwise into two.
Now keep a thick bottomed vessel or kadai or cooker on a slow flame.
Add 3 tsp of oil.
When oil is hot, add mustard seeds.
Once mustard seeds splluters, add gram dhal and asafoetida.
When dhal turns golden brown add curry leaves & slit green chillies.
Saute well for few seconds and add onions.
Keep stirring till onion turns into pale pink color.
At this stage add salt.
Add 3 cups of water. Now keep flame to HIGH position.
Allow it to boil.
Now take the rice in a mixie jar. Run for few seconds to grind it coarsely.
When its boiling turn the stove to SIM position and add rice.
Stir well and cook for 5 minute closing with a lid.
After 5 minutes open the lid and mix well with a ladle.

Again close with a lid and cook for 10 minutes.
Now upma is ready.


After 10 minutes the upma can be kept on the stove at the same SIM position for 10 to 15 minutes(or for 1/2 hour also).

A thick layer golden in color is formed at the bottom of the cooking vessel which is called adai and taste yummy!!!.

Have Upma with coconut chutny.
My preference is upma with jaggery.
The adai(golden layer) goes well with sugar!!