Puli Upma

🔥 Prep

• Measure out 200 g rice rava and set aside.
• Measure 1 tbsp tamarind paste and dissolve it in 100 ml warm water to make tamarind water.
• Measure 3 tbsp peanuts and dry‑roast them until golden, then roughly chop.
• Measure 1 tsp mustard seeds, 1 tsp urad dal, and keep ready.
• Tear 3 red chilies into pieces and rinse 10 curry leaves; pat dry.
• Measure 2 tbsp sesame oil and 1.25 tsp salt, keep in small bowls.

🔥 Cook

• 1. Heat 2 tbsp sesame oil in a heavy‑bottomed pan over medium heat for 1 minute until shimmering.
• 2. Add the mustard seeds and urad dal; sauté for 30 seconds until they start to splutter.
• 3. Add the chopped red chilies and curry leaves; fry for 20 seconds until fragrant.
• 4. Stir in the roasted peanuts and toast for 1 minute, stirring constantly.
• 5. Pour in the tamarind water (from 1 tbsp paste + 100 ml water) and bring to a gentle boil for 2 minutes.
• 6. Add the measured 200 g rice rava, stir quickly to avoid lumps; cook over low heat for 3‑4 minutes, stirring continuously.
• 7. Sprinkle the 1.25 tsp salt and continue to stir for another 2 minutes until the upma thickens and separates from the pan sides.
• 8. Remove from heat, cover, and let it rest for 5 minutes to allow flavors to meld.
• 9. Fluff the upma with a fork before serving.

🔥 Serve

• Transfer the hot Puli Upma to a serving bowl and garnish with a few extra roasted peanuts and curry leaves.
• Serve warm with coconut chutney or plain yogurt on the side.
• Pair with a lemon wedge for extra tang if desired.