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 Oil
- 1/4 Tsp Turmeric Powder
- 1 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
- Do tempering given under the heading seasoning and add it to the flour.
- Add curd and salt. Make a thick dough. The consistency should be thicker than idli batter.
- In a 2 ltr cooker add 1 tbsp oil and 2 tbsp water. Mix well.
- Place a small coffee tumbler filled with water on one side. Spread the batter on water, oil layer.
- Close and cook the batter on high heat for 2 whistles.
- Once done, switch off and release pressure manually. Take out the tumbler .
- Now, break the cooked batter with a dosa ladle and mix thoroughly.
- You may find slight charring at the bottom which is the beauty of this dish. It tastes great.
- Serve warm.
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1. Water in the tumbler helps in building up steam inside the cooker. So don’t skip that.
2. For making this umpa in traditional method, use a pan, do seasoning and prepare umpa by cooking the batter by adding more oil.
3. Increase/decrease curd according to the thickness. Tamarind water can be used in place of curd. Make sure the batter is thick.
4. More chillies can be added for more spicy version.
5. Single millet flour can be used instead of multi millet flour