Arisi Upma is a very popular and traditional Tamil Brahmin recipe. It is made
using raw rice and lentil (toor dal). It is a very simple and flavourful one-pot meal,
generally made on fasting days. It makes its presence in my kitchen atleast once a
week for dinners as we all love arisi upma. In the olden days, people made arisi
upma in a brass vessel called as uruli. Even today, my mother and mother in law
continue to make arisi upma in this vessel. My mother, being a working woman moved
on to making arisi upma in a pressure cooker as it was easier and time saving. I
learnt to make this version from her and was totally amazed with the outcome. For a
better texture and flavor, I always add a handful of grated coconut to this arisi upma,
an expert advice given to me by my grandmother. Moving on to the recipe.
Coconut chutney and Kalyana Gotsu pairs well with Arisi upma.
Preparation Time : 15 mins | Cooking Time : 25 Mins |Serves: 3-4
Raw rice | Pacharisi 1 and 1/2 cup
Toor dal 3 tblsp
Cumin seeds | jeeragam 1 tsp
Pepper 1/2 tsp
Red chili 1
Curry leaves few
Cooking oil 1 tblsp
Coconut oil 1 tblp
Coconut 3 tblsp (optional)
Asafoetida 2 pinches
Mustard seeds 1/4 tsp
Salt as needed
Curry leaves few
Method with step by step pictures.
-
- Wash the rice and drain all the water.
- Dry it in a cloth ,by spreading the rice in the cloth.
- This procedure helps in breaking of the rice evenly without making it a powder.
- When it is dry,transfer it to the mixie.
- Just coarsely grind it in the mixie along with the toor dal,cumin seeds and pepper.
- The consistency should be like that of arisi kurunnai.
- This is called upma udasal. We can store this in the fridge for 2 weeks.
- If keeping in the room temperature,ensure that the rice is completely dry.
- Else fungus will be formed.
- In a pressure cooker, add the cooking oil and coconut oil .
- Add mustard seeds, asafoetida,curry leaves and redchilli to it.
- Now add water to it and allow it to boil.
- For one cup of the rice kurunnai,add 2 cups of water. The entire mixture of ground kurunai came to 2.25 cups. For 1 cup of that add 2 cups of water.
- Add salt to it.
- Allow this to boil nicely.
- When it boils nicely add the rice kurunai to it.
- When half of the upma is done,close the cooker with the lid. Stir well to avoid getting lumps.
- Keep it in a low flame and cook for 10-12 mins .
- In this time we may get one whistle from the cooker.
- Serve with spicy Coconut thogaiyal or Kalyana gotsu.
- My family loves this with simple butter milk.
NOTE:
- This recipe is usually done with raw rice,but if u dont get it,u can use parboiled rice too.(not the idli rice).
- You can also replace arisi kurunai available in the store,so that u can skip the first 2 steps.
- Arisi upma can be made using millets too. No need to pulse the millets.
- If you want the upma bit mushy add 2.5 cups of water for 1 cup of the rice mixture.
- If you have a ricemill, in the place u live,u can grind a sizable quantity and store the arisi upma odasal.
Looks yummy…I never tried or ate this so far…shall try some time ..nice pics
Oh wow…that's an simple and yum recipe…
Delicious upma…we too love this…I make this often 🙂
This is one of my rec favourites and you have reminded me to make this for myself 🙂 ..
Yours look so tempting jeys
Wow… superb clicks dear…. looks wonderful…
that is new to me..looks very good, will try it
Gr8 recipe,never tasted this,bookmarked….
my all time favourite upma…yours looks yumm…arisi upma ,milagai podi with curd…mmm heaven…
Totally new to me, sounds healthy and delicious…
https://treatntrick.blogspot.com
I love arisi upma. We also make upma kozakattai. Make this into small balls and steam it one more time. Great pictures
arisi upma looks so tempting …it our favorite too …i used to do some what like this only but add mung dal in place of toor dal …will try ur version next time
Satya
https://www.superyummyrecipes.com
This is my family favorite 🙂 we even serve rasam along with this. 🙂 yummy 🙂
I heard of this..never got a proper recipe to try…thanks for sharing… looks yummy..
makes a yummy breakfast..
thank u friends
My all time favorite,never done this way,always buy kurunai from stores! Will soon try this way 🙂
Jeyashri that looks super yummy and my very very fav too. Before going to bed I am simply drooling at ur pictures dear 🙂
luks fantastic jeyashri,lovely pics…
arisi upma looks yummy and perfect…nice click jeya.
Hi Jayashri
I can relate to most of your recipes I too prepare it in the same way like u in a pressure cooker whereas in my in laws place they prepare it in the vengala panai.I like this with coconut chutney or sambar.Nice pictures Jayashri
looks lovely
we love this…comfort food
Wat abeautiful click! luks so tempting….
I too make this way sometimes when i run short of noi arisi.. Looks yum & nice click too 🙂
Nice detailed recipe. Thanks for sharing. Lovely recipe.
I havent tried it but have tasted it at my friends palce…ur version sounds and looks yum
any dish we make it in uruli gives really special taste..this upma looks so delicious.. with rice very interesting one
This is my favourite too dear….urs look perfect and yummy. This one and curd is a divine combo…keep rocking dear.
Looks lovely! Beautiful pics!
cooker photo yellam poottu kallakkareley. apdiyee cooker whistle sound yepdi irukkumnu oru sound file add panni irukkalaam…:P
This is looking fabulous….I can't agree more on"uruli" 🙂
arisi upma is one of my favorite. I love to eat it with yogurt and pickle.
Looks yummy, nice click. i like arisi uppma with kathrikai kothsu.
Thanks for the Arisi Upma recipe.I tried different versions of the same upma,but nothing satisfied my personal critique[my husband].I almost gave up on trying this upma,then I found u r blog and tried it.Guess what, my husband told me this was the taste he was expecting.thanks to u.it is very easy too.
Thanks for the Arisi Upma recipe.I tried different versions of the same upma,but nothing satisfied my personal critique[my husband].I almost gave up on trying this upma,then I found u r blog and tried it.Guess what, my husband told me this was the taste he was expecting.thanks to u.it is very easy too.
Thanks for recipe. All the times that I made earlier it would either be too mushy or dry. But this time the tase was perfect. Thanks to your detailed recipe. The part where I was going wrong was the last step.
Keerthi
Thank you for the detailed recipe with pics. All the times that I made this earlier it would either be mushy or dry. Never the right consistency. But this time I followed your recipe and half cooked it then pressure cooked it in low for one whistle. It came out perfect and tasted like my mom's 🙂 thanks again!!
a very comforting upma with Thogayal , we use to call it as "Biyyam Nooka Upma "in telugu and also we powder dhal too….
How long do you have to dry the rice?
Dry it for 1/2 an hour radha
Please mention, how many members can have with your mentioned quantity.
This serves 3-4 people Sowmya.
Hi what is raw rice? Is it any kind of rice?
It is sona masoori rice
My all time favorite, we too do this way..nice
I also add grated coconut to the boiling water. It adds a nice flavour.
We do this regularly. Mom makes huge quantity of the udasal by taking it to the maavu machine (you know what it means). One more way is to roast the udasal after the mustard garnishing add coconut and then water and the whistle process. It taste the same
Yes my mom too makes udasal in bulk from machine only. Will try this roasting method. Thank you so much for sharing.
Hi Jeyashri,
Can we try with brown rice ?.Will the
measurement of water will remain the same ,pls confirm.Can you pls try at once with browm rice and advise.
I am yet to try with brown rice version.
Can idly rava be used for arisi Upma ?
No Idli Rava will be too tiny and the texture won’t be good.