Arisi upma an all time favourite food from childhood. It reminds me of the cheku (golden brown layer formed in the bottom of the vessel when upma is made) brought by my mom in a plate for us to taste even before the upma could get ready and we used to fight for a bigger and crispier piece. As the name goes it is easy to cook with simple ingredients yet tasty. The recipe goes below.
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- Raw rice – 1 cup
- Toor dal – 1/2 cup
- Peppercorn – 1/4th tsp
- Cumin seeds – 1/2 tsp
- Curry leaves a spring
- Red chili – 2
- Salt to taste
- Water – 4 to 5 cups
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How to make Arisi upma with step by step images
- Firstly wash rice and dal together and let them dry on cloth. Now dry ground rice and dal along with cumin seeds and pepper coarsely and not to powder.
- Now in a heavy bottom vessel add oil, red chili and curry leaves , then add water(1:2) and add salt. Allow the water to boil.
- When water starts boiling simmer the flame and add the ground rice mixture slowly and with continuous stir. Then close it with lid. Around 30 mins upma should be ready in medium to low flame.
- Serve it hot with pickle or rasam!