Puli upma/ Puli kali / Tamarind based rice flour upma

Author: kittymatti / Labels: ,

Puli upma is an acquired taste... In most Tamil vegetarian homes, puli upma is made on a regular basis. This recipe requires a lot of oil as the rice flour being used in this recipe has to be well cooked.


1 lemon sized ball of tamarind
1.5 cups water
1 cup rice flour
5-6 tbsp oil (gingely oil preferred)
mustard seeds 1 tsp
urad dal 1/2 tsp
channa dal 1/2 tsp
4-5 mor molagai (black salted dried chillies)
2 green chillies
curry leaves 1 sprig
salt to taste

Soak the ball of tamarind in water till soft. Extract juice completely. Filter the tamarind water and discard the waste. Mix this tamarind water with rice flour to make a smooth liquid batter. Keep aside.
In a kadai, add oil. Splutter mustard seeds, urad dal, channa dal, black chillies, green chillies, curry leaves. Once fried, add the liquid batter, salt and keep stirring in medium flame. Add more oil if needed as the rice flour absorbs it all. Keep stirring well till it is cooked. Keep closed and cook if required. Rice flour may take a long time to cook. The oil should separate and it should either come to a upma consistency or a kkali (solid ball mass like) consistency.

Serve with mango pickle!


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