Raw rice - 1 cup
Toor dal - 1/4 cup
Jeera - 1 spoon
Peppercorns - 1 spoon
Mustard - 1 spoon
Urad dhal - 1 spoon
Channa Dhal - 1 spoon
Curd chilies - 4 or 5
Curry Leaves
Water - 5 to 6 cups
Preparation:
1. A day before the preparation, wash rice and toor dal separately and dry it over a cloth separately so that the moisture is completely evaporated the next day morning.
2. Next day first break the rice and dal. Take a mixie and put the toor dal which should be in a dry state by now. Run it in pulse mode (reverse mode) such that it breaks down into tiny pieces. It is ok if a few turn to powder form but do not powder the entire toor dal. It should be broken down to fine coarse. Set aside.
3. In the same mixie, add the rice and run it in pulse. You will not require more runs, unlike toor dal which is hard compared to rice. So pulse it twice or thrice and make sure it is also broken to fine coarse.
4. Mix both the toor dal and rice together and set aside. Arisi & Paruppu Kurunai / Arisi & Paruppu Noi is ready.
5. In a kadai, add a few spoons of oil and splutter mustard seeds. Saute channa dal and urad dhal till they turn light brown. Add curry leaves and saute.
6. Add crushed jeera and crushed peppercorns and saute it well. Add chopped curd chilies and saute well.
7. Add 5 to 6 cups of water and add the required salt. Bring the water to a boil.
8. As the water boils, reduce the flame and pour the rice and toor dal mixture and keep stirring continuously so that lumps do not form. Once the mixture is lump-free, cover and cook till it becomes soft and turns to upma consistency.
Alternatively, switch off the flame once the water boils well. Now pour the kurunai mixture and stir continuously. Switching off the flame will help in the reduction of lumps formation. Once mixed well, turn on the flame and continue with the next steps.
9. Keep the flame low and continue to close, cook, and stir in between. After 25 - 30 mins, it will become soft and will turn to upma consistency.
10. Tasty Thavila Pindi | Arisi Upma | Sojja Pindi is ready. Serve hot with Oota samanam or with hot pappu / paruppu rasam.
Notes:
1. Adjust the water consistency as per your desired thickness for the upma.
2. You can prepare this rice and toor dal kurunai / noi in lots and use it for later use. Take a larger quantity and wash and dry it overnight over a cloth. The next day make Arisi & Paruppu Kurunai / Arisi & Paruppu Noi out of it and keep it in an airtight container.
3. If you want to prepare it instantly and you don't have the Arisi & Paruppu Kurunai / Arisi & Paruppu Noi handy then grind the raw rice and toor dal separately and mix them together without washing them. Just make sure rice and toor dal are free from small insects.
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