Seasoned Flattened Rice With Tamarind

As the recipes below will show, the basic ingredients are coarsely ground rice or wheat or flattened rice, seasoning with ghee and water as required. Nowadays, upma is also prepared using different kinds of millets, coarsely ground bajra, jowar, maize, etc.

Ingredients:

Flattened rice – ½ padi

Tamarind – 2 palam

Pure Water – ¾ padi

Turmeric Powder – veesam 1/16 r.e

Salt – 1 palam

Jaggery – ½ palam

Red Chillies – ¼ palam

Fenugreek – ¼ palam

Asafoetida – veesam 1/16 r.e

Chana Dal/Bengal Gram – veesam 1/16 padi

Grated Coconut – 2 or 3 palam

For Seasoning:

Sesame oil – veesam 1/16 padi

Red Chillies – ¼ palam

Urad Dal – ½ palam

Mustard – 1/2 palam

Curry Leaves – ¼ r.e

Method:

1. Pound flattened rice to cracked rice consistency in a pounder. Mix tamarind in pure water and remove the seeds from it. Add salt, turmeric powder and jaggery to it.

2. Fry red chillies, fenugreek, asafoetida in oil and put it in the tamarind juice. Soak chana dal in water for some time and fry it in ghee and mix the cracked flattened rice to it and add it to the tamarind juice. Soak well.

3. Refer to the seasoning recipe to season the Poha and use sesame oil, red chillies, urad dal, mustard, curry leaves. Add the tamarind mixture to this and fry well for 3 minutes. Remove from fire and use.

4. Grated Coconut 2 or 3 palam can be added to the tamarind juice before adding it to the seasoning. Flattened rice can be used without pounding.

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