Arisi Upma A Breakfast In Minutes Recipes

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ARISI UPMA - A BREAKFAST IN MINUTES



Arisi Upma - A breakfast in minutes image

Steaming hot upma is served This recipe is another example of how simple traditional Tamil Brahmin cuisine is. No frills, no laundry-list of ingredients and yet divine in taste. In earlier times, rice rava used to be painstakingly prepared at home by picking, washing and draining the rice. It then u

Provided by Nandita Iyer

Categories     Breakfast

Time 15m

Number Of Ingredients 12

1 - 2 tsps coconut oil (edible)
pinch asafoetida
1/2 tsp mustard seeds
1 - 2 chillies (dried red)
1 tsp dal (udad (ulutham paruppu))
1 sprig curry leaves ((optional ))
1 cup rava (idli)
3 cups water
1 tsp salt
1 - 2 tbsps coconut (scraped fresh)
1 jaggery (small piece of)
1/4 cup peas (frozen (optional))

Steps:

  • In a large non stick kadai, heat the coconut oil.
  • Stir in the asafoetida and splutter the mustard seeds. Add the udad dal and fry till lightly golden. Fry the curry leaves if using for a few seconds and the dried red chillies.
  • Add 3 cups of water, salt, coconut scrapings, frozen green peas (if using) and jaggery. Let this come to a rolling boil.
  • Reduce the flame to sim and add the idli rava while stirring constantly to avoid lumps.
  • Cover with a tight fitting lid and cook until the water evaporates - this takes under 3-4 minutes. Give it a good stir. Check for salt. If you think the upma is too dry and the rice rava needs to be cooked some more, add few more tablespoons of water, cover and cook on low flame for 2-3 minutes more.
  • Once this water is absorbed and the rava is cooked, turn off the flame. Keep covered for 2-3 minutes. This will make the grains absorb the moisture from the steam and fluff up some more.
  • Serve hot garnished with some more fresh coconut if required.

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