July 30, 2017

Varutha Arisi Sojji / Roasted Rice Upma

How to make Varutha Arisi Sojji / Roasted Rice Upma

            Most households probably get around to making two or three kinds of upma's - semiya upma, arisi rava upma & wheat rava upma. This was new to me when my MIL made this for dinner the first time. Her story behind this goes like this - during her childhood days, her mom used to make this as a quick and low-cost meal to serve a large family living on a budget. 

            This can be a lunch box recipe (stays fresh) or can be breakfast/dinner. This can be served with Milagai podiChutneys/ThuvayalsSambhar, or Gothsu. This family (MIL) recipe comes from my recipe diary & is being shared with SriValli's CCC#46 July week #4.

Ingredients for 3 servings:

Pacharisi/Raw rice - 1.5 cups
Paasiparuppu/Green gram dal - 1/2 cup
Salt to taste
Grated coconut - 3 tbsp
Crushed black pepper  - 1 tsp
Water - 1 cup (for dal) + as needed to cook your rice
[ I used, 1(rice) 3(water) ratio ]

For thalippu/tempering:

Oil - 2 tbsp
1/2 Tsp mustard seeds
2 tsp, kadalai paruppu/bengal gram dal
Dry red chilies - 3, broken
1 tsp, jeera/cumin seeds
a pinch of asafoetida powder
a sprig of curry leaves

Stove top method:

  • Dry roast the dal & rice separately in a dry kadai/pan, until slightly golden, crisp & aromatic.
  • Heat the oil in a large cooker/kadai and add the ingredients listed for tempering one by one & fry for a few seconds, taking care not to burn them.
  • Pour the required amount of water for the dal & rice to cook, add salt & let it come to a boil.
  • When the water begins to boil, add the roasted rice, and dal. Cover & let cook on medium until rice & dal are cooked soft. (If using pressure cooker, use the weight & let cook for about 10 minutes or 2 whistles)
  • Sprinkle crushed pepper powder, add grated coconut, give it a stir and turn off the heat. 
  • Serve hot with Kathirikai gothsu or try any of these thuvayals or chutneys.

July 23, 2017

Mangai Sadham / Mango Rice

How to make Mango Rice/Mangai Sadham

            Manga sadham/Mango rice is one of the lip smacking rice of the south. This recipe brings back nostalgic childhood memories. Sneaking up to the terrace when the adults are busy taking an afternoon nap - find the biggest green mango that you can reach - pluck - take a bite - wait for it & make a sour face literally. On other occasions, it would be sliced and sprinkled with salt & paprika for a sour & spicy treat.
            The sourness of the rice will depend on how sour your mango is.  Serving this with Karivepillai thayir pachadi a.k.a Curry leaves raitha. The two flavors play well together.If you are a skeptic about the combo, try it before you dismiss the idea. 

Ingredients for 4 servings

1 large unripe/green mango
1 cup uncooked rice, cooked but not mushy
2 tbsp sesame oil
1/2 Tsp, chili powder
2 dry red chilies, broken
1 teaspoon mustard seeds
a pinch of asafoetida powder
a sprig of curry leaves
1/4 Tsp turmeric powder
1/4 Tsp roasted & powdered fenugreek seeds (optional)
Salt to taste

Stove top method:

  •  Fluff the cooked rice gently, mix in a tbsp of sesame oil & spread the rice on a plate and let it cool. 
  • Grate the mango, peeled or unpeeled.Heat remaining oil in a pan and when it's hot, add mustard seeds and fry for 30 seconds.Add curry leaves, dry red chilies and asafoetida powder cook for a minute. Add turmeric powder, fenugreek powder (if using),  grated mango, salt, and cook for a few minutes on medium heat, until the raw smell of the chili powder is gone.
  • Turn off the heat, add the cooled rice and mix gently. Check seasoning & serve with papad & curry leaves raitha.

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