Arisi upma (Rice upma)

Upma is made of two syllabus (Uppu = Salt; Mavu = Flour paste). Rava (processed wheat) Upma is a common breakfast item through out India. Wherever you go, or travel (north, south, east, west) and in Railways catering services, you will find this dish in menu.

Its simplicity is what makes it universally accepted. However, it is in the art of making it that determines its fate. If there is more water or less fried, it doesn't stand out separate but becomes one big mass that is pasty and not the best to taste.

Today, you will learn how to make Arisi (Rice) Upma (a cousin of Rava Upma that is common among Tamilians). I had a neighbor aunty who was an expert in doing this Upma and everytime she does it, she would invite me to partake some of it as I loved it. It does take some time to cook (unlike Rava Upma) and hence we would play the waiting game until it is done. She would cook it in a bronze bottom pan (Eezhachombu) that would give it its flavor and a layer of Upma will be stuck in the bottom that is the best part to eat (tastes like fried Rice). However if you are into heart healthy (less oil) non-stick ware, we won't get to relish that part of the Upma..

Arisi (Rice) Upma
Ingredients
2 cups Powdered Rice (powder rice in a blender to coarse grains)
You can make it with Dalia (Coarse wheat) or Couscous

2 small onion - finely chopped  (this is optional)
1 tbsp chana dal (yellow split pea)
1 tbsp urad dal (black gram)
4 tbsp - Refined oil
1 tsp Mustard seeds
Curry leaves 4-5
1 tbsp fresh Ginger - grated
Finely chopped Green chillies - 2-3
6 cups of water 
Salt to taste

Directions
Heat the oil in a pan and add the mustard seeds, the chana and urad dal, When the mustard seeds sputter, add the ginger, green chillies and curry leaves and salt. Now add the onion and sautee until golden brown. Addition of onion is optional. Add the Rice powder (coarse) and dry fry until golden brown. Now add water. Water is 3 times the Rice powder. This is needed to cook the rice well.
Put the lid on top and let it cook over medium heat. Keep mixing it intermittently.

Tips: Dry frying the rice (or wheat) keep it separate and so does the amount of oil (the more the better). However, you can cook this dish heart healthy by reducing oil, and using a non stick wear and frying the rice golden brown.

If the spice level is right, you don't need anything to eat with. It can be relished as stand alone. Otherwise, you can serve it with Coconut chutney as below.

Coconut Chutney
Ingredients
Coconut grated - 1 cup
Green chillies - 2-3
Cilantro leaves - 1/4 cup
Salt to taste
1/2 tbsp oil 
1 tsp Mustard seeds

1/2 tsp asafoetida
1/2 lemon
1/2 cup water
1 red chilli 

Directions
Blend the coconut, green chilli, salt and cilantro in a blender with water (it should have a tomato sauce consistency). So, when you grind /blend them, ensure you add just enough water to make the coconut into a paste. You can always add more water later on top.

In a separate pan, heat the oil, add the mustard seeds, once they pop, add the asafoetida and red chilli and pour it into the bowl with the chutney. Squeeze the lemon on top and is ready to serve with Upma, Dosa, Idli or any breakfast item you eat.