Arisi Upma & Brinjal Gothsu Recipe – Traditional South Indian Breakfast

Last Updated on 4 months by Neha Deshmukh

Arisi Upma & Brinjal Gothsu Recipe – Traditional South Indian Breakfast

Introduction

There’s just something so comforting about a traditional South Indian breakfast, isn’t there? For me, it instantly brings back memories of lazy weekend mornings at my grandmother’s house, filled with the aroma of spices and freshly cooked food. Today, I’m sharing one of my absolute favorites: Arisi Upma paired with a tangy Brinjal Gothsu. It’s a delightful combination of textures and flavors – soft, fluffy upma with a vibrant, slightly sour gothsu. Trust me, this is a breakfast (or even a light dinner!) you’ll want to make again and again.

Why You’ll Love This Recipe

This Arisi Upma and Brinjal Gothsu isn’t just delicious; it’s also relatively quick and easy to make. It’s a wonderfully balanced meal, offering carbohydrates, protein, and plenty of flavor. Plus, it’s a fantastic way to experience authentic South Indian cuisine. It’s a little bit of sunshine on a plate!

Ingredients

Here’s what you’ll need to create this delightful breakfast:

• 1 cup rice rava
• 2.5 cups water
• As required salt
• 1 tsp ghee
• 0.25 cup tur dal (split pigeon peas)
• 0.33 cup grated coconut
• 3 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 1 pinch hing (asafoetida)
• 2 red chillies
• 0.5 inch ginger
• Few curry leaves
• 1 cup chopped brinjal (eggplant)
• 0.75 cup onion, chopped
• 1 cup tomato, chopped
• 2 green chillies
• 1 small ball tamarind
• 0.25 tsp turmeric powder
• 2.5 tbsp oil (for gothsu)
• 1 tsp mustard seeds (for gothsu)
• 1 tsp rice flour

Ingredient Notes

Let’s talk ingredients! A few things will make all the difference:

• Rice Rava: This is the star of the upma! You can easily make your own by dry grinding raw rice into a coarse texture. Then, sieve it to remove any fine flour. It’s worth the effort, but you can find pre-made rice rava in Indian grocery stores too.
• Tur Dal: Soaking the tur dal in hot water for about 20 minutes softens it, making it easier to grind. Don’t add any water while grinding – we want a coarse texture, not a paste.
• Hing (Asafoetida): A little hing goes a long way! It adds a unique savory flavor. If you’re not familiar with it, it has a pungent smell in its raw form, but mellows out beautifully when cooked.
• Tamarind: The quality of your tamarind matters. Look for a dark, pliable ball. Soak it in hot water for at least 15-20 minutes to extract the juice. This juice is what gives the Brinjal Gothsu its signature tang.
• Regional Variations in Brinjal Gothsu: You’ll find that Brinjal Gothsu recipes vary from family to family and region to region. Some people add a little jaggery for a touch of sweetness, while others prefer a spicier version. Feel free to adjust it to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare the rice rava. Dry grind the rice into a coarse texture, then sieve it and set aside.
2. Soak the tur dal in hot water for 20 minutes. Drain and grind coarsely without adding any water.
3. Heat 3 tablespoons of oil in a pan. Add mustard seeds. Once they splutter, add urad dal, hing, red chillies, ginger, and curry leaves. Fry until golden brown.
4. Add the ground tur dal and fry for 2-3 minutes on low heat. This helps develop the flavors.
5. Stir in the grated coconut and sauté for another 2-3 minutes.
6. Pour in 2.5 cups of water, add salt and ghee. Bring to a boil, then add the rice rava while stirring continuously to prevent lumps.
7. Transfer the mixture to a pressure cooker and cook for 3 whistles. Let the pressure release naturally.
8. While the upma is cooking, let’s make the Brinjal Gothsu. Soak the tamarind in hot water for 15-20 minutes and extract 1 cup of juice.
9. Heat 2.5 tablespoons of oil in another pan. Add mustard seeds, hing, curry leaves, green chillies, and onions. Sauté until the onions soften.
10. Add the chopped brinjals, turmeric powder, and salt. Cook covered until the brinjals are half-done, stirring occasionally.
11. Add the chopped tomatoes and cook until they become mushy.
12. Mix in the tamarind juice and boil until the raw smell disappears.
13. Combine rice flour with a little water to make a slurry. Add this to the gothsu and simmer until it thickens.
14. Serve the hot Arisi Upma with the Brinjal Gothsu. Enjoy!

Expert Tips

• Don’t skip the pressure cooking step for the upma. It ensures the rice rava is cooked perfectly and has a fluffy texture.
• Adjust the amount of green chillies in the gothsu according to your spice preference.
• If the gothsu is too thick, add a little water to adjust the consistency.

Variations

• Vegan Adaptation: Simply substitute the ghee with a vegan-friendly oil like coconut oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Add more or fewer red chillies and green chillies to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: During Pongal, my family often makes a slightly sweeter version of the upma with a little bit of jaggery.

Serving Suggestions

Arisi Upma and Brinjal Gothsu are best served hot. A dollop of homemade butter or a sprinkle of chopped coriander leaves can add a nice finishing touch. It’s also lovely with a side of papadums.

Storage Instructions

Leftover upma can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. The Brinjal Gothsu is best enjoyed fresh, but can also be refrigerated for a day.

FAQs

• What is Arisi Upma traditionally served with? Traditionally, Arisi Upma is served with Brinjal Gothsu, as we’ve made today! But it also pairs well with other chutneys and sambars.
• Can I use pre-made rice rava? Yes, absolutely! It’s a convenient option if you don’t have time to make your own.
• How do I adjust the sourness of the Brinjal Gothsu? Adjust the amount of tamarind juice. Start with less and add more to taste. A tiny pinch of jaggery can also balance the sourness.
• What is the purpose of adding hing (asafoetida)? Hing adds a unique umami flavor and aids in digestion.
• Can this be made in an Instant Pot? Yes! You can adapt the upma recipe for the Instant Pot. Use the pressure cook function for about 2-3 minutes, followed by a natural pressure release.