Puli Upma Recipe – Tamarind & Rice Rava Upma
Introduction
Puli Upma, a delectable South Indian dish, marries the tangy essence of tamarind with the nutty texture of coarsely ground rice, resulting in a delightful and gluten-free snack perfect for any time of the day. Whether served for breakfast, a light lunch, or as an evening snack, this dish offers a burst of flavors that is both comforting and satisfying. Pair it with a refreshing green coriander and coconut chutney along with a steaming cup of Kumbakonam filter coffee to complete your South Indian culinary experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice (coarsely ground) | 1/3 cup |
| Tamarind | A small lemon-sized ball |
| Water | 1 – 1 1/4 cups |
| Curry leaves | 10 leaves |
| Dry red chillies (broken into halves) | 2 |
| Asafoetida (hing) | 1/4 teaspoon |
| Sunflower oil | 2 teaspoons |
| Mustard seeds | 1 teaspoon |
| Salt | To taste |
Preparation Time
| Time Type | Duration |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Total Time | 30 minutes |
| Servings | 2 |
Cuisine and Dietary Information
| Category | Details |
|---|---|
| Cuisine | South Indian |
| Course | Snack |
| Diet | Gluten Free |
Instructions
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Prepare the Rice: Begin by washing the rice thoroughly. Once cleaned, spread the rice over a muslin cloth to dry completely. This step ensures that the rice is moisture-free, which is crucial for achieving the right texture.
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Grind the Rice: After the rice has dried, coarsely grind it until it resembles rava (semolina). The texture should be slightly grainy but not too fine.
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Soak the Tamarind: While the rice is drying, take a small lemon-sized ball of tamarind and soak it in about 1 cup of warm water. Allow it to sit for approximately 5 minutes. This soaking process helps to soften the tamarind, making it easier to extract the pulp.
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Extract Tamarind Pulp: After soaking, squeeze the tamarind to extract its pulp and strain the mixture through a fine sieve to obtain clear tamarind water. Set the tamarind water aside for later use.
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Heat the Oil: In a thick-bottomed kadai or pan, heat 2 teaspoons of sunflower oil over medium heat. Once the oil is hot, add 1 teaspoon of mustard seeds. Allow them to splutter, which releases their flavor.
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Add Aromatics: To the spluttering mustard seeds, add the curry leaves and broken dry red chillies. Sauté for a few seconds until the curry leaves become crispy and fragrant.
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Incorporate the Rice Rava: Carefully stir in the coarsely ground rice rava. Mix it well with the tempered spices to coat the rava with oil and spices, allowing it to toast lightly for about 2-3 minutes.
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Add Tamarind Water: Pour in the prepared tamarind water and mix thoroughly. The mixture will begin to thicken; reduce the heat to low to allow the upma to cook evenly.
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Season and Cook: As the puli upma cooks, mix in salt to taste. Stir continuously to prevent lumps from forming and ensure an even consistency. Cook until the mixture comes together and thickens, which should take about 5-7 minutes.
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Serve: Once the puli upma is cooked to perfection, remove it from heat. Serve hot, garnished with fresh coriander if desired. Pair it with a green coriander and coconut chutney, and enjoy it with a steaming cup of Kumbakonam filter coffee for a truly delightful South Indian breakfast experience.
Nutritional Information
This gluten-free dish not only tantalizes the taste buds but also offers a wholesome meal option.
| Nutrient | Value per Serving |
|---|---|
| Calories | Approximately 150-200 |
| Protein | 3 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
| Fat | 4 g |
| Sodium | Varies with salt |
Conclusion
Puli Upma, with its perfect blend of spices and the tangy kick of tamarind, is more than just a dish; it’s a celebration of South Indian flavors. The simplicity of its ingredients belies the depth of flavor it delivers, making it a cherished addition to any meal. Embrace this recipe, and enjoy the wholesome taste of South India in your own kitchen!
