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ARISI UPMA - RICE UPMA

Arisi Upma Kozhukattai is one tiffin item I frequent at home. All these days, I had thought my husband wouldn't prefer eating it as Arisi Upma. I couldn't say why, I had assumed it so. To my dismay, I found that he liked the dish when we dined at Mangalambika Coffee House at Kumbakonam during our recent trip to India. We went to Kumbakonam with the sole intention of trying out their popular Kumbakonam Degree Coffee, and we were amazed by the Coffee and the tiffin items. From the long list of dishes we ordered, and we all took turns sharing and eating all the dishes, so that we wouldn't miss out the taste of any. It was a whole family trip and all loved this Arisi Upma along with Kumbakonam Degree Coffee.

So, for the recent reminiscence, Arisi Upma - which is from my long forgotten collection of recipes from my college days. Just what I needed was to adjust the Rice : Water Ratio as perfect as for Arisi Upma. Rice/Arisi Upma is one of the popular tiffin items in a Brahmin household. This is a simple recipe made with coarsely ground rice which is called as NOI or KURUNAI ARISI. The only work in terms of this tiffin item is soaking the raw rice, and then drying it indoor for a few hours until all the moist is gone, then pulsing it in a dry mixer grinder jar into a coarse rice powder a.k.a kurunai like texture. Once you have the rice kurunai(small tit bits), then the job gets easier.

For Arisi Upma, add a bit of Peppercorns, Cumin and Tuvar dhal before grinding it coarsely. This gives out a wonderful flavour to the dish. Then the Rice mixture is cooked along with seasoning until 1/2 cooked and then again it is cooked for about 3-4 whistles in a pressure cooker. This is the main trick which results in a perfectly textured soft Arisi Upma.

Arisi Upma, is an easy and tasty breakfast/dinner dish popular in a Tamil Brahmin household. Some prepare the same adding a bit of extra Dhal(Tuvar/Moong Dhal) to it. As such each household has a unique recipe of their own and this is how I make. Arisi Upma goes well with tangy curries like Puli Kos, Brinjal Gothsu, Puli Kuzhambu or simply serve it with your choice of Chutney or Sambar.

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Cuisine : South Indian
Course : Main Course
Difficulty : Medium
Serves : 3-4
Yields : 15 Nos.
Author : SM

Preparation Time - 15-20 Minutes
Soaking Time - 15-20 Minutes
Drying Time - 20 - 30 Minutes
Cooking Time - 20 - 30 Minutes

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HOW TO MAKE RICE / ARISI UPMA

Name: South Indian Filter Coffee
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Cuisine: South Indian
Ingredients: Finely ground coffee powder - 4 Tablespoons; Boiling water - ½ cup; Milk - ½ cup; Coffee decoction - 1-2 Tablespoons; Sugar or palm sugar - to taste

ARISI UPMA - RICE UPMA

INGREDIENTS:

For Grinding:

Raw Rice - 1 Cup
Cumin Seeds - 1 Teaspoon
Peppercorns - 3/4 Teaspoon
Tuvar Dhal - 11/2 Teaspoon

For Arisi Upma:

Gingelly Oil - 2 Tablespoon
Mustard Seeds - 1 Teaspoon
Black Gram Dhal - 1 Teaspoon
Bengal Gram Dhal - 1 Teaspoon
Peppercorns - 3/4 Teaspoon
Asafoetida Powder - 1/2 Teaspoon
Dry Red Chillies - 2 -3 No's
Green Chillies - 1 No
Curry Leaves - a Sprig
Coconut - 1 Cup
Salt - To taste
Water - 23/4 Cup
Ghee - 2 Teaspoon

To make Noi Arisi:

Soak the raw rice for 15 mins in water.
After 15 mins, drain the water and spread the rice in a clean kitchen towel and allow it to dry completely.
Can dry the Rice indoor under a fan.
Once the rice is dry, add Cumin Seeds, 3/4 Teaspoon Peppercorns & Tuvar Dhal along with the rice & then grind it into a coarse powder in a dry mixer grinder jar.
Just pulse it once or twice. It should not be ground into a fine powder.
Noi Arisi seasoned with spices is ready for making Arisi Upma.

ARISI UPMA - RICE UPMA

For Arisi Upma:

Boil 23/4 Cups of Water and keep it aside.
Heat oil in a pan, splutter Mustard seeds, Bengal Gram Dhal, Black Gram Dhal, Dry Red Chillies & whole peppercorns.
Fry them until they turn into golden brown colour on a low flame.
Add finely chopped Green Chillies, Ginger and Curry Leaves and sauté for a while.
Sprinkle asafoetida powder and give a quick stir.
Add grated coconuts and fry for a few seconds on a very low flame.
Pour the water into the above mix, add salt and mix well.
Add a Teaspoon of ghee to the water.
Add the coarsely ground rice mixture gradually into the boiling water, stirring continuously to avoid lumps.
Lower the flame and cover the pan with a lid.
Cook the rice, stirring it occasionally.
Once the mix becomes thick and dry, switch off the flame.
Then transfer the Arisi Upma into a bowl.
Place this into a Pressure Cooker.
Pour a few cups of water into the Pressure Cooker and allow it to boil.
Place the bowl with Arisi Upma into the pressure cooker and cover it with a lid.
Then close the Pressure Cooker with the lid and place the vent cap.
Let it cook on a high flame for 2 whistles.
Lower the flame and again cook this for 2 whistles.
Switch off the flame and wait for the pressure to release.
Once the pressure is released, open the lid of the Pressure cooker and remove the bowl with Arisi Upma from it.
Pour in a teaspoon or two of Ghee and gently fluff up the Arisi Upma.
Serve Arisi Upma hot with Brinjal Gothsu, Sambar, Puli Kuzhambu or any preferred Chutney.

NOTES:

Do not grind the rice into fine powder, it should be ground coarsely like a kurunai. Just a pulse or two in a dry mixer grinder jar would do the job.
Adding spices and tuvar dhal while grinding the rice gives a wonderful aroma to Arisi Upma.
Adding Coconut is totally optional.
Adding some ghee or oil to the boiling water before adding the rice mixture helps to avoid forming lumps. Also, make sure to stir the mixture continuously.
Cooking on stove top and then transferring it into the pressure and cooking it again yields with a perfectly textured Arisi Upma.
I have used 23/4 Cups of Water for 1 Cup of Raw Rice.
The whole cooking process happens in two steps - 1/2 while it's cooked with the tempering and 1/2 of the cooking happens in the pressure cooker.

Hot filter coffee with froth in Dabarah and Tumbler, with a background showcasing the filter utensil and a small copper bowl full of palm sugar.

South Indian Filter Coffee in Traditional Dabarah and Tumbler

South Indian Filter Coffee: A Brew to Begin Your Day Right

Start your mornings on a delightful note with a steaming cup of South Indian Filter Coffee. As a devoted coffee enthusiast, nothing invigorates me quite like the rich aroma and robust flavour of this traditional beverage. From the moment the fragrant scent wafts through the air to the first sip that tantalizes the taste buds, each element of South Indian Filter Coffee embodies a cherished ritual. Join me as we delve into the artistry and heritage behind this beloved brew, celebrating its status as a quintessential part of South Indian culture and culinary tradition

What I love the most is the strong black coffee straight from the percolator without any sweetener or milk. The first thing I do is enjoy the aroma of freshly brewed coffee wafting from my wonderful coffee cup. Then, I take a small sip, cherish the taste, and, as I like to twist the age-old proverb, "there is many a Sip between the Cup and the Lip". My coffee cup surely understands this term as a sip, not a slip. Coffee is the only beverage I drink, and I am quite loyal (addicted) to it. My love for coffee is self-proclaimed. Anything in the name of coffee - "A coffee is a coffee is a coffee" - is quite captivating and levitating enough to propel your senses with its wonderful aroma and taste.

My Coffee Journey

My first rendezvous with coffee takes me back down memory lane. I come from a family where tea is the main beverage to this date, and anything in the name of coffee has always been instant coffee. As a kid, my mom never allowed me to have tea or coffee. But when I fell sick, which was quite often during my childhood, my appetite would be low, and my dad would cajole me to eat something. During those pampering moments, I would quietly try to sneak Bru Coffee along with Rusk. However, during my board exam years, I started drinking coffee quite often to help me stay awake, and the practice eventually became a habit. Even during my childhood days, I would never miss a chance to drink coffee.

Later, my love for coffee led me to learn the art of making my own filter coffee, a feat I always wanted to master. I love tasting the best coffees and am always in search of them. Starting with instant coffees and trio packs, to my all-time favourite - South Indian Filter Coffee, and extending to Mamak shop's long list of Kopi O, Kopi C, Nescafé, and white coffee, my latest favourite being Kopitiam Coffees. The list continues with various coffees like espressos, Americanos, and lattes from prominent eateries. It's only recently that I learned to perfectly order a coffee at such places. My trip to Italy was a revelation, introducing me to the true essence of coffee. It unlocked a new world of coffee making and tasting that forever changed my appreciation for this beloved beverage.

There are many different ways coffee is made throughout the world. For instance, cold brew (my son's favourite) and iced coffee are made differently in every country. Countries like Turkey, Japan, Thailand, Malaysia, Vietnam, and Arabian countries have their own style of coffee preparation. India also has its unique way of making cold coffee and hot coffee - the filter coffee. Did you know that one of the most expensive coffees comes from the gut of a cat-like animal called Civet? Coffee Luwak or cat poop coffee. And when it comes to Turkish Coffee, I am fascinated by the vessel used for making Turkish coffee.

The Allure of South Indian Filter Coffee: A Taste of Tradition

When I think of coffee, the one that immediately comes to mind is the incomparable South Indian Filter Coffee. It's not just a beverage; it's an experience. "Aha Filter Coffee, Besh Besh Romba Nannarukku" (Filter Coffee, Great! Great! It's really nice) perfectly captures the essence of this delightful concoction of milk, decoction, and sugar. The secret lies in the decoction brewed through a South Indian Coffee Filter, a slow drip method that results in a rich and strong coffee extract.

South Indian filter coffee is traditionally served in a Dabarah and Tumbler, a pair of utensils that adds to the authentic experience. While instant coffee has gained popularity for its convenience, the depth and quality of flavour found in filter coffee remain unmatched. This method uses a unique coffee filter with two chambers. The upper chamber holds the coffee grounds and has holes that allow the brew to drip into the lower chamber. The coffee decoction collected is thick and strong, forming the backbone of this beloved drink.

To prepare the perfect filter coffee, the decoction is mixed with milk and sugar, then poured back and forth between the Dabarah and Tumbler. This process not only aerates the coffee, creating a frothy top, but also enhances its texture and flavour. The result is a beautifully balanced cup of coffee, served at the perfect drinking temperature, with a satisfying froth on top. Known by various names such as Meter Coffee, Kumbakonam Degree Coffee, and Mylapore/Madras Kaapi, South Indian Filter Coffee is a testament to tradition and meticulous coffee preparation.

In the ever-evolving world of coffee, the traditional South Indian Filter Coffee stands out, offering a taste of home and a reminder of the beauty in precision and patience. It's absolutely an authentic coffee experience.

For a detailed Recipe on How to make Coffee, Click here...

Cuisine - South Indian
Recipe Type - Beverage
Difficulty - Medium
Serves -2
Author - SM

Brewing Time - 15-20 Minutes
Preparation & Cooking Time - 5–10 Minutes

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How to make Traditional South Indian Filter Coffee

Closeup of hot filter coffee with froth in Dabarah and Tumbler, placed on a sofa armrest with a blurred background of a swing.

Closeup of Hot Filter Coffee in Dabarah and Tumbler

Essential Ingredients for Authentic Filter Coffee:

Coffee Decoction:

Finely ground coffee powder - 4 Tablespoons
Boiling water - ½ cup

For the Coffee:

Milk - ½ cup

Coffee decoction - 1-2 Tablespoons

Sugar or palm sugar - to taste

Serving:

Traditional Dabarah and Tumbler

Method - How to make Filter Coffee

Brewing the Decoction:

Briefly heat the upper chamber of the coffee filter.
Add coffee powder and tamp it gently.
Pour boiling water over the coffee powder.
Cover and let it brew for 15–20 minutes.

Preparing the Coffee:

Heat the milk until it simmers.
Mix the decoction with hot milk and add sugar to taste.
Pour the mixture back and forth between the Dabarah and Tumbler to create froth.

Tips for the Perfect Filter Coffee

Use freshly ground coffee powder for the best flavour.
Always use freshly boiled milk.
Adjust the ratio of coffee powder and water to suit your taste.
Pouring the coffee back and forth aerates it, enhancing the flavour and creating a beautiful froth.

Tips & Tricks for the Perfect South Indian Filter Coffee

Selecting the Coffee Powder - best coffee for filter coffee:

Freshly Ground Coffee: I prefer buying freshly ground coffee powder from a local Kopitiam (Coffee Shop).
Indian Favourites: When in India, I used Green Label Coffee Powder, Café Coffee Day Coffee Powder, and Narasus Coffee, all of which work beautifully.
Experiment: Don’t hesitate to try different coffee powders to find your perfect blend.

Milk:

Freshly Boiled Milk: Always use freshly boiled milk for the best taste.
Reheating Milk: Avoid reheating milk, as it spoils the coffee’s flavour (use a double boiler method if necessary).
Milk Quality: Full cream milk is ideal for a richer, creamier coffee, often referred to as Degree Kaapi or Meter Kaapi.

Using the South Indian Coffee Filter:

Heat the Filter: Briefly heat the upper chamber (the part with holes) over a direct flame for about 4–5 seconds.
Assemble the Filter: Place the upper chamber over the lower chamber and add the coffee powder.
Tamping: Slightly press the coffee powder with the pressing disc, which ensures even distribution.
Alternative Method: You can also use an electric coffee maker to prepare the decoction.

Coffee Decoction:

Water Quantity: Use just the right amount of water to avoid a thin decoction.
Adjust Measurements: Tailor the amount of coffee powder and water to your preference.
Storing Decoction: Store the decoction in the refrigerator for up to a day if needed.
Adding Sugar: You can add sugar directly to the coffee powder for a thicker decoction.
Brewing: The first brew will be thick and strong. You can reuse the same mix for a lighter second brew, adding instant coffee powder for a blend of filter and instant coffee.

South Indian Filter Coffee:

Avoid Reheating: Never reheat the coffee as it affects the taste.
Temperature Control: Maintain the right temperature throughout the preparation.
Mixing: Pour hot milk and coffee decoction back and forth with sugar or palm sugar until the coffee froths. This aerates the coffee and dissolves the sugar thoroughly.
Balance: Don’t overdo the mixing to avoid ending up with cold coffee.

*Pro Tip: Practice makes perfect, and this rule definitely applies to making a perfect cup of South Indian Filter Coffee!

South Indian filter coffee is more than just a beverage; it's a tradition and an art form. It is a unique Indian Coffee Recipe. Whether you're a seasoned coffee lover or a newcomer to this delightful drink, mastering the perfect filter coffee is a rewarding experience. Enjoy every sip of this aromatic brew, served in the traditional Dabarah and Tumbler, and let it elevate your coffee moments.

Personal Note

During my pregnancy, I stopped drinking coffee and tea. Since then, I quit drinking tea but couldn't resist the temptation of coffee. My kids know my love for coffee so well that my son always suggests places where we get good coffee, and my daughter makes me drool over her latest tries of good filter coffees in Coimbatore. She surprised me with a set of brass coffee Dabarah and Tumbler and prepared a wonderful filter coffee with palm sugar, capturing the moment with the picture above.