Arisi Upma

Method

1. 1

   Wash arisi: Wash 1.5 cups broken raw rice (or use whole raw rice broken coarsely in a mixer). Drain.

2. 2

   Make tempering: Heat 2 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 1 tbsp urad dal and fry golden.

3. 3

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

4. 4

   Add shallots and green chilli: Add 1 finely chopped shallot and 2 green chillies. Fry 3 minutes.

5. 5

   Add water: Add 3 cups water. Bring to a rolling boil.

6. 6

   Add salt: Add 1.5 tsp salt.

7. 7

   Add washed rice: Add the broken rice while stirring. Stir immediately to prevent lumps.

8. 8

   Cook covered on low heat: Reduce heat to low. Cover and cook 8-10 minutes until rice absorbs all water and is cooked through.

9. 9

   Fluff: Gently fluff with a fork. Add 1 tbsp sesame oil and mix.

10. 10

    Serve: Arisi upma should be fluffy and slightly sticky — different from rava upma. Add fresh coconut for garnish. Serve with coconut chutney.