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.
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Puli upma recipe
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.
Video
Notes
2. You can use homemade rice flour or store-bought flour for making this Puli upma
- 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.
I do prepare the similar way too, as u told love with sugar..Hope u had a great trip and had fun with ur family…Glad to see u back ..
Very interesting and simple too jeyashri, never tried upma this way..looks good…
its very simple and easy….nice evening tiffin.
Good to see u back.The Upma looks so good I will surely try this and let u know. Thanx for sharing dear and so good u tried it for urself..:)
I have not yet tried on my own,enjoyed my mom's puli upma,and the way to enjoy it is very new to me,will try making and try this technique 🙂
Hope you enjoyed your stay back home and with those yummy food out there:) Upma looks really good!
Never tried upma with rice flour…Looks nice and yummy…
woww intresting one..very easy too :)…looks yummy 🙂
ths is just nice.. I wud love to have it with smeared sugar 🙂
hope u had a pleasant trip too..
Welcome back!
Puli Upma looks tempting.. I make small Kozhakattais out of the same batter, during Ganesh Chathurthi..
Would love to have it anytime 🙂
Hi Jayashri ,Missed your lovely comments.Hope you had a lovely time in India. Simple and yummy puli upma
Hey
Glad that you enjoyed your stay in India!! puli upma looks delicious and tasty..never heard..tempting
Thats a new dish to me…looks easy to make..
Welcome back Jeyammaa! Thinking about my mom's Puli upma makes me drool like my dog. It is my all-time favorite tiffin. I love your step-by-step picture instructions. Kalakku Jeyamma.
I love puli aval and mor kali and this seems to be a delectable combination of both.. can't wait to try… yummy.
hope you had a great time back home Jayashri. the upma is very new to me but this could be a life saver at times. perfecto picture.
a very similar prep with besan is done !! this looks very tasty !!
we make something similar in my house out of bhajani (mix of many lentils grounded) but that is quite spicy..love this way of upma..yummy and tangy..bookmarked..will try once..
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upma looks really very nice and yummy…love to have this for breakfast!
Upma looks delicious .
puli upma looks delicious
Yum.. this looks great.. I am quite a fan of upma
That looks so yummy … I love puli upma.. wonderful taste.. Hope I can get that plate now.. really I am hungry …
Glad to hear that you had a fun vacation..
This is a new upma for me..thanks for sharing, Jeyashri 🙂
wow this upma is new 2 me, looks delicious, thnx for sharing…hope u njoyed ur trip 2 india
Nice recipe my family loves this. I made with Broken rice ydy for tiffen.
Simple and delicious, one of my favorites !
Totally new recipe .Bookmarking this one.
Oh! this upma is really new to me, looks too good. Book marking it dear:)
i tried it today .it was tasty but couldnt break the lumps
i tried this today. It was tasty but couldnt break the lumps
Deepa it will take time and you have to break the lumps with the ladle . Good exercise for hands!!. But for all the pain we take in making it will taste awesome
Hi Jeyashri, one tip on this pulima upma which i got from my sister. First fry the rice flour in pan for 2 mins without oil and then mix with tamarind water, it will not be so tough to mix and the upma comes very soft. I tried and it came yummy :)…
Great recipe, will try it for my Sons tiffin 🙂 have a look at my blog, I have posted some tiffin ideas too https://www.vslittleworld.com/2012/08/tiffin-ideas-for-preschooler-part-2.html
Hi Jeyashri,
stumbled onto your blog while searching for badam burfi recipe; lovely blog and photos, you're doing a great job! Little tip: this upma can also be made with just curd or buttermilk, and this version is my all-time favourite.. on reading this I realized it's been such a long time since I made it! My mom used to call it 'pachamapodi upma', andit is an oily version of morekoozhu. BTW, the badam barfi turned out great, thanks.
very new upma for me. will try it for breakfast tmrw akka 🙂