Puli Uppuma or கொழம்புமா உப்புமா

கொழம்புமா உப்புமா

This is a very traditional dish of ancient South India which can be prepared in no time. This is also called 'vanali' upuma.

  1. Rice flour 2 cups
  2. Water 3/4 cup
  3. Chilli powder 2 to 3 teaspoons
  4. Hing 1 teaspoon
  5. 'More' milagai 5 to 6 nos
  6. Tamarind - lemon size
  7. Mustard  1 teaspoon
  8. Urad dal  1 teaspoon
  9. Gingelly oil 2 table spoon
Sour buttermilk can also be used instead of tamarind.

  1. Soak the tamarind in 3/4 cup of water. Mash and filter to remove the dirt and debris. If you are using tamarind paste , dissolve it in 3/4 cup of water. (You can use sour butter milk in place of tamarind water too).
  2. Pour this onto the flour. Add salt, hing, chilli powder, curry leaves and knead softly to make a ball of dough.
  3. Heat oil in a pan, fry the 'more milagais' till they are deeply fried, add mustard and the urad dal till they become golden brown.
  4. Add the dough ( from step 2) with the above and stir it continuously in high flame.
  5. The more you stir the dough, it will become well cooked and will take a powdery consistency.
  6. Immediately transfer into serving bowl and serve hot.
          There is no need for specific accompaniments such as chutneys. However, this goes well with a cup of curd or spoon of sugar sprinkled over the upuma.