Arisi(Rice) Upma In Venkalai panai (Bronze pot) | Gayathiri's Cookbook

Arisi Upma In Venkalai panai (Bronze pot)

We can make Upma in different pots like Iron kadai, Non stick pot, Stainless steel pot, Instant pot or in Slow cooker. Each will give different taste. When you make Upma in regular pots, the outcome will be white. But Venkala panai Upma will be Golden brown color.

Nothing can beat the Venkalai panai ( The Bronze pot) cooked Upma. This will give a n unique taste and a nice aroma to the Upma as well with a different color. Another reason to cook in venkalai panai is the “ Adi” that forms under the Upma. It will be too crispy and tasty.

Ingredients:

Raw rice- 3/4 cup
Toordal- 1/4 cup
Black pepper- 1 teaspoon
Jeera/ Cumin seeds- 1 teaspoon
Sesame oil- 2 tablespoons
Mustard seeds- 1 teaspoon
Hing- A pinch
Red chillies- 3-5 (according to your spice level)
Curry leaves
Salt- 3/4 teaspoon
Shredded coconut- 1/4 cup
Ghee- 2 teaspoons


Directions:

1. Grind raw rice, toordal, black pepper and jeera into a coarse powder.
2. Heat Venkala panai over medium flame.
3. Pour 2 tablespoons of sesame oil. Add mustard seeds, hing and red chillies. Let it splutter.
4. Add 2 cups of water. Let it boil.
5. Add salt, coconut and the ground rice dal mix.
6. Keep the flame low. You can close the lid and cook.
7. But keep stirring until the rice and dal are cooked.
8. Add 2 tsp ghee. Close the lid and cook for another 2 minutes.
9. Switch off the flame.

Serve it with Vathakulambhu/Sambar/Rasam or with coconut chutney.