Rice Upma/ Aruci Upma
Ingredients
Rice - 2 tumblers
Urad Dal
Channa Dal
Mustard
Red Chilli
Salt
Asafoetida
Curry Leaves
Pepper
Cumin seeds
Water
Preparation
Take two tumblers of rice, wash and keep aside.
Take one handful each of Toor dall, Channa dal, pepper(10), cumin seed (1/2 spoon) and grind them in mixie lightly. Add washed rice and grind coarsly to just break the rice without making it into flour.
In a kadai, take 2 or 3 ladles of oil. Add mustard and after sputtering, add udad dhall(1 spoon), bengal gram (1 spoon), red chilli (2), asafoetida, curry leaves. Roast them till the dals are golden brown. Add salt and water. (Rice:water - 1:2 1/2)
When the contents in the kadai boil, add the ground items, mix thoroughly and let cook by keeping the heat in medium flame and finally simmer for 10 to 15 minutes (to get “Kandhal”). Remove from oven.
Yes its done. Its yummy when taken with cocconut chutnet or Katrikai Gotsu/ Brinjal Gotsu (similar ot baingan burta).
Another traditional recipefor us to relish.
Do Click on this for Katrikai Gotsu
What abt the quantity of water to be added for cooking?
ReplyDeleteWhat is bengal gram? is it in the recipe too?
ReplyDeletefoto is very good.
If you want the rice uppma that is offered in temples, the quntity of water added changes: For 1 cup of coarsly powdered rice, use 2 cups of water.
ReplyDeleteThe photo is an appitiser, itself!
Bengal Gram is Kadalai Paruppu/ channa dal. Its in the recipe too
ReplyDeleteYummy...just enjoying the hot upma!!!
ReplyDelete