Uppudi Pindi
Broken rice upma — raw rice broken coarsely in a stone mortar (not ground smooth, just cracked into pieces slightly larger than semolina), roasted in sesame oil until golden, then cooked with water, salt, and a generous tempering of mustard seeds, chana dal, dried red chilli, green chilli, onion, curry leaves, and grated coconut until the broken rice absorbs all the liquid and the grains remain distinct and slightly chewy rather than merging into a paste. The coarse, cracked texture of raw rice — with pieces of varying sizes — is completely different from the smooth granularity of rava upma; the result has body and bite that semolina cannot provide. The traditional Telangana village breakfast before semolina became available; still preferred in rural households and among older generations for its substantive texture.
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Recipe
Ingredients
|
1 cup | Rice flour |
|
1 cup | Water |
|
2 tablespoons | Oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
2 tablespoons | Chana dal |
|
2 tablespoons | Urad dal |
|
2 tablespoons | Peanut |
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2 tablespoons | Coconut , grated |
|
2 | Green Chili , chopped |
|
1 pinch | Asafoetida |
|
1 sprig | Curry Leaf |
|
1 | Salt , to taste |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add mustard seeds and let them splutter.
- 3 Add cumin seeds, chana dal, urad dal, and peanuts. Fry until golden brown.
- 4 Add green chilies, asafoetida, and curry leaves. Sauté for a minute.
- 5 Pour in the water and add salt. Bring it to a boil.
- 6 Reduce the heat to low and slowly add the rice flour, stirring continuously to avoid lumps.
- 7 Cover and cook on low heat for about 5-7 minutes, stirring occasionally, until the mixture thickens.
- 8 Turn off the heat and let it sit covered for a few minutes.
- 9 Add grated coconut and mix well before serving.
Tips
For added flavor, you can include a few cashew nuts along with the peanuts.