Nice recipe, this is one of my comfort food cooked in home not many know of, I eat it with tomato thokku which is a bliss. In my home we use 300 gram of rice and one spoon of toor dhal for three people, and the magic ingredients for this recipe are grated coconut, asafoetida and Channa dhal. We always cook this upma in bronze vessel It preserves and enhance the taste of the food.
Vengala paanai, arisi upuma, adipidichadhukku veetla periya fight varum. We add 1 tbspoon of toor dhall for 200 gms of rice while coarsely grinding. Also two or three red chillies, 1 teaspoon of pepper and 1 teaspoon of cumin will be added while grinding. Oh wow.. suda suda sappidaradhukku sides onnume vendam..that too during a rainy evening...yummmm
Tasty rice upma 👌😋. I prepare the same way minus gram dal and ginger. Urad dal, asafoetida infuses more aroma and taste with curry leaves in coconut oil 😋. Will try with peanut chutney. Thank you Mr.Hariharan🙏. Chef Deena Sir 🙏.
This is a classic item for breakfast. In our childhood days, this type of classic traditional items were common and it was everyday preparation. So called modern generation also called pizza-burger generation have forgotten this type of classic recipes.
Watching this episode brought tears to my eyes. My father who passed away 5 years ago was originally from near Kumbakkonam . He would without fail go to Mangalambika every time he visited Kumbakkonam and would tell us when he returned to Chennai that they had the best idli,chutney and coffee! Arasi uppma was his most favorite tiffin. Chef Deena thank you for your efforts to take us to these temple cities and showcase their authentic recipes.
Use coconut when the water is boiling, it blends nicely with the rice... Perrkangai kataisal goes well with arisi upma.. We make this combination at home.. It's my grandma recipe... We also add little of broken toor dall and pepper while sauting
My favourite upma..... ultimate with takkali thokkooo n coconut chutney.....my mom is an expert in this.....epadi arisi rava potingalo, upmavum adhe mari irukum.....if u wish....you can come home for other version of this recipe in pressure cooker.......
Ingredients: raw rice - 1 kg Thoor dhal - 50 gms Pepper - 1 tbsp Jeera - 1.5 tbsp Coconut - grated, 1 cup Coconut oil tastes better....u can use sunflower oil as well Mustard, urid dhall, channa dhall and hing, green chillies and dried red chillies, curry leaves, salt Method : take raw rice, thoor dhall, jeera and pepper and grind in a flour mill as upma rava and seive it. So that the fine flour is taken and you will have only the granules of rice mixture....it should be size extra than regular upma rava. Or else, you can do it in mixie....but you have to soak raw rice separately for half an hour and dry the water completely, it should not contain water....then you should whip and seive, grind thoor dhall, jeera and pepper separately and add the mixture. Take a pressure cooker, add generous amounts of oil, tempering to it and add the grated coconut as well and fry for about 30 secs. It gives great aroma. Add water in the ratio of 1 : 1.7. and add salt and let it boil. Once you see the bubbles coming, add the rice mixture to it and simmer until you break the lumps. Now pressure cook for 3 whistle and break the dhum. You can try with 1:1.5 water ratio as well. When you open the pressure cooker, it looks watery in the top, but when u break it, it becomes good...add ghee or coconut oil in the top for better taste...
நான் சின்ன வயசா இருக்கும்போது எனக்கு இந்த உப்புமாவை எங்க அம்மா அடிக்கடி செஞ்சு தருவாங்க அப்போதெல்லாம் அரிசி எடுத்து இயந்திர கல்லை உடைத்து செய்து கொடுப்பாங்க மறக்க முடியாத ஞாபகங்கள்
@Chef Deena : Pl. add a two minute English narrative at the end of the video. It would be very useful. Highly appreciate your hard work. Let all curious and interested food lovers understand. Thanks.🎉
So humbly the owner shared his recipe.❤ly, chef u explain superbly & respect the dish, the experts who cook it , nice & simple. Thats the way all our south States dishes r, simple n tasty👍🏻. Keep going, wishes 💐 from Bengaluru, karnataka👍🏻
@@yash_7_13_TVO arisiya alasittu, 30mins oora vachittu then 1hr.30mins under the fan la dry pannittu then corse ah blend pannittu cook panna start pannunga. ...
தம்பி தீனாவுக்கு ஒரு வேண்டுகோள்.. சாதம் என்று சொல்ல வேண்டாம் வெந்ததை சோறு என்றும் வேகாததை அரிசி என்றே குறிப்பிடவும். உடைத்த அரிசியை குருனை என்றும் கூறலாம்.. நன்றி தம்பி..
Nice recipe, this is one of my comfort food cooked in home not many know of, I eat it with tomato thokku which is a bliss. In my home we use 300 gram of rice and one spoon of toor dhal for three people, and the magic ingredients for this recipe are grated coconut, asafoetida and Channa dhal. We always cook this upma in bronze vessel It preserves and enhance the taste of the food.
My Pati who lived in Pooliyur used to make in vengala panai too. Grated coconut is a must, i agree. My mother used to put Avavarae mani during season.
Vengala paanayil indha upma diyum bhodi adipidikkum andha kaandhaluuku adichippo paarunga.unforgettable memories. Thank you both of you
We add some crushed jeera pepper and toor dall too
Yep 😊
Vengala paanai, arisi upuma, adipidichadhukku veetla periya fight varum. We add 1 tbspoon of toor dhall for 200 gms of rice while coarsely grinding. Also two or three red chillies, 1 teaspoon of pepper and 1 teaspoon of cumin will be added while grinding. Oh wow.. suda suda sappidaradhukku sides onnume vendam..that too during a rainy evening...yummmm
Naan Kumbakonam dhaan. indha method dhaan follow pannuvom, particularly coconut oil but arisiyoda konjam thuvaram paruppu serppom.
We use rice, toordal, pepper and cumin .
@@vijayalakshmis.v.9762 in this method we use a little butter milk while soaking the rice.
@@akshathaharini538 oh is it will try ma.
Yes correct tur dal pepper add pananum
எங்கள் ஊரில் இடியாப்பம் மாவுடன் கப்பி மாவு சேர்த்து உப்புமா செய்வார்கள். மிகவும் ருசியாக இருக்கும். சுட்ட கருவாடு தொட்டுக்கொள்ள.
அருமை அருமை
என்னுடைய alltime favourite
20/30 வருஷங்களுக்கு முன்பு அடிகனமான வெண்கல பானையில் சமைப்பார்கள்
அரிசி உப்புமா வுக்கு கத்திரிக்காய் கொத்ஷு அருமையாக இருக்கும்
Tasty rice upma 👌😋.
I prepare the same way minus gram dal and ginger.
Urad dal, asafoetida infuses more aroma and taste with curry leaves in coconut oil 😋.
Will try with peanut chutney.
Thank you Mr.Hariharan🙏.
Chef Deena Sir 🙏.
Manalambigai idli podi excellent taste, next sure i will try this arisi uppuma.
This is a classic item for breakfast. In our childhood days, this type of classic traditional items were common and it was everyday preparation. So called modern generation also called pizza-burger generation have forgotten this type of classic recipes.
exactly
I always admire Chef Dheena for his amazing, humane and simple approach
Watching this episode brought tears to my eyes. My father who passed away 5 years ago was originally from near Kumbakkonam . He would without fail go to Mangalambika every time he visited Kumbakkonam and would tell us when he returned to Chennai that they had the best idli,chutney and coffee! Arasi uppma was his most favorite tiffin. Chef Deena thank you for your efforts to take us to these temple cities and showcase their authentic recipes.
Ri e uppma na we add crashed jeera ,pepper,toor dal pottu seiyanum
Deena sir you are very humble
வேர்க்கடலை சட்னி 3பல் பூண்டு போட்டு அரைச்சா இன்னும்மணமும் சுவையும் அதிகமாக இருக்கும் ❤❤❤❤
Verkadalai satniku siruthu poodupal serthu araithal nandraga erukum thalikum pothu vengayam naruki thalikum pothu vathaki serthal spera erukum
Same preparation my grandmother did. She will add small onion little bit. Thankyou for Yr recipe.
நாளை காலையில் இந்த உப்புமா தான் ❤
We cook upma satham & tomato thokku😊 every end of the week.. ❤
Nice repice all food r good no words to tell taste is good
My mom roasted the raw rice then crushed the roasted rice before making the rice upma
நன்றிகள் சார் இந்த உப்பு மா அருமை செய் கின்றோம் ❤
Use coconut when the water is boiling, it blends nicely with the rice... Perrkangai kataisal goes well with arisi upma.. We make this combination at home.. It's my grandma recipe... We also add little of broken toor dall and pepper while sauting
மிக சிறப்பு வாழ்க வளமுடன் வாழ்த்துக்கள் நன்றி
Thanks for sharing this recepie... 👌
We also do thiz... We add avarekai, jeeregai n pepper... That's taste amazing 😋
Deena sir vungala speech very sweet
அருமை உப்புமா உடன் வேர் கடலை சிட்னி
In our house we add vendhayam also - kpm
Mangalambika is the restaurant to visit when you are in kumbakonam. Very tasty food.
My favourite upma..... ultimate with takkali thokkooo n coconut chutney.....my mom is an expert in this.....epadi arisi rava potingalo, upmavum adhe mari irukum.....if u wish....you can come home for other version of this recipe in pressure cooker.......
Pls share recipe with measurements dear
Ingredients: raw rice - 1 kg
Thoor dhal - 50 gms
Pepper - 1 tbsp
Jeera - 1.5 tbsp
Coconut - grated, 1 cup
Coconut oil tastes better....u can use sunflower oil as well
Mustard, urid dhall, channa dhall and hing, green chillies and dried red chillies, curry leaves, salt
Method : take raw rice, thoor dhall, jeera and pepper and grind in a flour mill as upma rava and seive it. So that the fine flour is taken and you will have only the granules of rice mixture....it should be size extra than regular upma rava. Or else, you can do it in mixie....but you have to soak raw rice separately for half an hour and dry the water completely, it should not contain water....then you should whip and seive, grind thoor dhall, jeera and pepper separately and add the mixture.
Take a pressure cooker, add generous amounts of oil, tempering to it and add the grated coconut as well and fry for about 30 secs. It gives great aroma. Add water in the ratio of 1 : 1.7. and add salt and let it boil. Once you see the bubbles coming, add the rice mixture to it and simmer until you break the lumps. Now pressure cook for 3 whistle and break the dhum. You can try with 1:1.5 water ratio as well.
When you open the pressure cooker, it looks watery in the top, but when u break it, it becomes good...add ghee or coconut oil in the top for better taste...
Thank you very much chef Deena sir thank you very much sir for your excellent recipe preparation.
We add Toor dal powdered along with rice and large onion during sautee. Asafoetida not required. This is Chettinad style. Mostly groundnut oil used.
Mouth watering. Thanks for showing this recipe. Next one should be Adai avial prepration
நான் சின்ன வயசா இருக்கும்போது எனக்கு இந்த உப்புமாவை எங்க அம்மா அடிக்கடி செஞ்சு தருவாங்க அப்போதெல்லாம் அரிசி எடுத்து இயந்திர கல்லை உடைத்து செய்து கொடுப்பாங்க மறக்க முடியாத ஞாபகங்கள்
எனக்கு
அம்மா நினைவு
கண்ணீருடன்
Awesome and Traditional with the best taste 😋 👌
அருமை தினா தாம்பி
அடிக்கடி.மங்களாம்பிகா.ஸ்பெசல் போடுங்க தீனா சார்
Intro kodukkum sannathi street la irukkum orginal manglambika villas la oru cofffe ya podunga deena sir.?
Duplicate shopla video podunga..!
சின்ன வெங்காயம் இஞ்சி போட்டால் சூப்பரா இருக்கும் சார்.
Nonono
Traditional recipe dont hv that.
I think u mentioned fr chutney. Thats good
Kolukattai Mari pidichu aavila vega vecha uppu kolukattai ready
Entha arisi upumavirku pacha pulicharu supera rrukum puli srithalavu eduthu karaithu athil cinna vegayam pachayaga nar
We always use coconut oil for arisi upma. No refined oil
மாவை ஜலித்துப் போட்டால்
நன்றாய் இருக்கும்
Ayya coconut rice ,white rice la coconut oil pottu seivom eppadithan seiom
Rice power aki tengai sadam style la seiji upma soldrar
அரிசி குருணை உப்புமா என்றும் சொல்லலாம்.❤
For Arisi upma another combination is with Morkuzhambu
@Chef Deena :
Pl. add a two minute English narrative at the end of the video. It would be very useful. Highly appreciate your hard work. Let all curious and interested food lovers understand. Thanks.🎉
Today I prepared Idly podi as per Mangalambika Chef. Excellent
@@lalithashreemj3493 pls give the vedio link mangalabika idili podi
திருநெல்வேலிநாகர்கோவில்திருவனந்த புரம் ஆகிய ஊர்களில் நாங்(ள் தேங்காய்எண்ணெய்தான்!உபயோகிப்போம்
Deena anna add carrot beans potato patani also very nice upuma
Sir , Melur mutton chukka, mutton kulambu vedios podunga sir
Sir this rice after soaking my mother used to pound & prepare upma & combo is gunpowder
Proud son carrying out the tradition of his family , Arputham 🎉🙏
So humbly the owner shared his recipe.❤ly, chef u explain superbly & respect the dish, the experts who cook it , nice & simple. Thats the way all our south States dishes r, simple n tasty👍🏻.
Keep going, wishes 💐 from Bengaluru, karnataka👍🏻
தீனா அன்னா உப்புமா நீங்கள் சாப்பிடுகிறீர்கள் ஆனால் எங்களுக்கு நாக்கு
ஊறுகிறது. இன்று இந்த உப்புமா நான் செய்ய போகிறேன். நன்றி அன்னா.
இந்த அரிசி உப்புமாவை அப்படியே ஆறவைத்து உருண்டையாக செய்து ஆவியில் வேகவைத்தால் உப்பு உண்டை ரெடி நாங்கள் செய்வோம்
Fantastic..thanks chef dheena and the.owner for sharing this delicate recipe
Siridhu milagu seeragam serkavendum Anna
Nice recipe,please Deena sir ask him to change the utensils, how could you taste from that vessel, take care of your health
Na weekly twice saiven yen amma kaalathu uppuma 35 yearsa sairen na coconut chatany saiven yeppavume
குருணை அரிசி யூஸ் பண்ணலாம்
Coconut scrap and oil is a deadly combination for arisi upma just as he said be generous with the scraped coconut
Awesome super i like it Anna 🇮🇳🙏👍👌
Hi sir your printed shirts collection super...
😊like it அரிசி upma anna
Super receipe anna
Very tasty.we add jeera and pepper.
That’s last ingredients plus a spoon sugar, it will yummy
Arisiya apdiye araichu podanuma or ooravechu ularthi aparama corse ah araikanuma... Clean panni podanumna puriyala... Water oothi clean panuma or apdiye pottu raw ah araikanumaanu 😢dheena sir theliva ketaru but avaroda bathil purila
@@yash_7_13_TVO arisiya alasittu, 30mins oora vachittu then 1hr.30mins under the fan la dry pannittu then corse ah blend pannittu cook panna start pannunga. ...
@@Billy_ishere
Thank you so much 👍
@@yash_7_13_TVO 🙂✌️
Arumai
Kindly share grated coconut ratio
அரிசி உப்புமாக்கு நொய் அரிசி குருனை பயன்படுத்தனும்
அரிசி ரவையை சலித்தால் பெருவெட்டான அரிசி ரவை கிடைக்கும்.
This looks like kolakatta maavu mix. U can round an steam in idli pot and serve. Ma y taste vary
Super 👌 👍
குருவான உங்களுக்கு வணக்கம்
How long do you soak the rice before you powder it.
Nice Chef. Where can I get perungayam like this . Please tell me. Should the rice be washed, dried and then made into 'noi'?
Naatu marunthu kadai( Herbs shop) at your city
@@Thatonlyone678 In Chennai there are very few of them incidentally
சூப்பர் சார்
Superbbb deena sir👏👏👏
Very nice 👍
Tasted rice upma nice
தம்பி தீனாவுக்கு ஒரு வேண்டுகோள்.. சாதம் என்று சொல்ல வேண்டாம் வெந்ததை சோறு என்றும் வேகாததை அரிசி என்றே குறிப்பிடவும். உடைத்த அரிசியை குருனை என்றும் கூறலாம்.. நன்றி தம்பி..
🎉 அரிசி குருணையில் பூரண கொழுக்கட்டை செய்து காண்பிக்க வேண்டாம் 🎉 வணக்கம் மகிழ்ச்சி
Good job ya
Kurani saliva vendama?
Very nice preparation 👍👌😋😋😋
I will try bro 🎉
Very very nice
வாணலியை பார்க்க்முடியலை. வெங்கல பாத்திரம் ஏற்றது மூடி வைப்பது முக்கியம். வாசனைக்கு சிவப்பு மிளகாயும் போடலாம.
Nice.
I am like Rice uppuma🎉
super very 😋
RC upma super🎉
ஏங்க அந்த கருவேப்பிலையை கழுவி கூட போட முடியாதா 😮😮😮😮😮
@@PoornimaMarimuthu அவிங்க கொத்தூட கழுவிருப்பாங்க
இவ்வளவு பெரிய காயம் கரைந்து விடுமா தீனா தம்பி?
Super
Nice Sir❤
Little time fry rava
அரிசிரவையைஜறல்லிக்கவும்