I am happy that there are always somethings that you hear and feel surprised. That there are still stories that you hear about your parents and feel so good about it. That's exactly what happened when Amma made this Arisi Upma and recollected her memories associated with this Upma.
When Dad used to visit them during their childhood days, the only dish he would ask for, when asked what he wants to eat, would be this upma that comes out right away. So she remembers always making this upma for him. And it used to be such a quick dish that it gets done in no time. She said she remembers not using onions as well, it's even more quick. Imagine you think you know and heard all the stories, yet something as simple as this Biyam Upma, rekindles memories long forgotten.
It all started when she was talking about something with her help and asked if she knew about rice rava. Her help replied that they get it milled and she can do it for her. So Amma immediately washed, dried and had the rice ready for milling. She said she got a cup of rava for a cup of rice. However she wasn't sure how much upma would come and be enough as well.
She had made about four cups of rice rava and had so much on hand. Now we know how much we would need. Anyway the upma turned out so good and if you have the rava ready, this upma hardly takes time
So why are you waiting?
Rice Rava - 1 cup
Chana Dal - 2 tsp
Mustard Seeds, Urad Dal - 1 tsp
Cashew Nuts - 10
Dry Red Chilies - 3 -4
Green chilies - 2 medium
Curry leaves handful
Salt to taste
Oil - 3 tsp
Water - 2 cups
How to make the Arisi Upma
For making the Rice Rava
Wash and soak the rice for 30 mins. Then drain and dry them in shade under fan/ under sun. The rice should become really very dry. Then grind it in a mill to get the rava. Or else you can try making it at home in a mixer as well.
Once this is done, you can store this well and the rava stays good for over a month or so.
For making the Upma
Heat a non stick pan, and dry roast the rava well. Remove and keep it aside.
Heat the pan with oil, add the mustard, urad, chana dal, curry leaves, green chilies, red chilies, cashew. Saute till everything turns colour.
Add salt and water, once the water starts boiling, add the roasted rava and simmer. Cover with a lid and cook for 10 - 15 mins.
Serve hot with Chutneys
Grinding the rice into rava at home is quite tricky. Amma says it might turn into powder very quickly. However one of my friends' aunt grinds it at home all the time.
Having this Rice rava handy is very useful as making this upma hardly takes time.
Onions can also be used.
Check this out where we ground the rice at home Biyam Rava Upma
Come, joins us for Breakfast
with this delicious Rice Upma.
Linking this to Fabulous Feast Friday #11
hosted this week by Pavani and Usha
This goes for the April Week 3, Cooking from Cookbook Challenge