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!!!
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 🙂