Follow these steps for perfect results
Water
Dry Red Chillies
broken
Sunflower Oil
Salt
to taste
Mustard seeds
Curry leaves
Tamarind
lemon sized ball
Asafoetida (hing)
Rice
coarsely ground
Wash the rice and spread it over a muslin cloth to dry.
Coarsely grind the rice into rava.
Soak tamarind in water for 5 minutes.
Squeeze out the tamarind pulp and strain the clear liquid.
Set the tamarind water aside.
Heat sunflower oil in a thick bottomed kadai on medium heat.
Add mustard seeds and let them splutter.
Add curry leaves, dry red chillies, and asafoetida (hing).
Stir in the rice rava.
Add tamarind water.
Cook over low heat, stirring continuously.
Mix in salt once the puli-upma starts to thicken.
Cook until the tamarind upma mixture comes together.
Serve hot with Green Coriander and Coconut Chutney and Kumbakonam Filter Coffee.
Expert advice for the best results
Roasting the rice rava lightly before cooking enhances the flavor.
Adjust the amount of tamarind pulp according to your preference for sourness.
Everything you need to know before you start
10 mins
The tamarind pulp can be extracted and stored in advance.
Serve in a bowl, garnished with fresh coriander leaves.
Serve hot as a breakfast or snack.
Pairs well with coconut chutney and filter coffee.
A strong South Indian coffee complements the savory dish.
Discover the story behind this recipe
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