A tangy alternative to the traditional upma
Presented in an easy to digest form, the tamarind combined with healthy pulses in this koozhu makes it a healthy evening tiffin.
What you need:
Rice flour: Half cup
Tamarind: Gooseberry sized ball
Mustard and urad dal: Half Tsp each
Channa dal: One tsp
Curry leaves: Six
Chopped red chillies: Two
Turmeric powder: A pinch
Asafoetida: Quarter Tsp
Salt: To taste
Cooking oil: Half Tbsp
Extract juice from tamarind soaked in water for 30 minutes. Mix the rice flour, turmeric, asafoetida and salt with the juice. Heat oil in a pan and pop mustard seeds. Add the urad dal, channa dal, curry leaves and red chillies and fry. Add one cup of water and the rice flour mixture to the pan and bring to boil. Stir well to avoid lumps. Serve hot.
R. Uma Mageswari, a homemaker is a fan of traditional south Indian cuisine.
Keywords: traditional south Indian cuisine