Arisi Upma

Ingredients

• - 1.5 cups broken rice upma
• - 2 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh grated coconut to garnish

Method

1. Wash arisi: Wash 1.5 cups broken raw rice (or use whole raw rice broken coarsely in a mixer). Drain.
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. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
4. Add shallots and green chilli: Add 1 finely chopped shallot and 2 green chillies. Fry 3 minutes.
5. Add water: Add 3 cups water. Bring to a rolling boil.
6. Add salt: Add 1.5 tsp salt.
7. Add washed rice: Add the broken rice while stirring. Stir immediately to prevent lumps.
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. Fluff: Gently fluff with a fork. Add 1 tbsp sesame oil and mix.
10. Serve: Arisi upma should be fluffy and slightly sticky — different from rava upma. Add fresh coconut for garnish. Serve with coconut chutney.