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Arisi upma recipe | how to make arisi upma

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.

Arisi upma recipe

  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
     

Arisi upma recipe

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:

  1. This recipe is usually done with raw rice,but if u dont get it,u can use parboiled rice too.(not the idli rice).
  2. You can also replace arisi kurunai available in the store,so that u can skip the first 2 steps.
  3. Arisi upma can be made using millets too. No need to pulse the millets.
  4. If you want the upma bit mushy add 2.5 cups of water for 1 cup of the rice mixture.
  5. If you have a ricemill, in the place u live,u can grind a sizable quantity and store the arisi upma odasal.

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52 COMMENTS

  1. 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

  2. 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.

  3. 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.

  4. 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

  5. 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!!

  6. 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

  7. 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.

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