Puli Uppuma or 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.
- Rice flour 2 cups
- Water 3/4 cup
- Chilli powder 2 to 3 teaspoons
- Hing 1 teaspoon
- 'More' milagai 5 to 6 nos
- Tamarind - lemon size
- Mustard 1 teaspoon
- Urad dal 1 teaspoon
- Gingelly oil 2 table spoon
Sour buttermilk can also be used instead of tamarind.
- 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).
- Pour this onto the flour. Add salt, hing, chilli powder, curry leaves and knead softly to make a ball of dough.
- 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.
- Add the dough ( from step 2) with the above and stir it continuously in high flame.
- The more you stir the dough, it will become well cooked and will take a powdery consistency.
- 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.
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