Puli upma recipe | Traditional breakfast recipe made using rice flour and tamarind as the main ingredient
Puli upma, we fondly call this as brown upma during our childhood days. My mom makes the best soft puli upma. Whenever she visits my place, I will ask her to make this for me daily. Yes I can eat this everyday.
She makes this in 2 different methods , one using rice flour and other one by soaking rice. I want to document the recipe of puli upma in Jeyashri’s kitchen. This recipe I posted in the initial days of blogging, 10 years back. Now updated with video in amma’s voice.
Puli upma, Mor koozh | mor kazhi is a popular traditional breakfast | tiffin in Tamil brahmin houses. If you haven’t tasted this give it a try and I am sure you will love it.
Also, check out
- Sevai using sevai nazhi
- Masala dosai
- Thengai dosai
- Samba wheat pongal
Puli upma recipe
        
- Soak a small gooseberry size of tamarind in warm water .
- Extract tamarind water from it using ¬Ω cup water.
- In a wide bowl add the rice flour and salt.
- Pour the tamarind water and mix well.
- Sometimes all the water may get absorbed, it depends on the texture of the flour.
- The consistency should be slightly loose from the chapati dough.
- In a pan add oil and add mustard seeds and broken curd chilis.
- If you do not have mor milagai | curd chili, use the red chili.
- Once it splutters, add the rice dough mixture.
- Start stirring the dough.
- Break the lumps using the ladle.
- After 15 minutes, it will come to a sand-like consistency.
- Cook it at a low flame always.
- Switch off the flame.
- Serve hot. We love it with sutta appalam and sugar smeared on it.
Puli upma recipe
Ingredients
- ½ cup rice flour
- ½ cup tamarind extract
- 4 curd chilis | Mor milagai
- Asafoetida 2 pinches
- Salt as needed
- 2 tbsp oil
- ½ tsp mustard seeds
Instructions
- Soak a small gooseberry size of tamarind in warm water.
- Extract tamarind water from it using ½ cup water.
- In a wide bowl add the rice flour and salt.
- Pour the tamarind water and mix well.
- Sometimes all the water may get absorbed, it depends on the texture of the flour.
- The consistency should be slightly loose from the chapati dough.
- In a pan add oil and add mustard seeds and broken curd chilis.
- If you do not have mor milagai | curd chili, use the red chili.
- Once it splutters, add the rice dough mixture.
- Start stirring the dough.
- Break the lumps using the ladle.
- After 15 minutes, it will come to a sand-like consistency.
- Cook it at a low flame always.
- Switch off the flame.
- Serve hot. We love it with sutta appalam and sugar smeared on it.
