Arisi Upma | Broken Rice Upma in Bronze Pot

Arisi upma, a traditional tamil recipe made in bronze pot, known as vengala paanai. This simple, hearty recipe made in vengala paanai, is a regular in Tamil brahmin households.

Course Breakfast, Dinner

Cuisine South-Indian, Tamil Brahmin Recipe

Keyword Ekadesi day dinner, Ekadesi day offering, How to make arisi upma, Tamil Brahmin style arisi upma, Traditional arisi upma, Traditional broken rice upma recipe

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 315kcal

Equipment

Traditional Bronze pot also known as Vengala Paanai Use any heavy bottom pan

Ingredients

1 cup raw rice (250ml measure) I have used ponni raw rice, short grain rice can be used
2 tablespoon chana dal/gram dal/Kadalai paruppu
2 tablespoon tuvar dal/toor dal/Tuvaram paruppu
2 tablespoon moong dal/Pasi paruppu/Split green gram dal
1 tablespoon black peppercorns/milagu
1 tablespoon cumin seeds/jeera
6 cups water
½ cup fresh grated coconut
1 tablespoon ghee/Clarified butter use oil, if vegan
1 tablespoon cold pressed groundnut oil
1½ teaspoon salt or to taste

Tempering

2 tablespoon cold pressed groundnut oil
1 teaspoon mustard seeds/kadugu
1 tablespoon chana dal/gram dal/Kadalai paruppu
1 tablespoon urad dal/black gram dal/Uluntham paruppuu
½ teaspoon hing/asafoetida
2 teaspoon shredded ginger
4 green chilies
few curry leaves

Instructions

Let's make Broken Rice Rava

Take raw rice along with tuvar dal, moong dal, chana dal, cumin seeds and pepper in a mixer jar.
Pulse grind to form a coarse rava. Take the broken rava in a flat plate, add the 1 tablespoon oil and ghee mentioned in the ingredients list before 'tempering'
Mix in the oil and ghee into the broken rava. First it will start clumping together, when properly mixed it should resemble wet sand.
Adding oil to the rava is important, as this make sure the rava upma doesn't get clumped when added to hot water. This also gives a perfectly textured upma.

Let's make Arisi upma in Bronze pot

Heat oil mentioned in tempering in vengala paanai / bronze pot, once hot, splutter mustard seeds, add chana dal,, urad dal, curry leaves, ginger and broken chilies to it.
Once the dal turns brown, add hing, reduce the flame, add water to the bronze pot, add shredded coconut and salt to the water. Let it boil.
Once it is rolling boil, reduce the flame and add the broken rice rava to the water, oil added rava wouldn't clump when added to hot water, so less tension.
After you add all the rava, mix it well with a ladle. Reduce the flame to minimum. Cover and cook for 8-10 minutes.
Once done, check the texture, the rava would have cooked perfect. Switch off the flame, keep it covered for another 10 minutes.
Serve it hot with a chutney of your choice. I served this upma with a simple tomato chutney for dinner.

Nutrition