July 30, 2017

Varutha Arisi Sojji / Roasted Rice Upma

How to make Varutha Arisi Sojji / Roasted Rice Upma


            Most households probably get around to making two or three kinds of upma's - semiya upma, arisi rava upma & wheat rava upma. This was new to me when my MIL made this for dinner the first time. Her story behind this goes like this - during her childhood days, her mom used to make this as a quick and low-cost meal to serve a large family living on a budget. 

            This can be a lunch box recipe (stays fresh) or can be breakfast/dinner. This can be served with Milagai podiChutneys/ThuvayalsSambhar, or Gothsu. This family (MIL) recipe comes from my recipe diary & is being shared with SriValli's CCC#46 July week #4.




Ingredients for 3 servings:

Pacharisi/Raw rice - 1.5 cups
Paasiparuppu/Green gram dal - 1/2 cup
Salt to taste
Grated coconut - 3 tbsp
Crushed black pepper  - 1 tsp
Water - 1 cup (for dal) + as needed to cook your rice
[ I used, 1(rice) 3(water) ratio ]

For thalippu/tempering:

Oil - 2 tbsp
1/2 Tsp mustard seeds
2 tsp, kadalai paruppu/bengal gram dal
Dry red chilies - 3, broken
1 tsp, jeera/cumin seeds
a pinch of asafoetida powder
a sprig of curry leaves




Stove top method:

  • Dry roast the dal & rice separately in a dry kadai/pan, until slightly golden, crisp & aromatic.
  • Heat the oil in a large cooker/kadai and add the ingredients listed for tempering one by one & fry for a few seconds, taking care not to burn them.
  • Pour the required amount of water for the dal & rice to cook, add salt & let it come to a boil.
  • When the water begins to boil, add the roasted rice, and dal. Cover & let cook on medium until rice & dal are cooked soft. (If using pressure cooker, use the weight & let cook for about 10 minutes or 2 whistles)
  • Sprinkle crushed pepper powder, add grated coconut, give it a stir and turn off the heat. 
  • Serve hot with Kathirikai gothsu or try any of these thuvayals or chutneys.


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