My mother used to make this dish in the 60’s. I always complained bitterly – it was not my favourite dish. But, of late, I have been craving this dish. I had no idea how to make it. All that I remembered was the taste. Look at the irony of life. When my mum, a fabulous chef, made this, I rejected it as unappetizing. Now that she is long gone, I am craving the very dish. To cut the story short, Hari and I decided to experiment – and we hit the jackpot after three attempts.
I have never seen this dish being mentioned in any of my food groups. Perhaps this dish has gone out of reckoning in today’s modern age. I posted a picture of this dish in one food group (24K members) and a few people said that they make this dish. For several others, it brought back nostalgic memories of when their mothers’ making it. Some did not know what this dish was. So, I am partially right is assuming that this dish is not on the main consideration list of dishes in most households today. But many remember fondly and have mentioned that they intend to make it. It is a fabulous tasing dish – so I am surprised that it has slipped so low in the consideration set. Time to nudge it up on the ladder. Other names for this dish are puli upma and noi arisi upma.

Ingredients
2 cups red/brown rice (I used the fragrant and tasty Seeraga Samba rice)
A lime sized ball of tamarind, juice extracted (if using paste, take 1 tbsp)
1/2 tsp mustard seeds (sarson, kadugu)
2 tbsp peanuts
2 tsp Bengal gram (chana dal, kadalai parupu)
1 tsp split black lentils (urad dal, ulutham parupu)
A pinch of asafoetida (hing, perunkayam)
1/8 tsp turmeric powder (haldi, manjal podi)
2 dried red chilis, each broken into two
Unrefined salt to taste
5 cups water
1 sprig curry leaves
Method
Wash the rice well, drain and rest it for 10 minutes
Then transfer to a blender and pulse 3 or 4 times till the rice is well broken (I did this, but it still looks whole)
Set aside
Heat a pressure cooker and add the mustard seeds
When they begin to splutter, add the peanuts
Roast for a minute
Add the Bengal gram and split black lentils
Mix well
Add the asafoetida and mix again
When the lentils turn golden brown, add the chilis
Roast for 20 seconds more
Then add the tamarind extract and mix well
Add 5 cups of water (2 1/2 cups for each cup of rice)
Add the turmeric powder, salt and curry leaves
Once the water starts boiling, add the broken rice
Mix well
Cover the pressure cooker and cook for 2 whistles on medium flame
Switch off the flame and let the steam release naturally
Open the lid and transfer the upma to a serving bowl
Serve hot with your favourite chutney, raita and/or sambar
Enjoy!