Arisi Upma is an age-old recipe usually made with rice, dal grits spiced with pepper and jeera. It is a very simple recipe traditionally made in ''vengalapanai'' and the slightly roasted Upma which is known as ''Kandhal'' is to die for! A few temples in South India do have this Upma as an offering to God. This delicacy made using millets tastes as tasty as rice Upma. Do try this recipe and enjoy the traditional taste.
- 1/2 Cup Little Millet/Samai
- 1/4 Cup Grated Coconut
- 2 Tbsp (Cold Pressed) Coconut Oil
- 1 Tbsp Toor Dal
- 1 Tsp Moong Dal
- 1/4 Tsp Asafoetida Powder
- 10 Curry Leaves
- 1/2 Tsp Salt
- 1 Cup + 2 Tbsp Water
- 2 Tbsp Coconut Oil
- 2 Red Chillies (broken into small pieces)
- 1/2 Tsp Mustard Seeds
- 1/2 Tsp Urad Dal
- 1/2 Tsp Chana dal
- 1/2 Tsp Cumin Seeds
- 4 Black Pepper Corns ( Crushed a bit)
- Wash and soak millet for 30 minutes. Drain. Wash and soak toor dal and moong dal together for 15 minutes. Drain completely.
- Heat a small cooker, add oil and once it is hot, do the seasoning mentioned under the section ''Ingredients for Seasoning''. First add mustard seeds and after it crackles, add urad dal, Chana dal, asafoetida, jeera, pepper and finally red chillies.
- Add water and salt. Once it starts boiling, reduce the heat to low, add drained dals and millet. Add grated coconut, mix everything well and close the cooker and cook for 3 whistles on medium heat. Switch off and let pressure settle down.
- Open and fluff up the Upma after 5 minutes and serve with gothsu/sambar/pickle/chutney.
- Other millets like foxtail, Kodo, Barnyard and Proso can be used for this recipe.
- Can use Sesame Oil instead of Coconut oil.
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