Wednesday, June 4, 2014

Millet Perugu Pindi / வரகு அரிசி தயிர் உப்புமா / Millet Curd Upma / Dahi Upma

'I got this recipe from a TV Show but then it was explained with "normal raw rice" I "replaced" the same with a "millet" variety.And also in the original version grated "coconut" is added while "grinding" but I "garnished" it towards the end owing to health benefits
Being in Hyderabad no need to ask about the summer here.Due to the heat I have enough sour curds in fridge and here is one such recipe using the same
This is an authentic tiffin item in Andhra which is very much similar to MorKali
Also look out for a similar recipe using Brown Rice @ Brown Rice Mor Kali

Part 1 - Soaking
  • Varagu Rice - 1 cup (you can use any millet variety)
  • Channa dhal - 2 tablespoons
Part 2 - Grinding
  • Sour curd - 1 cup or more
  • Green chillies - 5 or 6
  • Ginger - 1 small piece
  • Hing - little
  • Salt - 3/4 teaspoon

Part  3 - Seasoning and Garnishing
  • Oil - 1 teaspoon
  • Mustard seeds - 1/2 teaspoon
  • Urad dhall and Channa dhall - 1/2 teaspoon each
  • Curry leaves - little
  • Coconut pieces - few

Step 1 - Soaking and Grinding
  • Soak varagu rice and channa dhal separately for 4 hours
  • Drain the water from channa dhal and keep it aside.Do not discard water
  • Take soaked varagu rice in a mixer jar (along with water used for soaking).Pour water from dhal also
  • Add the items given under "Part 2 - Grinding" and add more water if needed .Grind it to a thin batter

Step 2 - Perugu Pindi / Curd Upma
  • Heat oil in a kadai.Season with mustard seeds and curry leaves
  • Switch off the stove and pour the ground batter carefully.Also wash mixer jar with 1 cup of water and add it here
  • No matter how thin the batter is it will solidify quickly
  • Switch on the stove and start stiring the mixture in medium flame.It will come together
  • Now add channa dhal and mix well
  • Cover it with a lid and cook in simmer flame for 25 - 30 minutes.Open the lid and stir it every now and then
  • To check whether it is fully cooked or not.Wet your fingers and try rolling a small ball from the dough.It should not be sticky
  • Now garnish with coconut pieces and curry leaves

Millet Perugu Pindi / Curd Upma is ready.Serve with Vatha Kuzhambu