Instructions

1. Grind together the ingredients mentioned under “Spice Powder”. Set aside.
2. To a pressure cooker, add 4 Tablespoons of Vegetable Oil and let it get hot.
3. Add the Asafetida powder (Hing) and fry for 20 seconds.
4. Add the Dry Red Chili and Black Mustard Seeds. Let the seeds splutter.
5. Add the Cumin (jeera) and Black Peppercorns, Chana Dal and Urad Dal. 
6. Fry till the seeds are golden (for 30-40 seconds).
7. Add the green chili, curry leaves and ginger. Fry well for 10-20 seconds.
8. Add 2-2.5 cups of Water and bring it to a boil.
9. Add the freshly grated coconut and salt and mix well. (You can taste the water here to check for salt and adjust if needed).
10. Add all of the Ground Spice Powder and mix well.
11. Keep the stove on low flame. Slowly add the rice and keep stirring until the it is all in. Keep stirring and cooking on low heat for 1-2 minutes until the rice rava has started to cook.
12. Close the cooker, put the lid on and cook on medium heat for 3 Whistles.
13. Let the pressure release completely.
14. Open the lid and use a forked spoon or the back of a spatula to fluff up the upma,

Serving Suggestion –

1. Serve it with your favorite chutney or sambar varieties
2. Or you can make the Eggplant Gothsu, which is a more traditionaly tangy gravy based dish that is served with Arisi Upma

If you don’t have a pressure cooker …

• You can cook on a large pot on non-stick pan with high sides. DO the same steps as above. 
• Close the lid, and cook on a simmer for 15-20 minutes until the rice upma is done