Broken Brown Rice Upma

With lot of tension all around me, diet is not going that good, but here and there i find time to cook something healthy.My Mom used to make Delicious Arisi Upma. That too, she makes it in Vengala Paanai, mm yummy the taste!! I tried the same version using Brown Rice, not in vengala paanai though!!!
The taste was good, my hubby wasnt able to find it out!!! The Normal Nutty flavour of Brown Rice wasnt there that much.

Ingredients

2 cups of Brown Rice

2 tbsp of Chana Dal/Gram Dal

2 tbsp of Tuvar Dal

2 tbsp of Moong Dal

1 tbsp of Urad dal

1 tbsp of Black Pepper

For Seasoning

2 tbsp of Canola oil

1 tsp of Mustard Seeds

4-5 nos. Dried Red Chillies

Fistful of Curry leaves

1/2cup Frshly grated Coconut

Salt to taste

Hing , turmeric a pinch

Method

Grind all the given Ingredients (Except the one listed in seasoning :)) to a coarse Rava Consistency in a Mixer.

Heat oil in a Kadai, add mustard seeds, when they crackle, add hing, curry leaves and red chillies. Add enuf water and salt. When the water begins to boil add the freshly grated coconut and add the broken rice mixture to it slowly and keep stirring as you add to avoid lumps. Cover and Cook in a low flame for about 10-15 minutes. Garnish with Coriander. Serve Hot with Any Chutney.  I made some Mint-Coconut Chutney from Sailu's Kitchen.

Sending this to Show me your Whole Grains Event hosted by Divya of Dil Se

Broken Brown Rice Upma

With lot of tension all around me, diet is not going that good, but here and there i find time to cook something healthy.My Mom used to make Delicious Arisi Upma. That too, she makes it in Vengala Paanai, mm yummy the taste!! I tried the same version using Brown Rice, not in vengala paanai though!!!
The taste was good, my hubby wasnt able to find it out!!! The Normal Nutty flavour of Brown Rice wasnt there that much.

Ingredients

2 cups of Brown Rice

2 tbsp of Chana Dal/Gram Dal

2 tbsp of Tuvar Dal

2 tbsp of Moong Dal

1 tbsp of Urad dal

1 tbsp of Black Pepper

For Seasoning

2 tbsp of Canola oil

1 tsp of Mustard Seeds

4-5 nos. Dried Red Chillies

Fistful of Curry leaves

1/2cup Frshly grated Coconut

Salt to taste

Hing , turmeric a pinch

Method

Grind all the given Ingredients (Except the one listed in seasoning :)) to a coarse Rava Consistency in a Mixer.

Heat oil in a Kadai, add mustard seeds, when they crackle, add hing, curry leaves and red chillies. Add enuf water and salt. When the water begins to boil add the freshly grated coconut and add the broken rice mixture to it slowly and keep stirring as you add to avoid lumps. Cover and Cook in a low flame for about 10-15 minutes. Garnish with Coriander. Serve Hot with Any Chutney.  I made some Mint-Coconut Chutney from Sailu's Kitchen.

Sending this to Show me your Whole Grains Event hosted by Divya of Dil Se

Mint Coconut Chutney - T&T Sailu's Kitchen

Deciding a Chutney for Evening Tiffen is always a bit tough. Coz, people dont want to see the same chutney again and again. This Month Tried & Tasted Event hosted by Ms. Lakshmi Venkatesh of Kitchen Chronicles features Sailu's Kitchen, Event started by Zlamuska of Spicy Kitchen . This Coconut Mint Chutney caught my mind immediately and i tried it yesterday evening, Voila, it was a hit!!!

I usually make Pudina/Coriander Chutney separately, combining both with Coconut gave a great taste.Didnt make much changes to the original recipe, just reduced the amount of coconut used by half a cup.So, Click here for the Original recipe. I m jus posting the pictures of it.

A Great Combo for Idly/Dosa/Upma.