Authentic Tamil Nadu Salem Arisi Upma with Coconut Chutney
A comforting South Indian breakfast classic made from broken rice grains tempered with aromatic spices, lentils, and cashews. Served piping hot with a side of freshly ground coconut chutney for a wholesome start to the day.
40min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Wash the broken rice grains thoroughly and drain excess water completely. Set aside for ten minutes.
2
Heat sesame oil in a heavy-bottomed pan or pressure cooker over medium heat.
3
Add mustard seeds and let them splutter, then add urad dal, chana dal, and cashews, sautéing until golden brown.
4
Stir in the dried red chilies, curry leaves, chopped ginger, green chilies, and sliced onions, cooking until the onions turn translucent.
5
Pour in four cups of water, add salt to taste, and bring the water to a rolling boil.
6
Lower the heat and gradually add the drained broken rice, stirring continuously to prevent lump formation.
7
Cover the pan with a tight lid and let it cook on low flame for about 12 to 15 minutes until the water is fully absorbed and the rice is tender.
8
Drizzle a teaspoon of ghee and sprinkle grated coconut over the top, mix gently, and serve hot with fresh coconut chutney.
Ingredients
2 cups broken raw rice (arisi rava)
4 cups water
2 tablespoons sesame oil
1 teaspoon mustard seeds
1 teaspoon split urad dal
1 teaspoon chana dal
1 tablespoon cashews
2 dried red chilies
1 sprig curry leaves
1 inch ginger, finely chopped
2 green chilies, slit
1 small onion, finely sliced
1/4 cup freshly grated coconut
Salt to taste
1 teaspoon ghee for finishing
*This AI-generated recipe may contain inaccuracies.