Sunday, 17 December 2017

Arisi Upma/Rice Upma –Easy & Quick Breakfast/Dinner Recipe


Hello friends,

Today I am going to share with you all a very simple, delicious and a quick Rice/Arisi Upma. This arisi upma can be made in a jiffy and can be served either for breakfast or dinner. Do try out this traditional and authentic Arisi Upma and post your comments here. Meanwhile do check out other interesting and tempting Breakfast Recipes.

Here’s how to make Arisi Upma with step by step photos…



Ingredients

Raw Rice/Paccharisi
1 cup
Thoor Dal/Thuvaram Paruppu
¼ cup
Black Pepper/Milagu
1 tsp
Cumin Seeds/Jeeragam
1 tsp
Salt
As needed
Water
2 ½ cups
Grated Coconut
2 tbsp [optional]

For Tempering

Coconut Oil/Gingelly Oil
2 tbsp
Mustard Seeds/Kadugu
½ tsp
Cumin Seeds
½ tsp
Dry red Chillies
2-3
Urad Dal/Ullutham Paruppu
1 tsp
Bengal gram Dal/Kadalai Paruppu
1 tsp
Asafoetida/Hing/Perungayam
One big pinch
Curry Leaves
10-15
Preparation Time: 5 minutes       
Cooking Time: 20 minutes
Serves: 3-4

Method

Wash the rice and drain all the water. Spread the rice on a cotton cloth and let it dry.
When it is almost dry transfer it to a mixer.

Add thoor dal, black pepper, cumin seeds to the mixer and grind everything to a coarse powder.


Heat oil in pressure cooker, splutter mustard seeds, then add cumin seeds, dry red chillies, curry leaves, asafoetida powder and fry for about 30 seconds.



Add 2 ½ cups of water to the cooker and let it come to rolling boil.


Now add the ground rice mixture to the cooker. Add required amount of salt and mix well.


Let it come to boil. Close the pressure cooker and cook for one whistle and switch off the stove.

Wait until the steam releases completely.

Open the pressure cooker, add 2 tbsp of grated coconut and mix thoroughly. Addition of grated is totally optional.


Yes, delicious, healthy and filling Arisi Upma is ready to be enjoyed. Serve this delicious Arisi Upma with Coconut Chutney or any Kaara Chutney.


Suggestions:

I have used coconut oil to make this arisi upma, which makes the upma very tasty and flavourful. You can also make it with gingelly oil.

I have made it in pressure cooker, you can make it in uruli or heavy bottomed kadai. After adding the ground rice mixture, cover and cook for around 15-20 minutes. Open in between to check the amount of water and stir to avoid any burning.

Thank you all for visiting my space, please come back again for more traditional and authentic recipes from my kitchen.

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Have a great day and enjoy.       
          
         
Until then I am signing off…



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Priya Anandakumar

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