Arisi Upma | Rice Upma | Savoury Cream of Rice Porridge is one of my favourite dishes for breakfast. I love serving it up with raita, plain yogurt, and a variety of chutneys. Its simply the most comforting food on cold winter mornings with a warm cup of tea on the side. This upma is a wonderful variation on the traditional upma but is a lot less heavy. It is easily digestible and also has a lighter taste.
Arisi Upma is also a wonderful substitute for the traditional Kichiri for lunch or dinner. It comes together in a flash and I find it ideal during the festive season. Simple comfort food after indulging in heavy treats and sweets!!
1 cup rice rawa
5 kari patta (curry leaves)
1/4 tsp rai (mustard seeds)
1/4 tsp zeera (cumin seeds)
1/8 tsp hing (asafoetida)
Salt to taste
1/2 tsp coconut oil
1 tbsp oil
1/4 cup moong dal (yellow mung lentils)
Warmed water as needed
- Heat at least 4-5 cups of water and set aside.
- Place the rice rawa in a large frying pan and warm gently for about 2 minutes. Keep stirring and keep the heat very low. Remove onto a plate.
- Pour the oils into the same pan. When hot, add the asafoetida and the mustard seeds. When the latter begin to pop, add the cumin seeds and then reduce the heat.
- Add curry leaves and then the moong dal. Stir until the dal is pinkish in colour.
- Now pour in about 21/2 cups of the warmed water and salt to taste. Bring to a boil. Cook for 5-7 minutes or until the dal begins to soften.
- Now add another cup of the warmed water, reduce the heat.
- Pour in the toasted rice rawa, stirring all the time. This is essential to avoid lumps from forming.
- Continue stirring and cook on a medium heat until the mix begins to thicken and then come away from the pan.
- Turn off the heat, cover the cooked upma and allow it to rest for about 10 minutes before enjoying.
Good to Know:
- I like to toast the rawa very genty for a couple of minutes before making the upma. This enhances the taste of the upma. However you use raw rawa too for this recipe.
- Ghee can be used instead of the coconut oil in this recipe. Each lends a unique taste to the recipe.
- Allowing the upma to rest before enjoying allows all the flavours to seep in and the upma to come together.
- This upma can be refrigerated for up to 3 days and froze too. Just defrost and warm in the microwave as needed.
Like this recipe. Tried it. Leave me a comment:)
All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2013. All Rights Reserved. Kindly do not reproduce without permission.