Arisi Upma Recipe

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A popular breakfast or evening tiffen dish amongst Tamil Brahmins in TamilNadu.
Arisi Upma

Raw Rice – 2 cups
Toor Dal – 1/2 cup
Black Peppercorns – 2 tsp
Cumin Seeds – 2 tsp
Dry Red Chillies – 5
Salt – 1 1/2 tsp
Coconut – 1/2 cup, grated
Ghee – 2 tsp

For tempering:
Oil as required
Curry Leaves – few
Dry Red Chillies – 4
Mustard Seeds – 2 tsp
Urad Dal – 2 tsp

1. Wash the rice and dal together.
2. Add peppercorns, cumin seeds and red chillies.
3. Add enough water and soak them for 3 to 4 hours.
4. Drain well and grind to a coarse rawa consistency, adding some more water.
5. Keep aside until required.
6. Heat 2 to 3 tblsp oil in a pan over medium flame.
7. Fry the tempering ingredients for 30 seconds.
8. Add the ground rice and dal to the pan.
9. Add salt and pour 3 cups of water.
10. Cover the pan with a lid and simmer for a 5 to 6 minutes or until tender.
11. Add ghee and coconut.
12. Mix well and remove from flame.
13. Serve hot.

image via flickr

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