Puli Upma is one the traditional tiffin item of Tam Brahmin Cuisine that tickles the taste buds. Puli Upma is made without onion and garlic. Puli Upma is made with the Rice flour soaked in Tamarind Juice and roasted with spices in oil. Puli Upma is mostly served as evening light tiffin in small quantities in cups with coffee or tea.
- Pre time: 05 mins
- Cooking time: 15 mins
- Serves: 3
Ingredients for making Puli Upma / Kuzhambuma Upma:
- Rice Flour 1 cup
- Tamarind juice extarcted from gooseberry size Tamarind 150 ml
- Sambar powder 1 teaspoon
- Salt 3/4 teaspoon
- Turmeric Powder 1/4 tea spoon
- Sesame / Gingelly Oil 50 ml
- Mustard seeds
- Red chillies 4
- Asafoetida 1/4 tea spoon
- Curry Leaves few
How to make Puli Upma / Kuzhambuma Upma?
Take the rice flour in a broad bowl.
Add the salt and powders mentioned.
Pour the tamarind juice in to it.
Mix well.
if necessary pour some water.
Bring it to a paste consistency.
Slightly watery than the Chapathi dough.
Keep it aside for 30 minutes.
Heat a pan with oil.
Do the seasoning with mustard, red chillies, curry leaves and asafoetida.
Once the splutter, transfer the soaked dough to the pan.
Stir well.
Stir continuously atleast for 7 to 8 minutes breaking the lumps.
Now the stuff starts becoming loose, dry and non sticky.
Switch off the stove.
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