Today Day 5 # Blogger Marathon by Srivalli. Rice upma 's taste differ from other upma's, This taste is unique and i love it . At last i made my hubby to have upma, he dont like upma varieties .Usually my mom used to prepare this for evening tiffin. She used to prepare this dish in Vengala Pathiram , (Copper vessel ), that also makes a difference in taste i believe. Wonderful combination for this upma is kotsu. Generally, i used to have it with sugar, curd and even mango pickle. This is considered as traditional and authentic dish in my home.
Raw rice 1cup
Toor dhal hand full
Few whole pepper (according to taste)
Few whole jeera (according to taste)
Mustard seeds 1tsp
Chana dhal 1tsp
Urad dhal 1tsp
Green chilli (minced) 1tsp
Ginger (finely chopped) 1 tsp
Whole red chilli 2no
Asafoetida 1 tsp
Oil for seasoning
Salt to taste
Grind the rice, toordhal like rawa.
Heat a heavy bottom kadai. Add oil for seasoning, Add mustard seeds, channa dhal, urad dhal,red chilli, green chilli, ginger ,salt and asafetida. After u get a nice aroma.
Add water. For 1 cup rice – 4 cup water.Allow the mixture to boil well. Then add the rice and dhal mixture. Stir well. Leave it for 30 min in sim. Occasionally mix well. Then switch off, add ghee and mix well. Serve hot with onion / kathirikai kotsu.
Check out the 11 bloggers doing the Marathon along with me..30 Minutes Meals: Gayathri Anand
Baked Goods: Monika,
For On Going Events: Gayathri Kumar
Kids Friendly: PJ, Savitha, Smitha, Srivalli, Veena Aravind
Rice Varieties: Champa, me, Padma
Im sending this recipe to gayathris event