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The ingredients needed to cook Rice (அரிசி) upma:
- You need 1 cup of is 250gms.
- Get 1 cup of white rice.
- Provide 1 cup of toor dal (yellow).
- Prepare 2 tablespoons of cumin seeds.
- You need 2 tablespoons of black peppercorns.
- Use as needed of Salt.
- Prepare 5 of Dry red chillies.
- Provide 2 teaspoons of black mustard.
- You need 1 sprig of curry leaves.
- Get 1/4 teaspoon of hing/asafoetida.
- You need 1 tablespoon of chana dal.
- Provide 1 tablespoon of white urad dal.
- Provide of Oil.
- Provide 2 tablespoons of coconut oil.
- Get 2 tablespoons of sesame oil.
- You need 2 tablespoons of sunflower oil.
Steps to make Rice (அரிசி) upma:
- Measure 1 cup rice and 1 cup toor dal. Grind it coarsely. To ensure additional fragrance in the recipe, you can also dry roast the rice and dal in low flame and grind it..
- In the mix, throw in 3 red chillies, 1/2 sprig curry leaves, cumin seeds, black peppercorns and grind them all just for 10 seconds..
- Now in a heavy bottom pan; preferably steel, add in all the oils in the said quantity. Throw in mustard seeds, chana dal, urad dal, 1/2 sprig curry leaves, asafoetida, 2 red chillies. Sauté them in low flame till they turn fragrant..
- Then, add in 4 cups of water - preferably hot to speed up the cooking. Cover it and let the water reach a roller boil. Once it does, lower your flame to minimum; add in the salt as preferred and gently mix in the powder to the water. Make sure to stay careful as a few drops of water may splash around..
- Once the powder is mixed in keep stirring for a minute. Then cover and let it cook for 7 minutes in the lowest mark. Open and add water if needed. Else, give it a couple of stirs and take it off stove. It is now ready to serve..
- Notes: Rice brings carbs. Dals provide body building protein. Oils bring in fat. Cumin seeds help maintain body temperature while pepper, curry leaves, asafoetida and mustard help digestion. This is a wholesome meal. It can be consumed as such or with a side of chuney and sambar or; with plain whole yoghurt..
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