Arisi Upma

Background and History

Arisi Upma is a traditional South Indian dish that has been a staple in many households for generations. Originating from Tamil Nadu, this dish is a delightful blend of rice and lentils, cooked to perfection with spices. The word 'Arisi' means rice in Tamil, and 'Upma' refers to a dish made by cooking dry ingredients with water to form a moist, fluffy texture. It is often considered a simpler, rice-based cousin of the popular semolina Upma, and is celebrated for its humble yet delicious flavor.

This dish is often made during religious fasting periods or special occasions when a no-onion-no-garlic diet is preferred. Its versatility allows it to be served as a breakfast, snack, or even a light dinner option. The preparation process is typically straightforward, making it accessible for cooks of all skill levels. The use of local spices like mustard seeds, cumin, and curry leaves enhances its aromatic profile, making it a favorite comfort food among those who grew up with it.

Ingredients

• Rice - 1 cup
• Toor Dal - 2 tablespoons
• Coconut Oil - 2 tablespoons
• Mustard Seeds - 1 teaspoon
• Cumin Seeds - 1 teaspoon
• Urad Dal - 1 tablespoon
• Chana Dal - 1 tablespoon
• Curry Leaves - a sprig
• Green Chillies - 2, slit
• Asafoetida (Hing) - a pinch
• Salt - to taste
• Water - 3 cups
• Fresh Coconut - for garnish (optional)

Preparation

Step 1: Preparing the Rice and Dal Mixture

Start by washing the rice and toor dal together under running water. This helps to remove excess starch and any impurities. Drain the water completely and spread the mixture on a plate to air-dry slightly. Once dried, coarsely grinding the mixture adds to the unique texture of the Arisi Upma, though this step can be skipped for a smoother consistency.

Step 2: Prepping the Ingredients

Gather all your ingredients, including the spices. Slit the green chillies for heat and flavor. If using,fresh coconut, grate it for garnishing purposes. Having everything in place makes the cooking process seamless and efficient.

Cooking Process

Step 1: Tempering the Spices

In a large pan, heat coconut oil over medium flame. Once the oil is hot, add the mustard seeds. Allow them to crackle before adding the cumin seeds, urad dal, and chana dal. These ingredients form the base of your tempering, offering both flavor and texture.

Step 2: Infusing Flavor

Add a pinch of asafoetida and curry leaves to the mixture. Stir gently to ensure even roasting. The dals should turn a golden brown, releasing a nutty aroma. The green chillies are added next for a hint of spice.

Step 3: Cooking the Upma

Pour 3 cups of water into the pan and add salt to taste. Allow the water to come to a boil. Once boiling, add the rice and dal mixture. Stir continuously to avoid lumps. Reduce the heat to low and cover with a lid. Cook the Arisi Upma until the water is absorbed and the rice is soft, approximately 10–15 minutes. You can use a cooking timer to track this process for perfect results.

Serving and Enjoyment

Once cooked, fluff the Arisi Upma with a fork to gently separate the grains. Garnish with fresh coconut if desired, for added sweetness and texture. This dish pairs perfectly with coconut chutney or a dollop of yogurt on the side. Arisi Upma is best enjoyed hot, as the flavors are at their peak, providing a comforting start to your day or a cozy evening meal.

Tips for Enjoyment

• Arisi Upma can be spiced up with the addition of ginger, garlic, or even vegetables like peas and carrots, according to personal preference.
• If you prefer a more prominent tang, a squeeze of lemon juice can uplift the flavors remarkably.
• For added protein, sprinkle some roasted peanuts or cashews over the Arisi Upma before serving.