Quantcast
Home Breakfast Recipes Puli upma recipe

Puli upma recipe

by Jeyashri suresh
4435 views
Puli upma

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.

Also, check out

Puli upma recipe

Puli upma
Print Recipe
0 from 0 votes

Puli upma recipe

Traditional South Indian breakfast recipe
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, tiffin,
Cuisine: Indian
Servings: 1
Author: Jeyashri suresh

Ingredients

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

Mor milagai gives a nice taste to the puli upma so do not skip.
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.
puli upma recipe
  • 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.
Puli upma
  • Once it splutters, add the rice dough mixture.
  • Start stirring the dough.
puli upma recipe
  • 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.

You may also like

36 comments

Priya February 25, 2010 - 7:58 am

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 ..

Reply
Sushma Mallya February 25, 2010 - 8:29 am

Very interesting and simple too jeyashri, never tried upma this way..looks good…

Reply
Rekha shoban February 25, 2010 - 8:30 am

its very simple and easy….nice evening tiffin.

Reply
Pari February 25, 2010 - 8:41 am

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..:)

Reply
RAKS KITCHEN February 25, 2010 - 8:47 am

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 🙂

Reply
Rachana Kothari February 25, 2010 - 8:59 am

Hope you enjoyed your stay back home and with those yummy food out there:) Upma looks really good!

Reply
Tina February 25, 2010 - 9:20 am

Never tried upma with rice flour…Looks nice and yummy…

Reply
Neetz February 25, 2010 - 9:48 am

woww intresting one..very easy too :)…looks yummy 🙂

Reply
Sandhya Hariharan February 25, 2010 - 9:56 am

ths is just nice.. I wud love to have it with smeared sugar 🙂
hope u had a pleasant trip too..

Reply
Rohini February 25, 2010 - 10:01 am

Welcome back!
Puli Upma looks tempting.. I make small Kozhakattais out of the same batter, during Ganesh Chathurthi..
Would love to have it anytime 🙂

Reply
Padhu February 25, 2010 - 10:05 am

Hi Jayashri ,Missed your lovely comments.Hope you had a lovely time in India. Simple and yummy puli upma

Reply
Jagruti February 25, 2010 - 11:28 am

Hey
Glad that you enjoyed your stay in India!! puli upma looks delicious and tasty..never heard..tempting

Reply
A 2 Z Vegetarian Cuisine February 25, 2010 - 1:33 pm

Thats a new dish to me…looks easy to make..

Reply
Meenakshi Sankaran February 25, 2010 - 1:38 pm

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.

Reply
Laavanya February 25, 2010 - 2:45 pm

I love puli aval and mor kali and this seems to be a delectable combination of both.. can't wait to try… yummy.

Reply
A Homemakers Diary February 25, 2010 - 3:08 pm

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.

Reply
SE February 25, 2010 - 3:21 pm

a very similar prep with besan is done !! this looks very tasty !!

Reply
Deepa G Joshi February 25, 2010 - 3:25 pm

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..

http://www.foodlyrics.com

Reply
priya February 25, 2010 - 5:16 pm

upma looks really very nice and yummy…love to have this for breakfast!

Reply
simply.food February 25, 2010 - 9:53 pm

Upma looks delicious .

Reply
DEESHA February 26, 2010 - 5:35 am

puli upma looks delicious

Reply
Nostalgia February 26, 2010 - 2:02 pm

Yum.. this looks great.. I am quite a fan of upma

Reply
Pavithra February 26, 2010 - 3:03 pm

That looks so yummy … I love puli upma.. wonderful taste.. Hope I can get that plate now.. really I am hungry …

Reply
Gulmohar February 26, 2010 - 4:56 pm

Glad to hear that you had a fun vacation..
This is a new upma for me..thanks for sharing, Jeyashri 🙂

Reply
Siddhi S February 26, 2010 - 6:16 pm

wow this upma is new 2 me, looks delicious, thnx for sharing…hope u njoyed ur trip 2 india

Reply
Saraswathi Iyer February 26, 2010 - 10:16 pm

Nice recipe my family loves this. I made with Broken rice ydy for tiffen.

Reply
Usha March 2, 2010 - 8:12 pm

Simple and delicious, one of my favorites !

Reply
Nisha March 28, 2010 - 10:35 pm

Totally new recipe .Bookmarking this one.

Reply
Mythreyi Dilip July 18, 2010 - 1:27 am

Oh! this upma is really new to me, looks too good. Book marking it dear:)

Reply
Deepa Balasubramaniyan October 9, 2012 - 2:22 pm

i tried it today .it was tasty but couldnt break the lumps

Reply
Deepa Balasubramaniyan October 9, 2012 - 2:23 pm

i tried this today. It was tasty but couldnt break the lumps

Reply
admin October 10, 2012 - 7:38 am

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

Reply
Nithya May 5, 2013 - 9:18 pm

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 :)…

Reply
Vidya Garcha July 4, 2013 - 11:06 am

Great recipe, will try it for my Sons tiffin 🙂 have a look at my blog, I have posted some tiffin ideas too http://www.vslittleworld.com/2012/08/tiffin-ideas-for-preschooler-part-2.html

Reply
Uthra October 31, 2013 - 6:30 pm

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.

Reply
Jeny Nsr November 12, 2013 - 9:46 am

very new upma for me. will try it for breakfast tmrw akka 🙂

Reply

Leave a Comment

Recipe Rating