Arisi upma, traditionally is made in vengala panai (Bell metal pot) and it tastes heavenly when had with kathirikkai gothsu. Usually we make this for dinner. Arisi upma is made in different ways following their own traditional family recipe. The recipe which I give today is authentic Tanjore style Arisi Upma.
- Pre time: 10 mins
- Cooking time: 30 mins
- Serves: 4
CLICK HERE TO SEE THE LIPSMACKING RECIPE OF CHUTTA KATHIRIKKAI GOTHSU
Ingredients for making Arisi Upma:
- Raw Rice 3 cups
- Thur dal / Thuvaram paruppu 2 table spoons
- Black pepper corns 1 tea spoon
- Red chillies 4
- Fresh grated coconut 2 table spoons
- Green chillies slitted 2
- Mustard seeds 1/2 tea spoon
- Curry leaves
- Asafoetida / Hing powder 1/4 tea spoon
- Salt to taste
- Coconut oil 2 table spoons
How to make Arisi Upma?
In a blender add the rice, red chillies, dal, pepper corns and powder them like rawa/semolina.
Measure them and keep aside.
Heat a heavy bottomed pan with coconut oil.
Do the seasoning with mustard seeds, curry leaves and asafoetida powder.
Then pour water.
The ratio of water to 1 cup of powdered stuff is 2 and 3/4 cups.
Add the salt and grated coconut.
Once the water starts to boil well keep the flame to low and gradually add the powdered stuff to the pan.
Stir well.
Close the pan with a lid and see to it the flame is at the minimum.
Switch off the stove after 15 minutes.
Open the lid after 5 minutes and gently stir the Upma.
The Upma is ready to serve now with the lip smacking Kathirikkai Gothsu.
CLICK HERE TO SEE THE LIPSMACKING RECIPE OF CHUTTA KATHIRIKKAI GOTHSU
CLICK HERE TO SEE THE LIPSMACKING RECIPE OF CHUTTA KATHIRIKKAI GOTHSU
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