Wednesday, July 8, 2009

Rice Upma/ Aruci Upma


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



5 comments:

  1. What abt the quantity of water to be added for cooking?

    ReplyDelete
  2. What is bengal gram? is it in the recipe too?
    foto is very good.

    ReplyDelete
  3. 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.
    The photo is an appitiser, itself!

    ReplyDelete
  4. Bengal Gram is Kadalai Paruppu/ channa dal. Its in the recipe too

    ReplyDelete
  5. Yummy...just enjoying the hot upma!!!

    ReplyDelete