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Arisi Upma

Arisi Upma

In Tamil, Arisi means rice and upma is a dish with rice/wheat/vermicelli seasoned with homegrown spices. From the information I gathered from my aunts and mom, I think this dish is originally from Tamil Nadu (TN) and this is a very common breakfast dish in the interiors parts of TN. It is made from simple rice and even more simpler spices. Cooking a vegetarian food is lot more straightforward and less time consuming. I truly agree to this notion with regard to this dish. This gorgeous dish provides a lot of pleasure in every munch – a perfect comfort food!!!
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Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Cuisine South Indian
Servings 2


  • 1 cup raw Indian rice ( no Basmati)
  • 2 tsp toor dhal
  • 2 tsp black pepper balls
  • 2 dry red chillies
  • 1 tsp mustard seeds
  • 1 tsp urad dhal
  • 3 cups water
  • 10-12 curry leaves
  • 1/2 cup shredded coconut (fresh/dessicated)
  • 1 tbsp vegetable oil/rice bran oil
  • Salt to taste


  • Clean the rice with running cold water and spread them over the kitchen towels to dry. Once partially dried, pound them into course powdered form in a mixie. (Don’t grind them into a paste or fine powder. It should have a broken rice look).
  • Grind the toor dhal and black pepper balls into coarse powder like form in mixie or mortar/pestle.
  • Heat a heavy bottom pan with oil. Temper the dry red chillies, mustard,urad dhal and curry leaves. Cook for about a min or 2. Add 3 cups of water and bring them to boil.
  • Now add the grated coconut, coarse rice, pound toor dhal & pepper balls and salt. Mix them thoroughly and set the pan. Cook for 3 whistles and your rice upma is ready to serve. (Make sure you have fixed the gasket and located your whistle from the rack 🙂
  • Serve hot with milagai podi/sambhar/chutney


Note: Generally my mother rolls them into small balls and serves it.
Keyword Arisi Upma
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