Arisi Upma - Rice Upma

#ArisiUpma  #RiceUpma : #Upma is a traditional dish of Tamil Nadu, India prepared from rice. Nowadays upma prepared from sooji ( rawa ) or vermicelli ( semiya ) is more popular.

Many people generally used to say  "I hate upma". But I am sure, if they have relished #riceupma once, then they would definitely fall in love with it.

The prepared quantity is just enough for 3 persons.
Cooking time : 15 - 20 minutes.

Ingredients :

Raw Rice                                       :  1 1/2 cup
Tuvar dhal                                      : 1 Tbsp
Onion                                             : 2
Green Chilly                                    : 4 ( adjust accordingly )
Red Chilly                                       : 1 break into pieces
Mustard seeds                                 : 1 tsp
Gram dhal                                      : 3 tsp
Urad dhal                                       : 1/2 tsp
Asafoetida                                      : 1/2 tsp ( if powder ) or a small piece
Ginger                                             : a small piece, cut and smash
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 and tuvar dhal together 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 chilly 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 pop up, add urad dhal, gram dhal, broken red chilly pieces and asafoetida.

When dhal turns golden brown add curry leaves & slit green chilly.

Saute well for few seconds and add onions.
Keep stirring till onion turns into pale pink color.
Then add smashed ginger piece and saute until its raw smell goes off. 
At this stage add salt.
Add 3 cups of water. Now increase flame to HIGH position.
Bring it to boil.

Now take the rice in a mixie jar. 

Run for a few seconds only to grind coarsely.

When it starts boiling turn the stove to SIM position and add rice.

Stir well and cook for 3 minute closing with a lid.
After 3 minutes open the lid and mix well with a ladle.

Again close with a lid and cook for 8 minutes.
In between, open the lid and stir well with a ladle.

Now upma is ready.

After the upma is done it can be kept on the stove at SIM position for another 10 to 15 minutes ( or for 1/2 hour also ) to get a thick layer of golden crust at the bottom of the cooking vessel which is called adai. It tastes yummy and everyone likes it!!!

Have Upma with coconut chutney.

Here upma is served with Pudhina chutney My preference is upma with jaggery.


The adai ( golden crust ) formed at the bottom of the vessel goes well with sugar or jaggery.

Other recipes you may like to try

Rice Sundal

Kodo Millet Sundal

Kodo millet upma

Kuthiraivaali upma

Kodo venthaya kanji

Ideas for Breakfast/Dinner

Tiffin varieties

For accompaniments

Chutney Recipes

Vazhakkai Podimas

#BananaStirFry  #VazhakkaiPodimas : If you say the word podimas then immediately potato comes before your eyes. Potato podimas is a very special Tamil recipe with boiled potato. It is actually a stir fry of boiled potato with onion and other condiments. It is very easy to prepare and liked by all. Moreover it goes well with rice as well as tiffins like dosai, chappathy, poori, toasted bread, etc.,...

This podimas is also prepared with boiled vazhakkai [ #rawbanana ]. This is also as good as potato podimas.

Let me present the method of preparation.

Ingredients :

Vazhakkai (raw banana)                       : 1

Turmeric powder                                  : 1 pinch

Salt                                                        : 1/2 tsp
Coconut scrapings                                 : 1 tblsp

Onion thinly chopped                            : 1 small sized

For tempering :

Mustard seeds                                   : 1/4 tsp

Urad dhal                                          : 1/2 tsp

Red chilly (break into small  pieces)      : 2 

Red chilly powder                               : 1/4 tsp (adjust to taste)

Cooking oil                                        : 1 tsp

Method :
Take peeled vazhakkai in a wide mouthed vessel.
Fill water to completely cover vazhakkai.

Add salt and turmeric powder.
Cook vazhakkai 3 to 4 minutes. It is enough to cook till it is three fourths done. Do not overcook because it has to be grated using a carrot grater.

Take out from the vessel and grate using a carrot grater.

Now keep a kadai over slow flame with a tsp of oil. 

Splutter mustard. then add broken red chilly pieces and asafoetida.

And then add urad dhal.

Once urad dhal turns to golden brown color, add chopped onions and a pinch of turmeric powder.
Saute well.

If needed add red chilly powder at this stage. Then add grated vazhakkai.

Stir well for few seconds. Then close the kadai with a lid for a minute.

Adjust salt to taste.

Now add grated coconut and mix well.

Now the podimas is ready.

A very good side dish for sambar rice & rasam rice.

Other recipes you might like to try


Curry Index

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Vazhakkai Poriyal

#VazhakkaiPoriyal  #RawBananaStirFry : This is one of the simplest recipes using #vazhakkai ( #rawbanana ).



Ingredients :
Vazhakkai ( Raw banana )                                : 1
Turmeric powder                                           : a pinch
Grated coconut                                              : 1 Tblsp
Salt                                                                 : 1/2 Tsp

For tempering :
Mustard                                                       : 1/4 tsp
Urad dhal                                                      : 1/2 tsp
Red chilly                                                      : 1 ( adjust )
Curry leaves                                                  : 8 - 10
Cooking oil                                                    : 1 tsp
Coriander leaves to garnish [ optional ]

Method :
Peel off the skin. Dice peeled vazhakkai into 1/2 in cubes.
Keep a kadai on a stove over slow flame with a tsp of oil.
Add mustard and after it splutters break red chilly into 5 or 6 pieces and then add.
Now add urad dhal.
Once urad dhal turns golden brown add curry leaves and then diced vazhakkai.
Add turmeric powder and salt.
Stir well for few seconds.
Sprinkle some water.
Close the kadai with lid and allow vazhakkai to cook well.
Once vazhakkai becomes tender add grated coconut and stir well to mix thoroughly.
Ah! vazhakkai poriyal is ready.

Goes well with sambar sadham ( white rice mixed with sambar )

and rasam rice.

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