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Puli Upma | Tamarind Upma | Pulima Upma
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4.20 from 15 votes

Puli Upma | Tamarind Upma | Pulima Upma

Puli Upma | Tamarind Upma | Pulima Upma is a traditional breakfast or evening tiffin variety. Rice is prepared into Rava and then cooked in tangy tamarind extract and served with papad.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast, Evening Tiffen
Cuisine: Indian, South Indian, Tamilnadu
Servings: 5 people
Calories: 250kcal
Author: Sowmya Venkatachalam

Equipment

  • Heavy Bottomed Pan

Ingredients

  • 2 Cups Raw Rice We can use Ponni or Sona Masoori or Basmati
  • 1 Gooseberry Size Tamarind Soak in 2.5 Cups of water & Extract the juice
  • ¼ teaspoon Asafoetida (Asafetida / Hing)
  • ¼ teaspoon Turmeric Powder
  • Few Curry Leaves
  • 2 Cups Water
  • 2 tablespoon Sesame Oil
  • Salt As Needed

For Tempering

  • 3 tablespoon Sesame Oil
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Split Urad Dal
  • 3 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • 1 tablespoon Peanuts
  • 5 Red Chili

Instructions

  • Soak tamarind in 2.5 cups of warm water and extract the juice

Rice Rava Prepration

  • Take 2 cups of rice. Sprinkle water to damp the rice. The rice should be just wet. Do not soak rice in water.
  • Set the wet rice aside for about 10 mins to dry completely.
  • Split the dried rice into two parts. Take one part to mixer jar and give a pulse or two. The rice should be broken but not be ground to powder. The consistency of the rice rava should be more coarse than the sooji we use for upma
  • Repeat the same grinding process for the second part of the rice.
  • Our Rice Rava Ready! Lets make Puli Upma!

Tempering Process

  • Heat Sesame oil in a heavy bottomed pan. Add mustard seeds and allow it to sputter. Add split urad dal, bengal gram (kadalaparuppu) and peanuts and fry till dal turns golden brown.
  • Then add hing, broken red chili, turmeric powder and curry leaves and saute for few seconds
  • Add tamarind extract and water to the pan. Add salt and bring the tamarind water to boil
  • When the water starts rolling boil, add the rice rava and keep stirring so that there are no lumps
  • Cover & Cook the rice rava in medium flame. Open and stir in regular intervals to check if the rice is cooked and also to prevent burning or sticking to the bottom of the pan
  • If the rice is not cooked completely but the tamarind water is fully absorbed, then add plain water and keep cooking the rice rava. Also if we add more water, we need to adjust the spice and salt. We can add red chili powder and also adjust salt.
  • Once all rice rava is cooked completely and water is fully absorbed, switch off the flame. Close the pan with lid and let the upma remain aside for about 5-10 mins. This will make the upma to crumble a little.
  • Serve the delicious Puli Upma | Tamarind Upma with papad and enjoy the traditonal breakfast!

Video

Notes

  1. Puli Upma can also be done using Rice Flour. Add Rice Flour, tamarind water, turmeric, Hing and salt and mix well. This will be like Idli dough consistency. After seasoning this dough will be cooked till this comes like upma consistency. 
  2. The preparation of the rice rava mentioned above is instant method which can be used at that time. But if we want to make rice rava to store for longer period, then there is a separate method. 
  3. Method for making More quantity of Rice Rava to store: Wash the rice thoroughly and spread it in a clean white towel and let it for about 6 hours. The rice will become dry completely. Then grind the rice into a coarse powder. The rice should be like a broken wheat not like Semolina (sooji). Store it in air-tight container and use it whenever needed
  4. The Tamarind extract+water should be in the ratio 1:2.5. For 1 Cup of Rice Rava we need 2.5 cups of Tamarind extract+ water. But some of the rice varieties need more water to cook. So when we are cooking the rice rava, we need to check the rava in regular intervals. If the rice rava is not cooked but all the water is absorbed, then add more plain water and cook till the rice rava is cooked completely
  5. The cooked upma seems to be sticky but if we leave it for 5-10 mins covered, then while cooling, the upma tends to become dry and crumble.
  6. We can taste the upma and adjust the spice and salt level while its still cooking. Adjust the spice by adding red chili powder.
  7. There are few other variations in making Puli Upma - Some prefer to use rice flour to make this upma. 

Nutrition

Calories: 250kcal | Carbohydrates: 45g | Protein: 8g | Fat: 3g