Tamarind Upma

This upma is made with rice flour and tamarind. This upma is served with coconut (thengai) thuvaiyal.

You can also 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 using the same directions below, with these exceptions. Use “Mor Milagai” instead of red chillies and omit turmeric powder.

Check out the Tamarind Aval Upma recipe also. 

  • Thengai (Coconut)Thuvaiyal

    Difficulty: Easy

    This Thuvaiyal goes well with Rice Upma or any flavored rice. 

  • Tamarind Aval Upma

    Difficulty: Easy

    This Upma is made from poha (aval) and tamarind juice.

Tamarind Upma

Recipe by S Kamala
0.0 from 0 votes
Cuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



This upma is made with rice flour and tamarind. This upma is served with coconut (thengai) thuvaiyal.


  • Rice flour – 1 cup

  • Tamarind – A big gooseberry size

  • Turmeric Powder – a pinch

  • Asafoetida 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


  • Soak tamarind and extract the juice. Add sufficient water and make two cups of tamarind water.
  • In a bowl add the rice flour and tamarind water, turmeric powder, asafoetida powder and salt. Stir well. Check for salt. The batter should be like Idli batter consistency.
  • Heat 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.
  • Remove and serve as it is or with Coconut Thuvaiyal


  1. Looks really nice.. know puzhi pongal..puzhi upma is new ..will try this one

  2. Hi Daisy Blue,

    Thank you for your comments. It tastes like "Puliyodhari" and quick to make. Please try and post your comments.

  3. Hi Kamala,

    Really Tamarind Upma is tempting,I think Puli Avil Upma also the same way,you can add some fried ground nuts also for seasoning,it will taste good.Thank you for the recipe.

  4. Hi Pankajam,

    Thank you for visiting and posting your comments. I have already posted recipe for Tamarind Aval upma. Please check the following link:


  5. dear kamala,
    puzhi pongal really super.it will taste good.Thank you for the recipe.


  6. Thank you Sakthi.

  7. Wow! Tried it and it came nice. Thanks a lot Kamala.


  8. Hi Shobana,

    Thank you for visiting my site. Nice to hear that you tried this recipe and came out well.

  9. Aseem Saxena

    Dear Kamala,

    Will be obliged if you can tell us the diameter of a small, big and medium goose berry in cm….

    Also, you use examples like asofetida – one small gooseberry sized

    The problem is that we buy hing in powder form… so it becomes a spot of a problem converting it…

    Please advise…

    South Africa

  10. Hi Aseem,

    Thank you for visiting my blog. The measurement given by gooseberry etc just to guide the user to get some idea only. Do not worry to measure exactly by cm etc. If you use powder form (the asofotida is powdered with wheat flour), you can use for a normal cooking of 4 to 5 people 1/4 teaspoon asafotida powder. Some people like strong flavour, some does not. It depends upon your taste.

  11. Hi ,
    Here you use Rice flour … for upma we should use Rawa isnt it?

  12. Pingback: Dangar Pachadi (டாங்கர் பச்சடி) - Kamala's Corner

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