A twist from the normal upma, Upma with the tangy taste. Most of us always stick on to the usual way of making Sooji upma. This is the tangy version and I'm sure many of us will love this dish. The nice aroma of gingelly oil along with other spices make this a huge hit. This dish will be like our puliyodarai. So the kids will also love this dish. Serve this yummy Puli Rava Upma with appalam or papad.
Preparation and Yield:
| Preparation time | 5 mins |
| Cooking Time | 15 mins |
| Servings | 4 |
| Recipe Category | Breakfast |
| Recipe Cuisine | South Indian |
 |
| Puli Rawa Upma (Sour Sooji Upma) |
Ingredients:
| Rawa(Semolina) | 1 Cup |
| Tamarind | 1 small gooseberry size |
| Red chilli | 4 |
| Salt | To taste |
| Green Chilli | 2 |
| Mustard Seeds | 1 teaspoon |
| Hing | 1 teaspoon |
| Split Urad Dal | 1 Tablespoon |
| Bengal Gram Dal | 1 Tablespoon |
| Curry Leaves | few |
| Gingelly Oil | 1.5 ladle |
 |
| Puli Rawa Upma (Sour Sooji Upma) |
Method:
- Add 2.5 cups of water to tamarind and soak it and extract the juice
- In a heavy bottomed pan, add 0.5 ladle of oil and rawa and fry it till smell comes. Take this out and keep it aside in a bowl
- Now add remaining 1 ladle of oil in the pan, add mustard seeds and when the mustard seeds starts to sputter, add split urad dal, bengal gram dal, broken red chilli, curry leaves and chopped green chilli and hing and fry for a while
- Add the tamarind extract to seasoned ingredients and add required salt
- When the tamarind juice starts to boil, add rawa and mix it well to avoid lumps
- Keep the flame low and allow the rawa to cook well
- When the rawa is cooked completely, remove from flame
- The delicious puli rawa upma is ready to serve with appalam
 |
| Puli Rawa Upma (Sour Sooji Upma) |
