Monday, December 1, 2014

Pulusu Upma | Tamarind Upma | Pulusu Pindi

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pulusu upma
When it comes to breakfast,we prepare lot of varieties and there are so many recipes which are just common to our community. I have posted many of our community special recipes and today's post is also one among them. 'Pulusu Upma' is basically Tamarind upma which quite tangy,sweet and spicy and tastes much different when compared to regular upma as we use a combination of ingredients like tamarind,jaggery and sambar powder to get the balanced taste in this upma.Also, the usage of rice rava in this upma makes the texture different compared to regular upma.It is known as 'Pulusu pindi' in Andhra and it is slightly different from our version.I prefer this Pulusu Upma over the regular Sooji Upma any day because of its distinct taste,you can try this tangy Tamarind upma sometime for a different breakfast recipe.
pulusu upma

Check out more breakfast recipes of our Community style:
pulusu pindi

Pulusu Upma | Pulusu Pindi Recipe:

Serves 2 | Author: Prathibha
Prep time:10 mins | Cooking time: 20 mins | Total time: 30 mins
Cuisine: Andhra | Category: Breakfast
Ingredients:
1 cup fine Rice Rava(see notes for how to prepare it at home)
15-20 Shallots or 2 large Onions
2-3 Green chillies,slit
3 cups Water
2 tbsp chopped fresh Coriander
1/2 tsp Turmeric powder(optional)
1/4 cup Groundnuts
1 large lemon sized Tamarind
2-3 tbsp Jaggery
a sprig of Curry leaves
1 tbsp Chana dal
2 tsp Urad dal
1/2 tsp Mustard seeds
2-3 tbsp Oil
Salt to taste
1  tbsp Ghee

Method:
  • Dry roast rice rawa in a kadai until the nice aroma starts from it.Remove it from the pan and let it cool.You can even roast rawa in a tsp of ghee which also gives a nice flavor to upma.
  • Soak tamarind in 1/2 cup of water for half an hour and extract pulp from it.
  • Heat oil in a thick aluminium kadai(which is ideal for making upma) or non-stick kadai and crackle mustard seeds.
  • Add ground nuts  fry until they turn little red in color and add chana dal and urad dal and fry until they turn golden brown.
  • Add slit green chillies,curry leaves and fry them until they wilt.
  • Add shallots or sliced onions and fry them until they are pink in color.
  • Add tamarind pulp extracted and 3 cups of water (1c rawa:3c water) to it.
  • Add turmeric powder,sambar powder,salt and jaggery to it and let it boil.
  • Add roasted rava to it with one hand and keep stirring with another hand using a ladle,make sure you make this process very quickly otherwise you will end up having lumpy upma.
  • Once everything is mixed,keep the lid on and cook it on low flame for 8-10 mins.Switch off the flame.
  • Add ghee and coriander to it and mix well.
  • Cover it and let it sit for 4-5 mins before you serve.
Serve it hot with some boondi/chips/cucumber.
pulusu pindi

Notes:
  1. To prepare Rice rawa: Clean and Soak the rice for some time and drain it completely and spread over a cloth so that it will drain off excess water.Coarsely grind the pound mixture in a mixer and then sieve it(do it in whipper mode).Use the rawa which is in sieve and the flour that it is sieved can be used for dosa's or regular rice flour.
  2. This upma is sour,sweet and spicy at the same time so adjust the seasoning as per your taste.
  3. We prepare another version called 'Pulusu Biyyam' where the roasted rava is replaced with roasted rice but the rest of the procedure is similar.
  4. I highly recommend to use shallots for this recipe, if you do no have you can use thickly sliced onions instead.
             tamarind upma
Check out other Upma recipes in my blog:
tamarind upma

6 comments:

Catherine said...

Looks and sounds delicious. Catherine

Rumana Ambrin said...

Really a very nice idea . Looks tempting.

Sayantani said...

I love little tang in everything....this one is so new to me and a must try.

Srivalli said...

I don't think I have even heard of this dish..very nicely done Prathibha..

Hamida H said...

Dear Prathibha,
It took a moment to get back to the reality that “chefandherkitchen” isn’t a real platter – ‘Pulusu Upma’ made it harder to stand it! We would love to feature your culinary skills on our global platform.

This is an exclusive space for your penmanship, where you can publish your unique culinary outputs in the form of brief food blogs; that too you’re the one, who’s going to own this space! We would like to pass it on to others by featuring it on our global platform!

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http://indiapulse.sulekha.com/food-recipes
http://indiapulse.sulekha.com/

Sulekha.US would be glad to present your food blog to the Indian communities living abroad. We would love to connect them through one of the most vital channels i.e. food.

It’s all yours and you’re going to own an exclusive food blog with Sulekha to share your recipes along with their back links. We would promote it across our wall and social media.

Featuring your recipes on our home page would be a perk for our eager Indians, who are waiting for Desi recipes and baked goodies ranging from ‘grand’ to ‘on the go’.

Sharing your passion for cooking might rejuvenate the taste buds and senses of millions of Indians living abroad. We’re awaiting your valuable reply.

Bon Appetite!

Thanks & regards

Hamida, Content Manager, Sulekha US

HasanulhameedhaS@sulekha.net





Anonymous said...

Hi can i use idli rava for this recipe.

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