Upma is one of the official breakfasts of South India-especially in Tamil Nadu. In a traditional Tamil breakfast menu, there are three must-have items: Idli, Pongal, and Upma.
For many, Upma is also closely tied to school memories-a plate full of warm Upma shared with friends in the school verandah.
Upma is generally a simple dish made by cooking a grain (like rava or broken rice) in water, then tempering it with mustard seeds, curry leaves, urad dal, and dry red chillies. It’s incredibly easy to make, tasty, and a healthy way to start your morning-packed with just the right amount of carbohydrates and protein.
Broken Rice Upma is another delicious version of this classic. It’s a homestyle preparation you’ll rarely find outside your own kitchen. This recipe is quick and easy-ready in just 10–15 minutes.
For this, broken raw rice is preferred. If you don’t have it on hand, simply pulse regular raw rice in a mixer grinder until coarsely broken.
The best part about this Upma? You don’t need any curry, papadam, or chutney on the side. It’s so flavorful that you can enjoy it on its own.
Serve it warm-and enjoy!
Podi Ari Upma
Ingredients
Instructions
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Heat oil in a pan. Add mustard seeds and allow them to splutter.
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Add curry leaves and dry red chillies. Sauté for 2 minutes.
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Add green chillies, shallots, and ginger. Sauté for a few more minutes until the raw smell disappears.
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Add enough water to cook the broken rice.
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Add salt and mix well.
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Add the broken rice (podiyari) and cook until the rice is soft and fully cooked.
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Once done, turn off the flame. Add grated coconut and mix everything well.
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Serve hot Podiyari Upma.