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Arsi Upma
| Main ingredients |
Kolam rice, Split pigeon peas, Black peppercorns, Split Bengal grams, Mustard seeds, Split skinless black gram, Curry leaves, Ghee, Scraped fresh coconut |
| Cuisine | Tamil Nadu |
| Course | Snack |
| Prep time | 2-3 hours |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Medium |
| Others | Vegetarian |
Ingredients
- ¾ cup kolam rice
- ¼ cup split pigeon peas (dhuli toor dal)
- 1 teaspoon cumin seeds
- 15-18 black peppercorns
- 1 tablespoon split Bengal gram (chana dal)
- 1 teaspoon mustard seeds
- 1 teaspoon split skinless black gram (dhuli urad dal)
- ¼ teaspoon asafoetida (hing)
- 1-2 dried red chillies, broken
- 12-15 curry leaves
- Salt to taste
- 1½ tablespoons ghee
- ⅓ cup scraped fresh coconut
- Kathirka gotsu to serve
Method
- Wash rice thoroughly at least for 2-3 times with sufficient water. Drain the water thoroughly and spread the rice over a muslin cloth and let it dry for 2-3 hours.
- Put the dried rice in a mixer jar, add split pigeon peas, cumin seeds and black peppercorns and grind to a coarse powder.
- Heat oil in a deep non-stick pan, add split Bengal gram, mustard seeds, and split skinless black gram and sauté till golden brown. Add asafoetida, dried red chillies, and curry leaves and sauté for a few seconds.
- Add salt and 3 cups water and mix well. Bring the mixture to a boil. Add the ground rice mixture and mix well. Cover and cook for 12-15 minutes.
- Add ghee and fresh coconut and mix well.
- Transfer into a serving bowl and serve hot with kahrika gotsu or any other accompaniment of your choice.
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