Puli upma or tamarind upma

 

Puli upma or tamarind upma

Ingredients
Rice flour: 1 cup

Tamarind juice: a little more than 
1/4th cup

Mor molagai(chily soaked in 
curd and sun dried) or dried 
red chillies

Mustard seeds: 1/2 tsp

Asofoetida: a lavish pinch

Gingelly Oil: around 4 tbsp

Salt to taste


Procedure

In a bowl mix rice flour, 
tamarind juice, asofoetida and 
salt. The mixture should be free 
of lumps and consistency should be 
semi soild. In a pan add 4 tbsp oil.
 Once it is hot, add mustard seeds.
 When it splutters, add dried red 
chillies. Keep the flame in medium 
and add the flour mixture and keep 
stirring.(If not stirred, the mixture
 gets stuck at the bottom. The Mixture
 should come togehter like a ball. 
At this stage pat the mixture with 
a flat ladle, holding it vertically. 
Keep doing this till the mixture 
dries up and separates out and 
becomes like upma (around 10 minutes).
Fry mor milagai and add to the upma. 
Remove from heat and serve.




Add 1 teaspoon asfoetida and salt to 1 cup rice flour



Soak the tamarind in 1/2 cup hot water


Squeeze the tamarind pulp



Mix the tamarind pulp with rice flour


Hear gingelly oil. Splutter 1 tsp mustard seeds



Add 3 dried chillies and roast it for 2 minutes



Add the rice flour mix to the hot oil



Cook the ricefloor in low flame



Cover with lid for 10 minutes



Hot rice upma is ready to serve




































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