Pulusu Uppindi | Pulla Upma | How to make easy Quick Sour Upma
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Pulusu Uppindi | Pulla Upma | How to make easy Quick Sour Upma - When we run out of time and have to make something quickly or pack a quick Lunch box, here is a dish we can make with very few ingredients. This is a traditional food of Telugu people called “PULLA UPMA” Here is a detailed recipe with images and a video.
We make this Upma with Rice Rawa (Coarse ground Rice) and it looks like Upma with Turmeric but is spicy and sour.
Pulla Upma can also be made during festivals as we do not use any Onions in the recipe. We call it Pulla Upma but in Andhra in Godavari, Vizianagaram and Visakhapatnam districts, it's called Uppindi. It may be called by different names in different regions but the taste is what makes us ask for more.
Try this Rava Upma and Wheat Rava Upma
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Tips
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Use very little Tamarind juice to get that subtle sour taste.
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Cook Upma on a medium flame as it takes time for the Rava to soak in Tamarind juice.
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Initially, when Rava, is cooked it may look soft and soggy. After a while it becomes dry, fluffy and ready to eat.
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Generally, Onions are not used, but it is optional and can be added while seasoning.
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Add ¼ cup water more if you are using Rice that is more than 10 months old.
Pulusu Uppindi | Pulla Upma | How to make easy Quick Sour Upma - Recipe Video
Pulusu Uppindi | Pulla Upma | How to make easy Quick Sour Upma
Prep Time 1 min- Cook Time 15 mins
- Resting Time 10 mins
- Total Time 26 mins
Servings 3
Ingredients
- 1 cup Rice Rawa (Coarse ground Rice)
- 3 tbsp Peanuts
- 3 tbsp Oil
- 1 tsp Mustard
- 1 tbsp Bengal Gram
- 1 tbsp Black Gram (Urad)
- 2 - 3 Red Chillies
- 2 Sprigs Curry leaves
- 1/2 tsp Black Pepper powder
- Salt
- 1/4 tsp Turmeric Powder
- Tamarind (GooseBerry sized ball) - Juice extracted and diluted with 3 cups of water ((Soak Tamarind in warm water))
- 1 tsp Cumin
Instructions
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Fry Rice Rawa on a low flame till it turns aromatic, but take care to ensure that it does not change its colour.
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Add Peanuts to a pan and roast until they change colour to a golden brown, then add Bengal Gram, Black Gram, Red Chillies, Mustard, Cumin, and Black Pepper powder. Roast them all well.
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Add Tamarind extract, Turmeric, Salt and Curry Leaves to the seasoning and bring to a boil on a high flame.
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Now, add the Rice Rawa slowly to this boiling mixture, cover the Pan with a lid, reduce the flame and allow it to cook till it is soft.
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When the Upma is soft, switch off the flame and allow it to rest for 10 mins for it to dry. Serve the hot Uppindi or Upma with Avakaya (Mango Pickle) or Karam podi (Pulses Powder).
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