Puli Upma is a yummy and distinct Upma variety of Tamil Brahmins . It is a traditional tiffin which we love to eat at any time. Mostly made in the evenings as school return tiffin! It has the combined taste and flavour of Tamarind's tanginess, Sesame oil's aroma, Dal's crunchiness and the hotness of spices.
- Pre time: 10 mins
- Cooking time: 20 mins
- Serves: 3
Ingredients for making Puli Upma:
- Rice flour 1 cup
- Thin tamarind juice 3 cups extracted from a gooseberry size tamarind
- Sambar powder 1 tea spoon (Optional)
- Gingelly / Sesame oil 3 to 4 table spoons
- Mustard seeds
- Urad dal
- Red chillies 3
- Curry leaves
- Hing powder 1/4 tea spoon
How to make Puli Upma?
Add the tamarind juice, sambar powder and salt to the rice flour and mix well with hand.
Make a dough to the consistency thinner than chapathi dough as shown in the picture.
Keep it aside for 30 minutes.
Heat a heavy bottomed with 4 tb spoons of sesame oil.
Add all the seasoning items one by one.
Once the they splutter keep the flame to medium and add the rice flour mix and keep stirring patiently with a ladle.
Slowly the batter will become golden brown in colour and start breaking into small lumps.
Keep stirring slowly. It will turn into powder consistency and non sticky.
It tastes yummy to have with sugar and pappad or with a cup of curd.
If you are not using sambar powder increase the number red chillies.