Arisi Upma / Rice Upma

Arisi upma is a popular upma made with partially ground rice and lentils. It is seasoned with a classic mix of South-Indian spices and pulses that are simple and defining in terms of the flavor they impart. 

This upma can be made into pudi kozhakattais, wherein the partially cooked mixture is formed into dumplings and steamed as opposed to the whole mixture being steamed. 

Arisi upma is a very common weeknight dinner at most South-Indian homes. It goes very well with spicy side dishes such as sambar or chutneys. 

Ingredients (serves 4):

1. 1.25 cups raw white rice
2. 2 teaspoons toor dal / thuvaram paruppu / orange lentils
3. 2 tablespoons vegetable oil
4. 1 teaspoon black mustard seeds
5. 1 tablespoon bengal gram / kadala paruppu / chickpeas
6. 2 dry red chillies, split in half
7. 1-2 green chillies, depending on your spice tolerance
8. a few curry leaves
9. 1/4 teaspoon hing / asafoetida
10. salt, as needed
11. 2 tablespoons grated coconut
12. 1 tablespoon ghee / clarified butter 

Consistency of ground rice and dal (top right): Consistency of upma mixture ready to be steamed (bottom right)

 Preparation:

1. In a bowl, mix rice and toor dal with a sprinkling of water (about 1/4 cup of water) and let it rest till it dries - takes about an hour or so. 
2. When dry, coarsely grind the rice and dal to the consistency shown in the picture. It should resemble coarse sand or cornmeal. 
3. In a medium-large saucepan, heat oil. Add mustard seeds when the oil is hot and wait for them to pop. Add bengal gram, curry leaves, hing, red chillies and sliced green chillies. Fry on medium heat until dal begins to change color. You can also add some peanuts or cashews for an extra crunch. 
4. Add 3 - 3.75 cups of water (depending on the rice; I add 2.5 cups of water for every 1 cup of rice. My mom adds 3 cups of water for every 1 cup of rice. Add water based on how much your particular variety of rice requires to cook) to the roasted seasonings. To this, add required amount of salt and grated coconut and mix well. Close the pan and let the water come to a boil. 
5. When the water comes to a boil, slowly add rice while stirring constantly to avoid lumps. Keep stirring (else the flour will clump) until it becomes thick and and homogenous. 
6. Transfer this to a steamer (you can fashion one by boiling some water in a big pot and transferring this mixture into a smaller container and placing it inside the pot of water). Steam for 15-20 minutes until the upma is not wet and a tester comes out clean.
7. Fluff the upma and mix in a dollop of ghee

Serve with sambar, chutney or pickle for a hearty and hardy meal.