Wash the rice and drain all the water. Dry it in a cloth ,by spreading the rice in the cloth.
Raw rice | Pacharisi 1 and 1/2 cup Toor dal 3 tblsp Cumin seeds | jeeragam 1 tsp Pepper 1/2 tsp Red chili 1 Curry leaves few Cooking oil 1 tblsp Coconut oil 1 tblp Coconut 3 tblsp (optional) Asafoetida 2 pinches Mustard seeds 1/4 tsp Salt as needed Curry leaves few
This procedure helps in breaking of the rice evenly without making it a powder. When it is dry,transfer it to the mixie. Just coarsely grind it in the mixie along with the toor dal,cumin seeds and pepper.
The consistency should be like that of arisi kurunnai. This is called upma udasal. We can store this in the fridge for 2 weeks. If keeping in the room temperature,ensure that the rice is completely dry. Else fungus will be formed. In a pressure cooker, add the cooking oil and coconut oil . Add mustard seeds, asafoetida,curry leaves and redchilli to it. Now add water to it and allow it to boil. For one cup of the rice kurunnai,add 2 cups of water. The entire mixture of ground kurunai came to 2.25 cups. For 1 cup of that add 2 cups of water. Add salt to it. Allow this to boil nicely.
When it boils nicely add the rice kurunai to it. When half of the upma is done,close the cooker with the lid. Stir well to avoid getting lumps.
Keep it in a low flame and cook for 10-12 mins . In this time we may get one whistle from the cooker.
Serve with spicy Coconut thogaiyal or Kalyana gotsu. My family loves this with simple butter milk.
NOTE: https://treatntrick.blogspot.com Satyahttps://www.superyummyrecipes.com Keerthi Can we try with brown rice ?.Will the measurement of water will remain the same ,pls confirm.Can you pls try at once with browm rice and advise.
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