Arisi Upama
Equipment
- Bowl
- Blender
- Food processor
- Kadhai
- Deep-frying Pan
- Skillet
Ingredients
- 1/2 teaspoon Asafoetida
- 400 g Rice (2 1/4 cups), coarsely broken, rinsed and drained
- 85 g Coconut (1 cup), grated fresh
- 1 teaspoon Black pepper ground
- Salt
For the tempering
- 125 ml Vegetable oil (1/2 cup)
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 Red chili dried, halved
- 2 teaspoons Urad dal rinsed and drained
- 1 Curry leaves sprig
For the dal paste
- 4 tablespoons Toovar dal rinsed and drained
- 4 Green chilies
Instructions
- Soak the toover dal for the paste in a bowl of water for 15 minutes.
- Drain the dal, transfer to a blender or food processor, add the chilies and 1 tablespoon water, and process to make a paste.
- Heat the oil for the tempering in a kadhai or heavy-based, deep frying pan (skillet), add the mustard and cumin seeds, red chilli, urad dal and curry leaves and stir-fry for 1 minute, or until the mustard seeds start spluttering.
- Add the asafoetida, dal paste, and 1 litre / 1 3/4 pints (4 1/4 cups) water. Season with salt and bring to a boil.
- Stir in the broken rice, reduce the heat, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is cooked. Stir gently every 5 minutes. Mix in the coconut and pepper and remove from the heat.
Video
Nutrition
Serving: 6gSodium: 116mgCalcium: 36mgVitamin C: 18mgVitamin A: 84IUSugar: 3gFiber: 5gPotassium: 166mgCalories: 528kcalSaturated Fat: 21gFat: 26gProtein: 8gCarbohydrates: 66gIron: 2mg
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