Authentic Tamil Nadu Salem Arisi Upma with Spicy Coconut Chutney
A classic rustic breakfast from Salem made with broken rice and tempered whole spices. Served piping hot with a freshly ground coconut chutney for an authentic South Indian comfort meal.
40min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Wash the broken rice thoroughly and drain all excess water completely, then set aside for ten minutes.
2
Heat sesame oil in a heavy-bottomed kadai and add mustard seeds, letting them splutter.
3
Add urad dal, chana dal, dried red chilies, and curry leaves, sautéing until golden brown.
4
Toss in the chopped shallots, grated ginger, and asafoetida, cooking until the onions turn translucent.
5
Pour in four cups of water, add salt to taste, and bring the mixture to a rolling boil.
6
Lower the heat and gradually stir in the drained broken rice, ensuring no lumps form.
7
Cover with a tight lid and let it simmer on low flame until the water is fully absorbed and the rice is tender.
8
Meanwhile, blend grated coconut, green chilies, roasted gram dal, tamarind, and salt with a little water to make a smooth chutney.
9
Serve the hot arisi upma alongside the freshly prepared coconut chutney.
Ingredients
2 cups raw rice, coarsely broken
4 cups water
2 tablespoons sesame oil
1 teaspoon mustard seeds
1 teaspoon split urad dal
1 teaspoon chana dal
2 dried red chilies
1 sprig fresh curry leaves
1/2 cup finely chopped shallots
1 teaspoon grated ginger
1 pinch asafoetida
Salt to taste
1 cup fresh grated coconut
2 green chilies
1 tablespoon roasted gram dal
1 small piece tamarind
*This AI-generated recipe may contain inaccuracies.