Ingredients:

• 2 cups – Rawa (semolina)
• 1 – tamarind, gooseberry size
• 2 – Red Chillies
• Salt to taste
• 2 – Green chillies
• 1 tsp – Mustard Seeds
• 1 tsp – Hing
• Curry leaves
• 1.5 ladle – gingili oil

Method:

1. Add 5 cups of water to tamarind and soak it and extract the juice.
2. In a heavy bottomed pan, add 0.5 ladle of oil and rawa and fry it till smell comes. Take this out and keep it aside in a bowl.
3. Now add remaining 1 ladle of oil in the pan, add mustard seeds and when the mustard seeds starts to sputter, add broken red chilli, curry leaves and chopped green chilli and hing and fry for a while.
4. Add the tamarind extract to seasoned ingredients and add required salt.
5. When the tamarind juice starts to boil, add rawa and mix it well to avoid lumps.
6. Keep the flame low and allow the rawa to cook well.
7. When the rawa is cooked completely, remove from flame.
8. The delicious puli rawa upma is ready to serve with appalam.
9. Recipe courtesy: Subbu’s Kitchen.

Recipe courtesy of Subbalakshmi Ranganathan