Pindi Pulihora | Andhra Rice Rava Upma Flavoured with Tamarind
Aruna
To make Pindi Pulihora, substitute the rice of Tamarind Rice with rice rava. This traditional rice rava upma flavoured with tamarind can be served as a quick breakfast or even a team-time snack. This is a vegan recipe that also becomes gluten-free when you use pure uncompounded asafoetida or then omit asafoetida altogether. To make this recipe kidney-friendly or suitable for a renal diet, omit or reduce the salt (replace with Amchur) and do not add dals and peanuts in the tempering.
Cuisine Andhra, Gluten Free, Indian, Kidney Diet or Renal Diet, South Indian, Vegan, Vegetarian
Servings 2People
Calories 280kcal
Equipment
Heavy-bottomed vessel with cover
Bowl
Small Wok
Spatula
Ingredients
1/2CupRice
1CupWater
1tspOil(Peanut or Sesame Oil preferred)
1/2tspSalt
For Tamarind Paste (See Notes for Alternative)
1.5"BallTamarind
1/4CupWarm Water
1tspOil(Peanut or Sesame Oil preferred)
For Tempering
1.5tspOil(Peanut or Sesame Oil preferred)
1/2tspMustard Seeds
1/2tspUdad Dal
1/2tspChana Dal
1tbspPeanuts
3Dried Red Chillies
1/2tspTurmeric
1PinchAsafoetida
A Few Curry Leaves
Instructions
Making the Tamarind Paste (See Notes for Alternative)
Soak a 1.5″ ball of aged, dark brown tamarind in 1/4 cup warm water for 10 minutes.
Mash the soaked tamarind well with your fingers and squeeze to extract the tamarind pulp.
Discard the tamarind and save the pulp.
Making the Rice Rava
{Optional} Wash 1/2 cup rice well under running water and spread out on a clean cotton cloth or towel for 10 minutes.
Pulse the rice in a grinder till it is of a coarse powder where you can still see pieces of rice. Essentially you just want to break the rice grains down to smaller particles.
Cooking the Rice Rava
To a heavy-bottomed vessel, add 1 cup water, 1/2 tsp salt and 1 tsp oil (Sesame or Peanut Oil, preferred).
Over medium flame, bring the water to a boil.
Lower the heat.
Add the rice rava and mix immediately to avoid lumps being formed.
Over low heat, cover and cook while mixing every 2 or 3 minutes to ensure that the mix does not stick to the bottom and char.
When the mix comes together as a ball, turn off the heat and keep uncovered so that it can cool.
After the mix cools, break up the dough your fingers or then with a spoon or fork till so that you get a grainy yet slightly damp mix.
Adding the Tempering (See Notes for Renal Diet Adjustments)
In a small wok or pan, heat 1.5 tsp oil.
Add 1/2 tsp mustard seeds and wait till they splutter.
Next, add 2 or 3 split red chillies, a few curry leaves, and a large pinch of asafoetida. Omit asafoetida for a gluten-free recipe.
Stir-fry for a few seconds.
Turn off the heat and add 1/3 tsp turmeric to the tempering and mix well.
Add the tempering to the cooked and cooled rice rava mix and mix well. To make the Pindi Pulihora spicy, crush the red chillies a bit so that they break apart.
Adding the Tamarind Paste
In a small wok or pan, heat 1 tsp oil.
Add the tamarind pulp and stir-fry till it thickens a bit and the oil starts to leave the sides.
Add 1/4 tsp jaggery and mix well.
Add the fried tamarind paste to the rice rava mix.
Mix well and set the Pindi Pulihora aside for 15 to 30 minutes.
Serving Suggestions
Serve the Pindi Pulihora by itself or with papad, Avakai, or Dahi on the side
Notes
Alternative to extracting tamarind is to dissolve 2 tbsp readymade tamarind paste in 2 tbsp water.
For a gluten-free recipe, be sure to use compounded asafoetida or then omit it altogether.
To adapt this recipe for a renal diet or a kidney diet, omit the dals and peanuts from the tempering.