My version of arisi upma,is using arisi noi( Means broken rice), is a simpler version which has very few ingredients and can be done in a jiffy! Some days you don't feel like spending more time in cooking right?! That time with very less time spending in kitchen you can do this...That too I use electric rice cooker for this...so it comes out really fluffy!!

                And side dish thengai (coconut) thogaiyal ,is a perfect combo for this!  So here we go for the recipes:

First  Coconut Thogaiyal:

Ingredients:

Method:

1. Fry urad dal and red chillies, till golden brown and cool down.
2. Wet the tamarind in water and microwave in high for 20 - 30 seconds, to make it soft ( gets ground evenly).
3. First add all the items without water and grind it in the mixer.
4. Then add the required water and grind to a smooth paste.
5. Consistency should be thick like thogayal.. This needs no tempering...Don't you think its simple?

And this tastes divine with a divine flavor!!!

Now For Arisi/Rice Upma :

Here's picture of broken rice,its available in grocery stores....

Ingredients:

To Temper:

Method:

1. Wash the rice and add the required water and salt in the electric rice cooker and mix well.
2. Also temper  with items  in the "To Temper" table...mix well
3. 
4. Cook as usual you cook rice in electric rice cooker, once done open and mix well.
5. Now its all ready!!
6. OPTIONAL: You can add little coconut gratings or just a teaspoon of coconut oil and mix well, after opening the cooker.
7. But this tastes simply superb! 

                             We love this thogaiyal,its a very tangy,flavorful spicy one! I make this now a days frequently and use for 3-4 days. My hubby,my brother and my BIL’s too love to eat thogaiyals! So here I am posting for you all and for my future reference too!

           We enjoy this usually by mixing this with hot rice and sesame oil.

Ingredients:

Method:

1. Remove the root part and the stem part that is close to the root part of the coriander leaves.
2. Wash and keep aside.
3. Roast the urad dal and red chilies till golden brown.After cooled down, First grind red chilies,tamarind,salt,jaggery.
4. Then add the coriander leaves(chopped roughly) and the urad dal and add two tblsp of water and grind to a coarse paste.
5. Keep in refrigerator and use for 3-4 days.
6. Enjoy with rice or idly,dosas!

paruppu thogayal:

               This is how my mom and mom-in-law makes paruppu thogayal. Usually paruppu thogayal will be in the menu if they make vatral kuzhambu...which is the best combo.

               My mom-in-law makes another variety of paruppu thogayal,which uses moong dal and coconut...,which I will blog some other time.

              Till I got married my mom used to grind this in ammi kallu... which,tastes the best!But now a days,we use mixer for grinding.

Ingredients:

Method:

1. Fry dhal with red chillies,with little oil till golden brown.

2. Cool down and grind it to a coarse paste with added salt,peeled garlic(i used small variety,use only one if u use the big flakes) and required.

3.To eat with rice,mix this paste with rice and little sesame oil or you can have as an accompaniment for vatral kuzhambu rice or curd rice!.

You can add 2 tblsps of coconut while grinding,that will give you an enhanced taste!

TOMATO Rasam:

        I ate tomato rasam at Sangeeta's place first and liked very much,the tangy taste and flavor of tomato.Then I decided to try on my own as I usually make garlic rasam and paruppu rasam always!. Then I made some changes according to my convenience and taste and now a days I like this very much!

Ingredients:

To temper:

Method:

1. Soak tamarind in hot water and extract the juice and keep aside.
2. Chop the tomatoes and keep aside.
3. Heat kadai and temper with the tempering items,given in the "To Temper" table.
4. Add the chopped tomatoes to it,with salt and fry for 4-5 minutes in medium flame.
5. After it become mushy and the raw smell goes,add 3 cups water,curry leaves torn and the tamarind extract.
6. Boil for 4-5 minutes.
7. Lastly add the rasam powder,sugar and just boil for a minute or two.
8. Garnish with coriander leaves and serve hot with rice or just enjoy as soup!!

                                 Hello everybody! How are you all doing? I am back after my break.Here is my way of doing gongura thugayal,I took from Kumudam magazine long time before and we just love this thugayal very much!

Ingredients:

METHOD:

• Heat a kadai and fry mustard,fenugreek,dry coriander,red chilies and then green chilies one by one and keep aside.
• Wash and fry the gongura leaves till it becomes soft and changes its colour to brown.

• Chop onions into chunks and fry it too and keep a side.
• Grind every thing above with salt,jaggery to make the thogaiyal and need not add any water.
• Lastly season with a teaspoon of oil with mustard,asafetida and well crushed garlic (garlic should turn golden brown) and mix well.

• Tangy,spicy thogaiyal is ready!  This can be kept in fridge for two days...Tastes great with steamed rice!