🍚 Arisi Upma Recipe | Traditional Rice Upma in Vengala Panai

“Traditional, tasty, and wholesome — Arisi Upma cooked the authentic way!”

Arisi Upma is a humble yet beloved dish from Tamil cuisine, made from coarsely ground raw rice and toor dal. When cooked in a vengala panai (bronze pot), it develops a deep flavor and a mildly crispy bottom layer — a cherished texture in many Tamil homes.

Simple spices, grated coconut, and a final drizzle of ghee elevate this dish from everyday to soul-satisfying.

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 🛒 Ingredients

• Raw Rice – 1¼ cups
• Toor Dal – ¼ cup + 1 tsp
• Black Pepper – 1 tsp
• Dry Red Chilies or Mor Milagai – 3 to 4
• Fresh Grated Coconut – ¼ to ½ cup
• Mustard Seeds – ½ tsp
• Hing (Asafoetida) – a pinch
• Salt – to taste
• Oil – 2 to 3 tbsp (sunflower or coconut oil)
• Ghee – 1 tsp (for finishing)
• Curry Leaves – few
• Water – ~3¾ to 4 cups (use 2.5 cups water per 1 cup rice-dal mix)

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 👩‍🍳 Instructions

1. Grind the Base

   • Add raw rice, toor dal, and black pepper to a dry mixer jar.
   • Pulse to a coarse texture — like rava or fine upma rava.

2. Prepare the Pan

   • Use a vengala panai or heavy-bottomed vessel.
   • Heat 2–3 tbsp oil.

3. Tempering

   • Once hot, add mustard seeds and let them splutter.
   • Then add urad dal (if using), hing, curry leaves, and dry red chilies or Mor Milagai.
     🔸 If using Mor Milagai, fry them first before mustard seeds — they need longer cooking.

4. Add Water & Coconut

   • Pour in the measured water. Add grated coconut and salt.
   • Bring to a rolling boil.

5. Add Ground Powder

   • Lower the flame. Slowly add the ground rice-dal mixture while stirring continuously to avoid lumps.

6. Cook & Cover

   • Keep stirring until the mixture thickens slightly.
   • Cover with a flat lid, and place a bowl of water on top (traditional dum method).

7. Stir Occasionally

   • Every 2–3 minutes, open the lid, stir the upma to prevent sticking, and cover again.
   • Cook this way for 10–12 minutes on low flame.

8. Finish with Ghee

   • Add a spoon of ghee at the end. Stir gently. Serve hot.

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 🌟 Tips & Variations

• Coconut oil adds a fragrant, traditional touch — use it instead of sunflower oil for more flavor.
• A final spoon of ghee brings richness and aroma.
• For a crispy bottom layer, continue cooking on low for 20–25 minutes, stirring occasionally.
• Mor Milagai already contains salt — reduce added salt accordingly.
• Keep a little extra hot water on hand — you can add it if the mixture thickens too quickly.

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 🍽️ Serving Suggestions

• Best served hot right out of the pan.
• Traditionally paired with:
  • Puli Kootu (Tamarind lentil curry)
  • Gostu (Brinjal gravy)
• Also goes well with:
  • Coconut Chutney
  • Pickle or plain curd

Simple, soulful, and absolutely comforting — this is everyday Tamil food at its finest.

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 🥦 Nutritional Highlights

Rice & Toor Dal

• Easy-to-digest carbs and plant protein combo
• Keeps you full and energized

Black Pepper & Mor Milagai

• Supports digestion
• Adds a warming spice kick

Coconut

• Natural source of healthy fats and flavor

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 Video Tutorial