Puli upma recipe

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
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5 from 1 vote

Puli upma recipe

Traditional South Indian breakfast recipe
Course Breakfast, tiffin,
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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

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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.

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36 COMMENTS

    • 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

  1. 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 :)…

  2. 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.

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