Friday, 12 July 2013

Arisi Upma Chettinad style
This is my family's traditional recipe passed from my granny to my mom and to me. We make Arisi upma slightly indifferent method, usually we dry roast the rice for 3 to 5 mins and then grind it to coarse powder. And then we proceed to make upma with ground rice. By this method the rice will not become soggy and will be like rava upma.

Rice- 1 cup
Onion medium sliced- 1 no
Tomato medium chopped- 1 no
Green chilli slit- 4 nos
Ginger minced- 1" piece
Curry leaves- few
Grated coconut- 1/4 cup
Red chilli powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Salt to taste
Water- 2 and 1/4 cups

For tempering
Mustard seeds- 1/2 tsp
Urad dal- 1 tsp
Channa dal- 2 tsp
Oil- 3 tbsp
Arisi Upma Recipe
Dry roast rice in a pan for 3 to 5 mins until rice turns slightly brown, allow to cool and grind rice to coarse powder.
Heat oil in a pan when hot add mustard seeds, when mustard crackles add urad dal, channa dal and fry till slightly browned.
Add sliced onions, green chilli, minced ginger, curry leaves and fry until onion turns pale.
Add chopped tomatoes to the pan and fry till tomatoes are cooked. Add turmeric powder, red chilli powder, required salt and water to the pan and bring mixture to boil. Now add the grated coconut and coarsely ground rice to the boiling mixture, stir well, cover pan with lid, reduce the heat and cook rice until tender. Mix well before serving and serve hot with
Hotel Sambar
Coconut chutney.
Chettinad Arisi Upma


Baghya Selvam said...

Made this arisi upma for dinner very delicious and satisfying everyone in family like it especially my mother in law. Thank you for sharing.