In my mind, Uppu Pindi (aka Uppudu Pindi) will forever be a special mother-daughter pleasure that I shared with Amma. Yes, my dad and brother like it too, but Amma and me just loved it. I used to look forward to Saturday nights when this or Dibba Rotti (a thick pancake made with Idli batter) was the menu for dinner for Amma and me.
For some reason, I have always had this as dinner and never for any other meal. I wonder why? If you like a spicier version, try the Arisi Upma from Tamil Nadu.
Time: 45 Mins
- Raw Rice – 1.5 Cups
- Moong Dal/Pesalu/Husked Green Gram – 1/3 Cup
- Red Chillies – 3 or 4
- Til/Sesame Oil – 1 tbsp
- Mustard seeds – 1/2 tsp
- Cumin Seeds – 1/2 tsp
- Udad Dal/Minapa Pappu/Split Black Gram – 1 tsp
- Water – 4 Cups
- Curry Leaves – 6 to 8
- Hing/Inguva/Asafoetida – A generous pinch
- Salt to Taste
- Grind rice into a coarse powder.
- In a heavy bottomed vessel, heat oil over medium flame.
- Add mustard seeds and wait till they splutter.
- Add udad dal and fry till it turns light brown.
- Add the moong dal and fry for 5 mins.
- Add split red chillies, curry leaves, and asafoetida.
- Fry for a minute.
- Add water and salt.
- Wait till the water boils.
- Lower the heat so that the water just simmers.
- Add the ground rice slowly while stirring constantly.
- Mix well so that there are no lumps.
- Cook covered over low to medium heat till the rice rava is cooked and the uppu pindi has the consistency of upma.
- Mix at regular intervals
- Serve hot with Avakai (Mango Pickle).
Fresh curd/unflavoured yoghurt is a great accompaniment too!
- You can use any oil, but unrefined til/sesame oil gives you the best taste.
- Do not grind the rice too fine otherwise uppu pindi will be sticky.
- You need about 20 mins after the rice rava is added to the water. My father has had great results cooking in the pressure cooker instead of over open heat. The texture is slightly different though.
- At one point, soon after you add the rice rava, it will look as though the water is insufficient to cook the rava. Resist the temptation to add more water. It does cook in the remaining water. If you do have to add water, do not add more than a few tablespoons at a time.
The best part of the uppu pindi for me will always be the crisp crusty layer that forms at the bottom of the vessel.