Puli koozhu

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  The Hindu Puli koozhu Photo:R.M.Rajarathinam
  
  


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  The Hindu R. Uma Mageswari Photo:R.M.Rajarathinam
  
  

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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

Cooking Instructions:

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

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via The Hindu Newspaper http://www.thehindu.com/life-and-style/Food/puli-koozhu/article4150478.ece