rice rava upma recipe /arisi upma /marudhuskitchen

rice rava upma recipe /arisi upma /marudhuskitchen

rice rava upma recipe /arisi upma /marudhuskitchen

rice rava upma recipe /arisi upma /marudhuskitchen

Either for dinner or for breakfast this arisi upma is an excellent alternative that breaks the routine menu lists. Its very simple straight forward tiffin to make and its very comforting. Its exciting that we don’t need onions and garlic but some add onions and do even some add veggies. I have added mor milagai but you can skip and add red chillies alone. Instead of toor dal you can use bengal gram dal. Next needed ingredient is the coconut oil which should not be missed at least for me. If not you can make this rice rava upma recipe

rice rava upma recipe /arisi upma /marudhuskitchen

with ordinary oil also but you will definitely miss the main flavour of the whole dish. I got this recipe from a brahmin friend and thank u my dear for this simple yet outstanding breakfast recipe. Grated coconut is a great alternative for the onions in this arisi upma recipe which makes it more tasty and flavourful. The best paired side dish for this rice rava upma recipe is kathrikkai gothsu. Even ordinary coconut chutney will be divine as an option. Do try this easy popular breakfast item for sure.

Some more break fast recipes:

thalipeeth maharashtrian recipe /healthy and quick breakfast

millet idiyappam / kambu idiyappam /pearl millet sevai sweet and savoury

mangalore neer dosa /neer dosa recipe step by step preparation

 

rice rava upma recipe /arisi upma /marudhuskitchen

 

INGREDIENTS:

Raw rice rava /pacharisi kurunai – 1 cup
Toor dal/thuvaram paruppu – 3 tsp
Coconut oil /thengai ennai – 2tbsp
Mor milaga/chillies – 2
Dry red chillies – 2
Salt to taste
Mustard/kadugu – 1 tsp
Kadalaparuppu/bengal gram – 2-3 tbsp
Uluntham paruppu/urad dal – 2 tsp
Asafoetida – 1/2 tsp
Jeera/seeragam – 1/2 tsp
Pepper/milagu – 1/2 tsp
Some curry leaves
Grated coconut/thuruviya thengai – 1 cup

METHOD:

rice rava upma recipe /arisi upma /marudhuskitchenrice rava upma recipe /arisi upma /marudhuskitchen

1.Wash and soak both dal and rice together for 10 minutes drain and spread to dry for 15 minutes in open air in a cotton towel or cloth.

rice rava upma recipe /arisi upma /marudhuskitchenrice rava upma recipe /arisi upma /marudhuskitchen
2.Then dry grind along with cumin and pepper to a very coarse powder and keep.

rice rava upma recipe /arisi upma /marudhuskitchenrice rava upma recipe /arisi upma /marudhuskitchen
3.In a pressure pan heat up with coconut oil add mustard to splutter with urad,asafoetida,bengal gram dal and let the dal become golden then add some curry leaves and then add broken more milage and red chillies.

rice rava upma recipe /arisi upma /marudhuskitchenrice rava upma recipe /arisi upma /marudhuskitchen

rice rava upma recipe /arisi upma /marudhuskitchenrice rava upma recipe /arisi upma /marudhuskitchen

rice rava upma recipe /arisi upma /marudhuskitchenrice rava upma recipe /arisi upma /marudhuskitchen
4.Now add grated coconut and leave it for minute then add 21/2 cups of water to boil with needed salt.
5.When it boils nicely add the ground rice mixture keep stirring and when all the contents are absorbed without water close the cooker with weight, leave it in low flame for 5-7 minutes then switch off.
6.Open the cooker and fluff up when done.
7.Serve with chutney or kathrikkai gothsu.

 

rice rava upma recipe /arisi upma /marudhuskitchen

4

rice rava upma recipe /arisi upma /marudhuskitchen

Ingredients

  • Raw rice rava /pacharisi kurunai - 1 cup
  • Toor dal/thuvaram paruppu - 3 tsp
  • Coconut oil /thengai ennai - 2tbsp
  • Mor milaga/chillies - 2
  • Dry red chillies - 2
  • Salt to taste
  • Mustard/kadugu - 1 tsp
  • Kadalaparuppu/bengal gram - 2-3 tbsp
  • Uluntham paruppu/urad dal - 2 tsp
  • Asafoetida - 1/2 tsp
  • Jeera/seeragam - 1/2 tsp
  • Pepper/milagu - 1/2 tsp
  • Some curry leaves
  • Grated coconut/thuruviya thengai - 1 cup

Instructions

  1. Wash and soak both dal and rice together for 10 minutes drain and spread to dry for 15 minutes in open air in a cotton towel or cloth.
  2. Then dry grin along with cumin and pepper to a very coarse powder and keep.
  3. In a pressure pan heat up with coconut oil add mustard to splutter with urad,asafoetida,bengal gram dal and let the dal become golden then add some curry leaves and then add broken more milage and red chillies
  4. Now add grated coconut and leave it for minute then add 21/2 cups of water to boil with needed salt.
  5. When it boils nicely add the ground rice mixture keep stirring and when all the contents are absorbed without water close the cooker with weight, leave it in low flame for 5-7 minutes then switch off.
  6. Open the cooker and fluff up when done.
  7. Serve with chutney or kathrikkai gothsu.

If you are not soaking the rice you can simply grind it and do the process but you may have to add more water to cook. Adding mor milagai is optional. Don’t grind rice finely it should be coarse only. I prefer only coconut oil, you may use any other oil.

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