Arisi Upma, Kanthal, Gothsu
Photo and recipe courtesy: Padmini, Srinivasan (my parents)
I am re-posting this recipe. I got the picture from my parents 3 days back.
This is a healthy upma with rice and lentils. Arisi upma is generally made in a brass pot. It cooks really well in brass. Especially the kaandhal (the charred upma) is the tastiest part.. I eat arisi upma only for the kandhal :) You can even make this upma in a kadai, however the kanthal is not as tasty as the kanthal from a brass pot!
To make the arsi upma odasal (the base mix):
8 cups raw rice
2/3 cup toor dal
1 tbsp urad dal
2 tbsp jeera
1 tsp peppercorns
Grind the above to a coarse dry mix. Be careful while grinding. You don't want the mix to be very powdery. Store in airtight container/ refrigerator (to prevent insects)
To make the upma:
4 tbsp oil (gingely oil preferred)
1 tsp mustard seeds
1/2 tsp channa dal
1/2 tsp urad dal
2 sprigs curry leaves
3 dried red chillies
1.5 cups water
1 cup arisi puma odasal (refer above)
salt to taste
hing 4 dashes
Add oil in a kadai, splutter mustard seeds. Add urad dal, channa dal, curry leaves, red chillies. Roast till dals become golden in colour.
Add water, salt, hing. Allow it to come to a boil.
While it boils, stir in the odasal, quickly mixing the upma with the other hand.
Simmer for a while by keeping the vessel closed. Keep a bowl filled with water on top of the lid (to act as a weight, hence aiding the cooking process).
After 6-7 minutes. Remove and check if kanthal (charred layer) is formed.
The upma must be cooked by now. Allow it to cook more if required.
You will be able to remove the kanthal only after it cools well.
Serve with onion- brinjal gothsu and coconut/thengai thogayal... The best combo!!!