Kuzhambu maa umpa is an age old traditional dish of tambrahm household. Rice flour is mixed with tamarind extract or sour curd, spiced up and made into umpa. I have a lot of fond memories of this umpa and my grandma! She used to make the most delicious upma for evening snack. We used to mix sugar and gulp it when it was still hot. The slight charring (kaandhal) is so tasty and we used to fight among ourselves for that! I replaced rice flour with multi millet flour for this recipe.
- 1 Cup Multi Millet Flour
- 3/4 Cup thick sour curd
- 1/2 Tsp Salt
- 1 Tbsp (Cold Pressed) Oil
- 1/4 Tsp Turmeric Powder
- 3 Tbsp Oil
- 1/2 Tsp Mustard Seeds
- 1/2 Tsp Urad Dal
- 1/8 Tsp Asafetida Powder
- 2 Curd Chillies/Green Chillies
- 6 Curry Leaves
- In a pan add oil and do tempering given under the heading seasoning.
- Add curd and salt to the flour and make a thick batter. Add a little water if the batter is too thick. The consistency should be idli batter.
- Transfer this batter to the pan and cook on low heat till the flour is cooked well and becomes crumbly like Upma. This may take at least 10 minutes. Keep the pan covered with a lid while cooking and mix a couple of time in between.
- Serve warm.
1. Increase/decrease curd according to the thickness. Tamarind water can be used in place of curd. Make sure the batter is thick.
2. More chillies can be added for more spicy version.
3. Single millet flour can be used instead of multi millet flour
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