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Puli upma recipe
Traditional South Indian breakfast recipe
curd chilis | Mor milagai
Asafoetida 2 pinches
Salt as needed
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.
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