Saturday, September 19, 2015

Posted by Mala at 2:00:00 AM 1 comment
Arisi upma.....who won't like this , that too, with Pachai Puli gothsu (raw tamarind gothsu)...It must be in the perfect scooping consistency for my family members. If it is too dry and grainy, they do not like it, and if it is too mushy, it becomes like saadham. we have various combos for this...gothsu, vathakuzhambu, pickle, sugar, and most important of all, which every one of my family wants is Curds to go along with arisi upma.
For the past few days, I have been having thoughts in my mind to simplify this upma, like how I have simplified Samba rava upma. But since rice will stick to the bottom of the Cooker, I was a bit hesitant. But I succeeded!!! It took me just 10 minutes overall!!!

Raw rice - 1 cup
Split mung dhal  - 1/8 cup
Water - 2 1/2 cups
Salt to taste
Fresh grated coconut - 2-3 tsps

For seasoning
Cooking oil - 3 tbsps
Coconut oil - 1tsp
Ghee - 2tsps
Hing powder - 1/4 tsp
Mustard seeds - 1 tsp
Broken urad dhal - 1 1/2 tsps
Channa dhal - 1 1/2 tsps
Finely chopped or slit green chillies - 2
Red chillies - 2
Finely chopped ginger - 1tsp
Curry leaves

Recipe Cuisine: South Indian; Category: Tiffin Variety
Prep time: 1 hour (rice and dhal to rest in the sprinkled water); Cooking time: 10 mts

Serves 2

Sprinkle some water over rice and mung dhal, keep covered and allow them to become soft and remain soaked for one hour, minimum. This ensures the soft texture of the upma.

                  When a little bit of moisture is still there, powder it into a coarse rava. You should not allow the rice+dhal mixture to become too dry too. Then everything will break.

In the pressure cooker, add the cooking oil and ghee, ( reserving the coconut oil to add in the end) and add the seasonings mentioned above.

   After the urad and channa dhals turn golden, add the measured water, coconut gratings and the salt.
Then when the water is about to boil, lower the flames, and add the coarse rice-dhal rava mixture, stirring constantly. Then close the lid, place the cooker weight, and keep the flames on low only, and cook for 8 minutes. For me, during these 8 minutes, just one whistle came, while heart of hearts, I was chanting shlokas, keeping my fingers crossed  that it should not get burnt at the bottom.

With a palpitating heart, I slowly opened the cooker.....

OMG !!!!!!  It had come out so clean!!! It did not get stuck or burnt at the bottom!!! I felt soooo happy, at last, I have found out an easy  way to make a quick   arisi upma!!! Add 1 tsp of raw coconut oil in the end, to give an uplift to the flavour of the Upma. Now, the funny part is, rice needs to be under sprinkled water for an hour, but the end product comes out in 10 minutes:) :)

Isn't it a good scoop?? Served with the Pachai puli gothsu(the recipe to follow)


*Mine was a hard anodized Pressure Cooker. I think, even in aluminium cooker, it will come out cleanly  without sticking at the bottom. I have my own doubts about stainless steel cooker.
*At times, 2 whistles might also come within 8 minutes. In that case, switch off afetr the second whistle, allow to rest for 10 minutes, then open the cooker.


  1. Wow! This is the easiest way of making this upma! All the Tanjore ppl,s favorite !thank you Mala for saving me the time to prepare this one. Some ppl may like the crust when u do it in classic kadai way.But this looks good enf.
    The recipe was given so interestingly ,punctuated by right kind of exclamation.
    Thanks for the wonderful recipe ( V)


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