Pulusu Upma

1. 1
   prep · ~10 min

   Soak the tamarind and get the pulp ready.

   Soak the tamarind in a little warm water for 10 minutes. Squeeze well and strain to get a smooth tamarind extract, then add enough water to make 3 cups total cooking liquid.

2. 2
   roast · ~4 min

   Roast the semolina.

   Dry roast the semolina in a pan over low heat for 3 to 4 minutes until it smells nutty but does not change color. Transfer to a plate and keep aside.

   TIPKeep the heat low and stir often so the semolina roasts evenly without browning.
3. 3
   temper · ~3 min

   Make the tempering.

   1.Heat oil in a pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add cumin seeds, urad dal, and chana dal and cook until lightly golden.

   4.Add dried red chili, green chili, and curry leaves and cook for a few seconds.
4. 4
   saute · ~4 min

   Cook the onion and ginger.

   1.Add onion and ginger to the pan.

   2.Cook until the onion turns soft and lightly translucent.

   3.Add turmeric powder and stir well.
5. 5
   boil · ~5 min

   Boil the tamarind liquid.

   Pour in the prepared tamarind water and add salt. Bring it to a steady boil so the raw tamarind taste cooks off slightly.

6. 6
   mix · ~3 min

   Add the semolina and mix well.

   1.Lower the heat to medium-low.

   2.Add the roasted semolina in a slow stream while stirring continuously.

   3.Break any lumps quickly so the mixture stays smooth.

   TIPAdd the semolina gradually, not all at once, or the upma can turn lumpy.
7. 7
   simmer · ~5 min

   Cook until soft and fluffy.

   Cover and cook on low heat for 4 to 5 minutes until the semolina absorbs the liquid and turns soft. Open, fluff gently, and cook uncovered for 1 more minute if needed.

8. 8
   garnish

   Garnish with coriander leaves.

9. 9
   serve

   Serve the pulusu upma hot.

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