Pulusu Upma

Instructions

1. 1

   Prepare Tamarind and Roast Rava

   • Soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp thoroughly to extract the juice, then strain it through a fine-mesh sieve into a bowl. Discard the solids. Set the tamarind water aside.
   • In a heavy-bottomed pan (kadai), dry roast the rava on low-medium heat for 4-5 minutes, stirring continuously. The rava should become aromatic and very lightly toasted but not brown. Transfer to a plate and let it cool completely.
2. 2

   Prepare the Tempering (Tadka)

   • Heat the oil in the same pan over medium heat. Once hot, add the mustard seeds and allow them to splutter.
   • Add the urad dal, chana dal, and peanuts. Sauté for 1-2 minutes until the dals turn a light golden brown and the peanuts are crisp.
   • Add the broken dried red chilies, curry leaves, and a pinch of hing. Sauté for 30 seconds until the curry leaves are crisp and fragrant.
3. 3

   Sauté Aromatics

   • Add the finely chopped onion, slit green chilies, and grated ginger to the pan.
   • Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
4. 4

   Create the Pulusu Broth

   • Pour the prepared tamarind water into the pan, along with the remaining 2 cups of plain water.
   • Add the turmeric powder, jaggery, and salt. Stir well to combine.
   • Increase the heat and bring the mixture to a rolling boil. Let it boil for 2-3 minutes for the flavors to meld together.
5. 5

   Cook the Upma

   • Reduce the heat to low. With one hand, slowly and steadily pour the roasted rava into the boiling broth. With the other hand, stir continuously and vigorously to prevent any lumps from forming.
   • Once all the rava is incorporated, cover the pan with a tight-fitting lid.
   • Cook on the lowest heat for 5-7 minutes, or until all the liquid is absorbed and the rava is cooked through and soft.
6. 6

   Rest, Garnish, and Serve

   • Turn off the heat and let the upma rest, covered, for 5 minutes. This step helps it become fluffier.
   • Open the lid and gently fluff the upma with a fork.
   • Garnish with freshly chopped coriander leaves and serve hot with a side of pickle or chutney.