Uppupindi is a traditional dish from Andhra Pradesh's East Godavari district. A healthy combination of rice, green gram and coconut, it makes for a filling dinner or an evening snack. I learned this recipe from my grandmother who used to make it in a heavy brass vessel to bring out the flavours in all the ingredients.
What you need
Raw rice - 1 cup
Green gram (Moong dal) - 1/3 cup
Fresh coconut, grated - 1/3 cup
Red chilles - 2
Green chilles - 2
Black gram (Urad dal) - 3 tsp
Ginger, grated – an inch
Cumin - 2 tsp
Curry leaves – a few
Oil- for seasoning
Salt – to taste
Water - 6 cups
For garnishing
Freshly grated coconut and coriander leaves
Cooking instructions
Grind the raw rice coarsely in a blender. Retain the coarser part by sieving it.
In another jar, blend green chillies and coconut with sufficient water into a smooth paste.
In a heavy bottomed kadai/brass vessel pour some oil, and add the cumin, black gram, red chillies, grated ginger and curry leaves.
When the ingredients begin to splutter, add the green gram and two cups of water.
As the water and the dal begin to boil add the green chilli-ginger paste.
Add salt and rice flour.
Pour water in the ratio 1:4 (1 cup rice for 4 cups water).
Let simmer and cover with lid. Stir occasionally.
Garnish with freshly grated coconut and coriander leaves.
If too pasty adjust the water required.
Serve hot with tomato chutney, mango pickle and yogurt.
Lavanya Aryasomayajula is pursuing her doctorate in electrical engineering abroad. She is passionate about cooking dishes from the world over.
