Arisi upma, a traditional Tamil recipe made in bronze pot, known as vengala paanai. This simple, hearty recipe made in vengala paanai, is a regular in Tamil brahmin households.

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Upma Love or Hate
Arisi Upma Love
Ingredients To make Broken Rice Upma
Steps to make Arisi Upma
Arisi Upma | Broken Rice Upma in Bronze Pot

Upma Love or Hate

Upma is one dish that has more hate in any south-indian household. If you are some one in the hate side, i would say you have never tasted a well made upma.

The consistency of rava upma is what makes or breaks the dish. There are few simple tips to be followed to make a great tasting upma. Check this wheat rava upma, to know all the tips and tricks.

Upma can be made with other grains too, like this simple Kande poha. Here is a delicious kodo millet upma and a gluten-free buckwheat groats upma. My little one loves vermicelli upma, he calls it noodles upma.

I prefer to serve and enjoy upma hot straight from the stove. Both my kids enjoy it with curd and pickle.

Arisi Upma Love

Commonly savored in Tamil Brahmin households, Arisi Upma is a simple yet traditional dish ideally made for dinner on fasting days, especially Ekadesi(11th day of the moon phase).

Only raw rice is used to make arisi upma, especially if it is done as offering on fasting days. It is fine to use store bought rice rava, which usually is parboiled rice rava on any other day, but for pooja offering, raw rice is preferred.

After grinding the rice and dal into a coarse powder along with cumin and peppercorns, It is cooked in hot water infused with the tempering. Addition of fresh coconut elevates the taste to another level.

Amma always makes it in vengala paanai or Bronze vessel. Ohhh we sisters fight for that crispy layer at the bottom of the pan. With amma's 80 year old, same vengala paanai/bronze pot with me, i now enjoy this process more and with lots of nostalgia.

I made this delish broken rice upma for our Ekadesi dinner and served it with simple tomato chutney

Ingredients To make Broken Rice Upma

Main ingredients : Raw rice, along with 3 different dals like chana dal, moong dal and tuvar dal. Apart form rice and dal, fresh grated coconut is used to make this delish arisi upma.

Spices : Raw rice is broken to a coarse texture along with cumin and peppercorns. This elevates the taste of the hearty rice upma to another level. Apart from this, the traditional rice upma also uses green chilies and ginger in the tempering.
Tempering : The usual tempering ingredients like mustard seeds, chilies, ginger, hing along with curry leaves.

Steps to make Arisi Upma

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

Take raw rice along with 3 dals mentioned in ingredients together. Add cumin and peppercorns too to the mixer jar. Pulse grind to a coarse texture. Our broken rice rava is ready.
Transfer the ground rava to a flat plate. Add ghee and oil mix to the rava and mix it well. The rava should now resemble wet sand. This step is important to get a clump free, non-pasty, well textured rice upma.
Since we are making rice upma in vengala paanai/bronze pot, heat it with oil mentioned in tempering. You can also use a heavy bottom pan.
When the oil is hot, splutter mustard seeds, chana dal, urad dal, curry leaves, hing, chopped chili and ginger to the hot oil.

How to make arisi upma in vengala paanai

Now reduce flame, add 6 cups of water to this. Add shredded coconut and salt to this. Let it begin to boil.
Once it starts to boil, reduce flame again, add the oil added rice rava to this and mix well. Cover and cook for 8-10 minutes in a minimal flame.
After 10 minutes, switch off flame. Let it be covered for 10 more minutes. Then serve it hot, with your choice of chutney.

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