Arisi (Rice) Upma

"Upma" is a dish that is very easy and quick to make. The following recipe can be used to make other type of Upmas using one of these: Semolina (rava),couscous,Vermicelli (semiya) ,Poha (beaten rice). Note: For the Semolina Upma, you have to dry roast semolina prior to cooking.

Ingredients

Ponni Rice - 2 cups
Toor Dhall - 5 teaspoons
Salt - 1 teaspoon ( add to taste)

Oil (ennai)- 3-4 teaspoons
Asofotida powder ( perungaya podi) - 1/4 teaspoon
Channa Dhall (kadala paruppu)- 2-3 teaspoons
Red Chillies (chaeppu milagai)- 4-5
Cumin seeds (jeeragam)- 3/4 teaspoon
Ground Black pepper/Cumin powder (milagu jeeraga podi)- 1/2 teaspoon
Curry leaves (karuveppillai)- 7-8 leaves
Mustard (kadugu)- 3/4 teaspoon
Water - for 1 cup of rice, 2.5-3 cups of water

Preparation

Grind the Toor Dhall in a blender/mixer to a medium coarse texture and keep aside. Grind the "Ponni rice" also to form medium coarse grains (about 1/3 the original size of a grain).
Mix the ground toor dhall and rice in a bowl. Add salt and mix it well.

Heat oil in a deep pan. Add Asofoetida, cumin seeds, red chillies, channa dhall, mustard and let it pop. Add the ground rice/dhall and stir and coat it with the oil in the pan. Now add water, ground pepper/cumin powder and let it boil with constant stirring. Place a plate of water covering the pan. This will help to cook the "Upma" faster. Cooking time will approximately be between 10-15 minutes. Garnish with Curry leaves and serve with "Indian Pickle". Another good combination for "Arisi Upma" would be Thengai(Coconut) "thogayal"

Serving size: 4