ARISI UPMA
Things required : Raw rice - 1 tumbler, water - 2 tumblers, red chillies - 3 nos., kadugu, ulutham paruppu, katti perungayam - 2 katti (break it into tiny pieces), salt - 1 1/2 tablespoonful, coconut scrap - 2 tablespoon.
PREPARATION :
1. Take one tumbler of raw rice. Fill upto the blade level in mixie jar and run the mixie (not continuously). Check each time to see if rice is broken uniformly. Break into rava (not v fine rava like bombay rava). Dont ve to sieve it. You can use it as it is. Measure and keep it.
2. In a kadai, pour 1 1/2 tbspn of refined oil or nallennai (i prefer this) and when it is hot splutter kadugu, perungayam, then add red chillies - 3 nos. (break it into 2 or 3 pieces), then ulutham paruppu. When it turns red, pour 2 tumblers of water (for each tumbler of rava - flat topped).
3. Add required salt.
4. When it boils, add coconut scrap - 2 tbspn (you can add more also. This gives taste and softness to the upma).
5. Then add the upma rava sprinkling it fast and stirring simultaneously to avoid lump formation.
6. When almost all the water is absorbed, transfer the upma to a vessel and pressure cook in a cooker with the lid on the vessel (must). When steam comes, put the weight valve and switch off the stove after 8 mins.
7. After 15 mins, open and stir with the dosa karandi to get a tasty upma.
Adding a spoon of pure coconut oil to this will add more taste to this arisi upma.
Things required : Raw rice - 1 tumbler, water - 2 tumblers, red chillies - 3 nos., kadugu, ulutham paruppu, katti perungayam - 2 katti (break it into tiny pieces), salt - 1 1/2 tablespoonful, coconut scrap - 2 tablespoon.
PREPARATION :
1. Take one tumbler of raw rice. Fill upto the blade level in mixie jar and run the mixie (not continuously). Check each time to see if rice is broken uniformly. Break into rava (not v fine rava like bombay rava). Dont ve to sieve it. You can use it as it is. Measure and keep it.
2. In a kadai, pour 1 1/2 tbspn of refined oil or nallennai (i prefer this) and when it is hot splutter kadugu, perungayam, then add red chillies - 3 nos. (break it into 2 or 3 pieces), then ulutham paruppu. When it turns red, pour 2 tumblers of water (for each tumbler of rava - flat topped).
3. Add required salt.
4. When it boils, add coconut scrap - 2 tbspn (you can add more also. This gives taste and softness to the upma).
5. Then add the upma rava sprinkling it fast and stirring simultaneously to avoid lump formation.
6. When almost all the water is absorbed, transfer the upma to a vessel and pressure cook in a cooker with the lid on the vessel (must). When steam comes, put the weight valve and switch off the stove after 8 mins.
7. After 15 mins, open and stir with the dosa karandi to get a tasty upma.
Adding a spoon of pure coconut oil to this will add more taste to this arisi upma.
Arisi upma came out well. I prepared it for dinner yesterday. Thengha chutney was made to go with it. It can be prepared within minutes without any sort of pre planning. Tx for posting
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