Tamil Nadu

Arisi upma

Name: Arisi upma
Total time: 35 min
Yield: 4 servings
Cuisine: Tamil
Ingredients: 1 cup raw rice rice; 2 tbsp toor dal (split pigeon peas); 3 cups water; 1/3 cup fresh grated coconut; 1 tsp black pepper; 1 tsp cumin seeds; 2 dried red chilli; 1 tsp mustard seeds; 1 tsp urad dal (split black gram); 2 tsp chana dal (split chickpeas); 1 sprig curry leaves; a pinch asafoetida; 2 tbsp coconut oil; 2 tsp ghee; Salt, to taste

Broken rice and dal cooked with coconut and pepper. The crusty bottom is the best part.

35 minTime

7 gProtein each

mildSpice

The kaanthal at the bottom2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

343kcalsame

7 gproteinsame

4 gfibresame

35minutessame

Arisi upma, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Rice1 cup raw rice

Toor dal (split pigeon peas)2 tbsp

Water3 cups

Fresh grated coconut⅓ cup

Black pepper1 tsp

Cumin seeds1 tsp

Dried red chilli2

Mustard seeds1 tsp

Urad dal (split black gram)1 tsp

Chana dal (split chickpeas)2 tsp

Curry leaves1 sprig

Asafoetidaa pinch

Coconut oil2 tbsp

Ghee2 tsp

Saltto taste

Method

4 steps

1Wash and dry the rice and toor dal. Dry roast, then pulse with pepper and cumin into a coarse rava.
2Heat coconut oil, crackle mustard, then fry urad dal, chana dal, red chilli, curry leaves and asafoetida.
3Add water, salt and coconut and bring to a boil. Rain in the rice rava, stirring.
4Cover and cook on the lowest heat, stirring once or twice, till the rice is soft. Add ghee.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Arisi upma

Broken rice and dal cooked with coconut and pepper. The crusty bottom is the best part.

35 minTime

7 gProtein each

mildSpice

The kaanthal at the bottom2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

343kcalsame

7 gproteinsame

4 gfibresame

35minutessame

Arisi upma, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Rice1 cup raw rice

Toor dal (split pigeon peas)2 tbsp

Water3 cups

Fresh grated coconut⅓ cup

Black pepper1 tsp

Cumin seeds1 tsp

Dried red chilli2

Mustard seeds1 tsp

Urad dal (split black gram)1 tsp

Chana dal (split chickpeas)2 tsp

Curry leaves1 sprig

Asafoetidaa pinch

Coconut oil2 tbsp

Ghee2 tsp

Saltto taste

Method

4 steps

1Wash and dry the rice and toor dal. Dry roast, then pulse with pepper and cumin into a coarse rava.
2Heat coconut oil, crackle mustard, then fry urad dal, chana dal, red chilli, curry leaves and asafoetida.
3Add water, salt and coconut and bring to a boil. Rain in the rice rava, stirring.
4Cover and cook on the lowest heat, stirring once or twice, till the rice is soft. Add ghee.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Arisi upma

Make it your way

Ingredients

Method

Arisi upma

Make it your way

Ingredients

Method

Make it a meal