Rice flour &Tamarind savory / Puli Upma ( புளி உப்புமா )

Rice flour &Tamarind  savory / Puli Upma

  ( புளி உப்புமா )

Ingredients:

Rice Flour ( பச்சரிசி மாவு ) - 1 cup

Tamarind ( புளி )  -  lemon sized

Small Onion / shallots ( சின்ன வெங்காயம் ) - 15 to 17 Nos.

Green Chilies ( பச்சை மிளகாய் ) - 1 or 2

Dry Red Chilies ( காய்ந்த சிவப்பு மிளகாய் ) - 2

Turmeric Powder ( மஞ்சள் தூள் )  - 1 tsp

Curry Leaves ( கறிவேப்பிலை ) - 1 twig

Ginger ( இஞ்சி )  -  1 inch length

Mustard Seeds ( கடுகு )  -  1 tsp

Split urad Dhall ( உளுந்தம் பருப்பு )  - 1 tsp

Bengal Gram / Channa Dhal ( கடலை பருப்பு )  -  1 tbsp

Grated Fresh Coconut ( துருவிய தேங்காய் )  - 4 or 5 tsp

Sesame Oil / Gingely Oil  ( நல்லெண்ணெய் )  -  5 tbsp

Salt to taste  ( உப்பு )

Steps:
Soak tamarind in water for 15 to 20 min. Extract juice and keep aside.
Peel and slice the onions lengthwise.
Peel and fine chop the ginger.
In a wok, add 4 tbsp of sesame oil. When the oil reaches smoking point, add mustard, channa and urad dhal.
As it splatters, toss in the ginger, chilies and curry leaves.
After a minute add the sliced onions and saute.
Finally add the rice flour and roast in medium flame.
If need be, add another spoon of sesame oil.

In another pot, measure and pour the tamarind extract and add water to make a total of 3 cups.

Add turmeric powder and salt and let it boil.

Pour the boiling liquid to the flour in the wok. Continue stirring to avoid any lumps from forming.

Cook covered on a low flame for the rest of the cooking time.

Turn the cooking upma with a ladle once or twice. Toss in the grated coconut.

When it doesnt stick to the fingers, it is time to switch off the flame.

Give a standing time of 1 or 2 min leaving it covered.

Transfer to serving bowl.

Serve hot.

My Notes:

This recipe is cooked at my paternal Grandmother' house regularly for a evening tiffin.
It's my Father' favourite homemade snack next to boiled peanuts.
And a pleasant surprise, when my elder sis' daughter in law, the new addition in our family, said that its her favourite and asked to cook for her.
I noticed she also has the same taste buds like my father when she mentioned that she likes மோர் மிளகாய் ( green chillies marinated in buttermilk and sun dried. Fully dried, it is fried in oil) to go with.
Sometimes we eat with curd / plain yogurt.Can be eaten without any side dish.
Sesame oil, small onion and tamarind is a yummy combo of ingredients in the dish ;))
Had prepared this at sister' house and was enjoyed by the extended family.

I have made a slight variation in the cooking method.
Ginger is not added in the original recipe, but this flavour was preferred in the family.
In the original method, Tamarind juice is boiled and rice flour is added to it. I have reversed it so as to avoid clumps.
The roasted rice flour is half cooked and transforms to a sandy texture and doesn't cling to form clumps. Easier to cook this way.