Arisi Upma

Serves: 3

3 cups raw rice

Soak the rice in water for 4 hours.

Wash rice and drain all the water.

Dry it in a cloth by spreading the rice in the cloth.

6 tbsp toor dal

Dry roast the toor dal

2 tsp cumin seeds
1 tsp whole black pepper

When the rice is dry, transfer to DRY blender, coarsely grind rice, toor dal, cumin seeds and whole black pepper.

The consistency should be like arisi kurunai.

Yields: 3 and 3/4 cups arisi kurunai

2 tbsp coconut oil
1 tsp mustard seeds
4 red chili, broken
asafetida
4 cups water (1: 2 ratio)
2 cups arisi kurunai
1 and 1/2 tsp salt

Heat oil in a pressure pan, splutter mustard seeds, red chili, asafetida.

Add water, salt, mix well, allow to boil.

When it boils nicely, add rice kurunai to it. Stir well.

Close the cooker, keep it in a low flame, cook for 12 minutes.

Serve with Coconut Thogayal or Eggplant Gothsu

Taste Note: Tastes AWESOME
Source: jeyashriskitchen