Rice Uppuma or Arisi uppuma (அரிசி உப்புமா)

Rice uppuma is a tiffin item commonly made in brahmin household. It is often prepared on specific days such as 'amavasya'. Traditionally arisi uppuma is made in a 'uruli' (உருளி), a heavy vessel and is served with brinjal kothsu. 

Ingredients: (Serves two)

Broken rice or rice rava – 1 tumbler or 200ml measure (அரிசிக் குருணை)

Red chillies – 2-3no

Pepper corns – a few, broken

Bengalgram dhal – 1½ teaspoon

Split urad dhal – 1 teaspoon

Mustard seeds – 1 teaspoon

Grated coconut – 2 tablespoons

Oil – 2 tablespoon

Ghee – 2 teaspoons*

Asafoetida – a pinch

Salt – to taste

Curry leaves – a few

*You may use coconut oil instead of ghee.

Rice Uppuma or Arisi uppuma (அரிசி உப்புமா)

Method: Break the pepper corns coarsely and keep aside. Heat oil in the kadai, add red chillies and fry till they turn darker in color. Add mustard seeds and when they start to sputter, add Bengal gram dhal and urad dhal. Fry till the dhals turn golden brown. Pour 2½ to 3 tumblers (500-600ml) of water into the kadai. If the rice rava is fine use 2½ tumblers of water. On the contrary, if the grains are larger you may use 3 tumblers of water. Add asafoetida, broken pepper corns and required salt to the water and bring it to boil. Add grated coconut and ghee. Mix well. Reduce the flame, and add the broken rice slowly to the boiling mixture stirring continuously. Cover and cook on a low flame, stirring every now and then, till the water is fully absorbed and broken rice is cooked well. Switch off the fire. Garnish with curry leaves and serve hot with kothsu or chutney.

Rice rava (அரிசிக் குருணை)

Note: Rice rava (அரிசிக் குருணை) used for making uppuma is different from the rice rava used for making idlies. Uppuma rice rava (உப்புமாக் குருணை) is coarse, whereas idly rice rava (இட்லிக் குருணை) is very fine. You may buy broken rice or rice rava available in the market. Alternatively, you can prepare rice rava at home. Break 1 tumbler (200ml measure) of raw rice and a teaspoon of moong dhal (optional) coarsely, using a dry grinder. Sieve the broken rice to remove the finely ground flour, before preparing uppuma. 

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