Arsi Upma

Ingredients

• ¾ cup kolam rice 
• ¼ cup split pigeon peas (dhuli toor dal)
• 1 teaspoon cumin seeds
• 15-18 black peppercorns
• 1 tablespoon split Bengal gram (chana dal)
• 1 teaspoon mustard seeds
• 1 teaspoon split skinless black gram (dhuli urad dal)
• ¼ teaspoon asafoetida (hing)
• 1-2 dried red chillies, broken
• 12-15 curry leaves
• Salt to taste
• 1½ tablespoons ghee
• ⅓ cup scraped fresh coconut
• Kathirka gotsu to serve

Method

1. Wash rice thoroughly at least for 2-3 times with sufficient water. Drain the water thoroughly and spread the rice over a muslin cloth and let it dry for 2-3 hours.
2. Put the dried rice in a mixer jar, add split pigeon peas, cumin seeds and black peppercorns and grind to a coarse powder.
3. Heat oil in a deep non-stick pan, add split Bengal gram, mustard seeds, and split skinless black gram and sauté till golden brown. Add asafoetida, dried red chillies, and curry leaves and sauté for a few seconds.
4. Add salt and 3 cups water and mix well. Bring the mixture to a boil. Add the ground rice mixture and mix well. Cover and cook for 12-15 minutes.
5. Add ghee and fresh coconut and mix well.
6. Transfer into a serving bowl and serve hot with kahrika gotsu or any other accompaniment of your choice.