Puli upma/Pulimavu/Tamarind upma | Gayathiri's Cookbook

Puli Upma is a popular traditional tiffin/dinner items from brahmin cuisine and made without onion and garlic.

This spicy and tangy puli upma is usually prepared with rice flour and tamarind. This process will usually take about an hour to make it crispy.

This recipe doesn’t take more than 30 minutes to prepare

Its my family’s all time favorite which they crave for.


Ingredients:

Raw rice- 1 cup
Parboiled rice- 1 cup
Red chillies- 8-10
Shredded coconut(optional)- 1/2 cup
Salt- 1 tsp
Hing- A pinch
Oil- 6 tbsp
Mustard seeds- 1/2 tsp
Channadal- 2 tsp
Uraddal- 1 tsp
Curry leaves- For seasoning
Tamarind- 1.25 cups

Directions:

1. Soak 1 cup raw rice, 1 cup parboiled rice and 6 red chillies in water for 2-3 hours.
2. Soak 1 lemon size tamarind for 15 minutes; Squeeze and extract thick juice.
3. Make a coarse paste by grinding the soaked rice with shredded coconut, salt and hing.
4. Add thick tamarind juice (1.25 cups approximately) to the ground paste.
5. Heat 2 tbsp oil. Add 1/2 tsp mustard seeds.When it starts to crackle, add uraddal, channadal, red chillies and curry leaves.
6. Saute until dal turns golden brown. Then add the ground paste.
7. Close the lid and cook for 7-10 minutes or until the water gets absorbed.
8. Initially it will be a big lump. Keep stirring and break the dough.
9. Add 2 tbsp of oil. The rice flour will start to absorb the oil. Saute it till the the raw taste of the rice flour goes away. The color will start changing into dark brown.
10. Add 2 more tbsp oil and keep frying. Now the upma will start to disintegrate and the oil will separate. Time to switch off the heat at this consistency.Puli upma is ready!! Serve it with curd/yogurt.

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