Add salt, turmeric powder and hing to the rice flour.

Mix the 3 tbsps of tamarind paste to 1 cup of water.

Slow add this water to the rice flour and mix well and form thick dough.

Heat the kadai and add oil.

Once the oil is hot add mustard seeds, urad dal and curry leaves.

As they start to crackle add dough and start breaking it slowly.

Initially it will be big lumps but keep stirring and break the dough. Instead of a ladle my grandma used to use the coconut stick from a fresh coconut leaf. (Advantage of having coconut tree in the backyard) I don’t have it year so I used the appe pan stick for break it. Here is my appe pan stick.

During the breaking process add the remaining 2 tbsps of oil and if required add more. (We are frying the upma right?)

The rice flour will start to absorb the oil and slowly it will start to brown up. As it starts to absorb the oil the raw taste goes and the color will change.

If you want crispier upma, add more oil and cook it medium flame. I usually prefer it before it turns brown.

Now in a separate kadai heat 1 tbsp of oil and fry the mor milagai.

Crush them and add this to the upma and mix well.

That’s it. Puli upma is ready.