Thuvaram Paruppu Arisi Upma | Arisi Upma Grandmother’s Traditional Recipe

Thuvaram Paruppu Arisi Upma is a simple, wholesome, and comforting South Indian breakfast made with rice and toor dal. This traditional recipe is soft, flavorful, and lightly spiced, making it a perfect choice for breakfast, dinner, or even a light lunch. It is one of those timeless homemade recipes that bring both taste and nourishment in every bite. What makes this upma special is its rustic texture and the beautiful aroma of tempered spices, curry leaves, and ghee. The combination of rice and thuvaram paruppu gives the dish a balanced taste and makes it filling as well as easy to digest. It is a perfect recipe for days when you want something simple, healthy, and satisfying from your kitchen. This arisi upma with toor dal is especially loved in Tamil households for its comforting flavor and easy preparation. Served hot with coconut chutney, Vathakulambu, or a spoon of ghee, it makes a delicious meal that feels both traditional and nourishing.

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Ingredients for making Thuvaram Paruppu Arisi Rava Upma

Raw rice - 1 cup

Toor dal - 1/4 cup

Pepper - 2 tbsp.

Water – 2½ cups

Oil – 2 tbsp

Mustard seeds – ½ tsp

Urad dal – 1 tsp

Chana dal – 1 tsp

Green chilies – 2, finely chopped

Ginger – 1 tsp, finely chopped

Curry leaves – 8–10

Onion – 1 small, finely chopped 

Salt – to taste

Fresh coriander leaves – 1 tbsp, chopped

Grated coconut – 1 tbsp (optional)

Preparation Steps for Thuvaram Paruppu Arisi Rava Upma

Preparation of Arisi Rava for upma: Take raw rice, dal, and peppercorns in a mixer jar and grind them into a coarse powder, similar to rava (sooji). Alternatively, you can wash the rice, spread it on a towel, and let it dry completely before grinding it along with the dal. This method helps achieve a perfectly coarse texture. The coarse powder can be stored in an airtight container and used later whenever needed.

How to prepare Arisi Rava Upma

1. Heat a pan on medium flame. Add the arisi rava and dry roast it for 3–4 minutes until it turns slightly aromatic. Transfer to a plate and set aside.

2. In the same pan, heat oil.  Add mustard seeds and let them splutter. 

3. Add urad dal and chana dal; sauté until golden brown.

4. Add chopped green chilies, ginger, and curry leaves. Then add onions and sauté until translucent.

5. Pour 2½ cups of water into the pan and add salt. Bring the water to a boil.

6. Gradually add the roasted arisi rava while stirring continuously to avoid lumps.

7. Reduce the flame to low, cover, and cook for 8–10 minutes until the rava absorbs all the water and becomes soft.

8. Mix the contents frequently to avoid sticking to the bottom. Turn off the heat and let it rest for 2 minutes.

9. Garnish with chopped coriander leaves. Mix gently and serve hot.

10. Optionally, sprinkle grated coconut on top for added flavor.

Serve hot with coconut chutney, groundnut chutney or sambar.