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We hope you got benefit from reading it, now let’s go back to rice (அரிசி) upma recipe. You can cook rice (அரிசி) upma using 16 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Rice (அரிசி) upma:
- Take 1 cup is 250gms
- Use 1 cup white rice
- Take 1 cup toor dal (yellow)
- Provide 2 tablespoons cumin seeds
- Provide 2 tablespoons black peppercorns
- Get as needed Salt
- Get 5 Dry red chillies
- Get 2 teaspoons black mustard
- You need 1 sprig curry leaves
- You need 1/4 teaspoon hing/asafoetida
- Take 1 tablespoon chana dal
- Provide 1 tablespoon white urad dal
- Get Oil
- Use 2 tablespoons coconut oil
- Get 2 tablespoons sesame oil
- Provide 2 tablespoons sunflower oil
Instructions to make Rice (அரிசி) upma:
- Measure 1 cup rice and 1 cup toor dal. Grind it coarsely. To ensure additional fragrance in the recipe, you can also dry roast the rice and dal in low flame and grind it.
- In the mix, throw in 3 red chillies, 1/2 sprig curry leaves, cumin seeds, black peppercorns and grind them all just for 10 seconds.
- Now in a heavy bottom pan; preferably steel, add in all the oils in the said quantity. Throw in mustard seeds, chana dal, urad dal, 1/2 sprig curry leaves, asafoetida, 2 red chillies. Sauté them in low flame till they turn fragrant.
- Then, add in 4 cups of water - preferably hot to speed up the cooking. Cover it and let the water reach a roller boil. Once it does, lower your flame to minimum; add in the salt as preferred and gently mix in the powder to the water. Make sure to stay careful as a few drops of water may splash around.
- Once the powder is mixed in keep stirring for a minute. Then cover and let it cook for 7 minutes in the lowest mark. Open and add water if needed. Else, give it a couple of stirs and take it off stove. It is now ready to serve.
- Notes: Rice brings carbs. Dals provide body building protein. Oils bring in fat. Cumin seeds help maintain body temperature while pepper, curry leaves, asafoetida and mustard help digestion. This is a wholesome meal. It can be consumed as such or with a side of chuney and sambar or; with plain whole yoghurt.
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