Tam Brahm Style Arisi Upma Kozhukattai | Thanjavur Special Upma Kozhukattai | Traditional Tiffin Recipe from Tamil Nadu

Hi Supermoms,

'Arisi' means 'Rice'. In fact it is an interesting fact that the English word ' Rice' originated from the Tamil word 'Arisi'. In South India, rice is the staple crop and so many traditional recipes have rice as their main ingredient. This recipe is at least a century old and I am happy to be sharing it on my blog, hoping to make this traditional, healthy , wholesome recipe  popular for at least  another century !!

There might be small variations in the method of cooking and the equipments used over the years, but the soul of the recipe is intact and the taste will surely remind you of your or your friend's mother/grandmother / aunts , if you were fortunate to taste them . 

The Arisi Upma Kozhukattai goes so well with a fresh coconut chutney or a sambar.

No advance preparation is required to make this delicious Traditional tiffin and it takes less than 40 minutes to make from scratch.

It is gluten free and if you are not adding ghee, then it becomes a Vegan tiffin too. You can shape them into oblong dumplings or like balls - completely your choice. 

You can carry this for your pot luck parties or make them for week day or weekend dinners , pack them for picnics or office/school tiffin box . 

Tam Brahm Style Arisi Upma Kozhukattai | Thanjavur Special Upma Kozhukattai:

Preparation time : 5 minutes

Cooking time : 30 minutes

Serves : 4-5

Makes : 35 small dumplings 

1 cup = 250 m cup

Ingredients :

To grind coarsely :

1 cup raw rice ( I use Sona masoori)

1/2 cup tuvar dal/toor dal/pigeon peas

1 teaspoon jeera/cumin seeds

1 teaspoon peppercorns

Other ingredients :

3 cups of water ( adjust water quantity according to the type of rice and dal )

1/2 cup fresh coconut ( grated)

salt to taste

For tempering :

1 tablespoon sesame oil 

1 teaspoon ghee /clarified butter ( optional)

1 teaspoon mustard seeds

1 teaspoon urad dal/split and husked black gram

1 teaspoon channa dal

7-8 dry red chillies ( adjust according to heat of the chillies, I used small ( whole) Salem Gundu Milagai/dry red chillies)

1 sprig curry leaves 

Method :

1. Add the ingredients given ' To grind coarsely' into the jar of a mixer and grind them coarsely and set it aside.

Chef tip : You can lightly dry roast the rice and dal . Roast just till the time they are warm to touch. Do not over roast or blacken the rice and dal. 

2. Heat a heavy bottom kadai/wok with oil and ghee ( if using) and temper with ingredients given 'For tempering'.

3. Once tempered, add water, salt and when the water starts to heat up add the ground mixture.

4. Keep stirring over medium heat so that there are no lumps .

Chef tip: If the mixture thickens and become hard to mix, add little more water . 

5. Once well mixed, reduce the flame to low , and cook for at least 7-8 minutes or until the time the rice and dal are almost cooked .

Chef tip : You can wet or grease your hands , pinch a small portion and try shaping them into dumplings. If the mixture is too loose, then cook little more. 

6. Switch off the upma and allow the mixture to cool a little.

7. Grease a steamer basket or idli plates with sesame oil.

Chef tip : You can even layer a steamer basket with banana leaf and place the dumplings in them and steam . No oil required , if steaming this way.

8. Grease your hands with oil and pinch small portions of the upma and shape them into dumpings.

9. Place the dumplings in the steamer basket/ idli plates and steam them for 10-12 minutes and switch off.

10. Open the lid of the steamer and allow them to cool for 3-4 minutes before you start serving them

Delicious and wholesome Arisi Upma Kozhukattai is ready to be served. 

Happy Cooking !

With love,

Masterchefmom