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


  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?

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