Arisi Upma
Rice rava upma — broken raw rice (arisi rava, prepared by coarsely grinding raw rice) roasted in ghee until it turns slightly golden and nutty, then hot water added in a specific ratio and stirred rapidly until the rava absorbs all the liquid and forms a light, granular, fragrant porridge. Tempered with mustard seeds, urad dal, curry leaves, dried red chilli, and a pinch of asafoetida in sesame oil; served with coconut chutney and pickle. Arisi upma has a completely different texture from the semolina rava upma — it is lighter, more individual in grain, and carries a rice-specific nuttiness. The Tamil Brahmin Sunday morning upma; made specifically when semolina upma feels too heavy.
Cuisines
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Recipe
Ingredients
| 1 cup | raw rice |
| 1/4 cup | toor dal |
| 2 tablespoons | ghee |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | urad dal |
| 1 teaspoon | chana dal |
| 2 tablespoons | coconut, grated |
| 2 cups | water |
| 1 pinch | asafoetida |
| 2 tablespoons | curry leaves |
| 2 units | green chilies, chopped |
| — | salt to taste |
Instructions
- 1 Wash the rice and toor dal together and drain the water.
- 2 Coarsely grind the rice and toor dal mixture in a blender or mixer.
- 3 Heat ghee in a pan and add mustard seeds.
- 4 Once the mustard seeds splutter, add urad dal and chana dal, and sauté until golden brown.
- 5 Add asafoetida, curry leaves, and green chilies, and sauté for a few seconds.
- 6 Add the grated coconut and sauté for another minute.
- 7 Pour in the water and add salt to taste. Bring it to a boil.
- 8 Once the water is boiling, gradually add the coarsely ground rice and dal mixture, stirring continuously to avoid lumps.
- 9 Reduce the heat to low, cover the pan with a lid, and let it cook for about 15-20 minutes, stirring occasionally.
- 10 Once the water is absorbed and the mixture is cooked, turn off the heat and let it sit covered for another 5 minutes before serving.
Tips
For extra flavor, dry roast the rice and dal lightly before grinding.