Arisi Upma recipe with step by step photos and video. A common breakfast across South Indian homes made with rice and moong dal known by various names. We have this on days of fasting as it is has no onion and garlic. Its also soothing to the stomach reducing acidity.
I have seen some make this with rice and tur dal but in my home we always make this with moong dal only as its more aromatic and holds shape well too without becoming mushy.
Some also call this as “Arisi Sundal” and make it as neivedhyam during Navrathri. In my MIL’s home its called as “ouse” likewise across many “South Arcot Reddiyar” homes and the only difference between my mom’s version and hers is the addition of grated coconut in the end. Mom added it without fail and my mil does not add any coconut.
This Arisi upma is very filling and doesn’t pull on your hunger strings for a long time after eating this. Though the main ingredients are same as that of “ven pongal”, the difference lies in the texture as the quantity of water added is less for this compared to that of pongal.
Earlier I used to make “Arisi Upma” in pressure cooker only, but I did not like how the temperings got pushed to the top and the grains looked more separate make it hard to swallow without having to gulp some water after each mouthful of upma. After I started making it on stove top, I noticed that the timing was more or less the same. So I ditched the pressure cooker.
Arisi Upma recipe with stepwise photos:
1. Heat a pan. Add rice and dry roast over low flame for 1 to 2 mins without changing its color. When you hold the rice in your fist, it should feel hot. Transfer to a bowl.
2. Add yellow moong dal and dry roast over low flame till it gets heated through and changes color slightly. Transfer to the same bowl and keep aside.
3. Add oil to the pan and when hot, add mustard seeds and let it crackle followed by the rest of tempering ingredients and roast over low flame till the dals turns golden in color.
4. Add water ,salt and let the water come to a rolling boil.
5. Add roasted rice, moong dal and mix well. Simmer the flame completely and close the pan with lid. Let it cook for 3-4 mins. Open the lid and give it a mix once or twice in between.
6. Cook till the water gets completely absorbed. Press the rice gently and if you can easily mash between your fingers take it off the stove.
Sprinkle fresh grated coconut (if using) and gently mix. This goes well with any spicy and tangy chutney or thokku like this Kadamba Chutney or Ginger Thokku.
The consistency of Arisi Upma, should neither be mushy like pongal nor should they be separate as in pulao. If you follow the recipe exactly, the consistency of this upma will turn out right.
Arisi Upma Recipe details as follows:
Arisi Upma Recipe
Ingredients
- Raw rice - 1/2 cup
- Moong dal - 2 tbsp
- Salt - to taste
For Tempering:
- Mustard seeds - 1 tsp
- Chana Dal - 1 tsp
- Urad dal - 1 tsp
- Asafetida - 1 pinch
- Whole dry red chilies - 3
- Curry leaves - 1 sprig
- Oil - 3 tbsp
For Garnish: (optional)
- Fresh grated coconut - 3 tbsp
Instructions
- Heat a pan. Add rice and dry roast over low flame for 1 to 2 mins without changing its color. When you hold the rice in your fist, it should feel hot. Transfer to a bowl.
- Add yellow moong dal and dry roast over low flame till it gets heated through and changes color slightly. Transfer to the same bowl and keep aside.
How to make Arisi Upma:
- Add oil to the pan and when hot, add mustard seeds and let it crackle.
- Add chana dal, urad dal, whole dry red chilies, asafoetida, curry leaves and roast over low flame till the dals turns golden in color.
- Add 2.5 cups water, salt and let the water come to a rolling boil.
- Add roasted rice, moong dal and mix well. Simmer the flame completely and close the pan with lid.
- Let it cook for 3-4 mins. Open the lid and give it a mix once or twice in between.
- Cook till the water gets completely absorbed. Press the rice gently and if you can easily mash between your fingers take it off the stove.
- Sprinkle fresh grated coconut (if using) and gently mix.
- Serve this Arisi Upma hot with kadamba chutney or spicy mint chutney.
Video
Notes
Just looking at the pics of this Upma makes my mouth water. I love South Indian food and have prepared Upma multiple times at home too. However, I was never of this type of Upma. Just a small question- can we use leftover rice to make this upma? If that’s the case, it will be my go to breakfast recipe.
Ahh…but unfortunately you cannot use left over already cooked rice. The taste will completely change and the resulting dish will not taste like upma but it will be like fried rice.
All of your recipes were extraordinary. Instead of raw rice, can i use the boiled rice?
Whether you use raw rice or boiled rice, it needs to be uncooked.