Tamarind Upma


  • Rice flour – 1 cup
  • Tamarind – A big gooseberry size
  • Turmeric Powder – a pinch
  • Asafotida Powder – a pinch
  • Salt – 1/2 teaspoon or as per taste
  • For seasoning:
  • Gingelly Oil – 2 to 3 tablespoon
  • Mustard – 1/2 teaspoon
  • Bengal Gram Dhal – 1 tablespoon
  • Urad Dhal – 1 tablespoon
  • Red chillies – 2 to 3 (cut into small bits)
  • Curry leaves – few


  1. Soak tamarind and extract the juice. Add sufficient water and make two cups of tamarind water.
  2. In a bowl put rice flour and add tamarind water, turmeric powder, asafotida powder and salt. Stir well. Check for salt. The batter should be like Idli batter consistency.
  3. Put a non stick pan or a thick bottomed kadai on the stove. Add oil and when it is hot put mustard. When it starts crackling, add bengal gram dhal and urad dhal and fry till it turns golden brown. Add red chilli bits and curry leaves and fry just for a second. Then add the rice batter and stir continuously till it becomes thick and leaves the vessel without sticking.
  4. Remove and serve as it is or with Coconut Thuvaiyal. Above quantity serves two to three persons.
  5. It is a quick version of making Puzhi (Tamarind) Upma. This can be made with rice rawa or Bombay rawa.
  6. Also you can make “Moor Kali” also known as “Moor Koozh” in the same way as above, but instead of tamarind water, use two cups buttermilk and prepare this. Use “Moor Milagai” instead of red chillies and omit turmeric powder.
  7. Also see Tamarind Aval Upma


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