Puli koozh recipe, how to make puli upma

Puli koozh is a tangy breakfast, dinner made with rice, tamarind as main ingredients. Quick and easy to prepare puli koozh. Some call it as puli upma too.

Amma makes koozh for breakfast very often. Because my brother loves koozh, all sort of koozhs like mor koozh, puli koozh or plain koozh. I was not a big fan, even now not very much, upma fan forever 🤩

Whenever the verum arisi dosa batter is leftover, then amma quickly makes koozh with coconut oil and serves as evening snack for us.

I have already posted mor koozh, with millets, thought of posting puli koozh the way amma makes.

In this recipe, have used idli rice, it gives really tasty results. You can also use other varieties too.

After long time I had puli koozh and loved the vazhuk vazhuk koozh that went inside throat like halwa.

Even I gave some to Vj, he too loved koozh. Puli koozh is also called as puli upma or kali.

Step by step photos

1. Wash firstly and then soak idli rice for minimum 3 hrs. Soak tamarind in hot water (¼ cup).

2. After that, drain water and grind the rice with ½ cup water until really smooth.

3. Then extract tamarind juice with another ¼ cup. Set aside.

Heat a kadai with oil. Splutter mustard, add torn red chilli, urad dal, chana dal, asafoetida and lastly curry leaves.

4. Add 2 cups water under sim and add turmeric, salt.

5. Add the ground rice batter immediately and keep stirring as you pour.

6. Keep stirring and at once stage the colour changes as the batter gets cooked.

7. Once translucent and thick, cook covered. Cook for 5 mins and garnish with sesame oil.

Serve hot as such with sesame oil topped or even you can spread the koozh and once cooled, you can cut into pieces to serve easily.

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Puli koozh recipe

Puli koozh is a tangy breakfast, dinner made with rice, tamarind as main ingredients. Quick and easy to prepare puli koozh. Some call it as puli upma too.

Course Breakfast

Cuisine Indian, South Indian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Soak time 3 hours hours

Servings 3

1x2x3x

Cup measurements

Ingredients

• ½ cup Idli rice
• 1 teaspoon Tamarind packed
• ⅛ teaspoon Turmeric
• Salt
• 2 teaspoon Sesame oil

To temper

• 2 teaspoon Oil
• ½ teaspoon Mustard
• 1 teaspoon Urad dal
• 1 teaspoon Chana dal
• 3 Red chilli
• 1 sprig Curry leaves
• ⅛ teaspoon Asafoetida

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Instructions

• Wash, soak idli rice for minimum 3 hrs. Soak tamarind in hot water (¼ cup).
• Drain water and grind the rice with ½ cup water until really smooth.
• Extract tamarind juice with another ¼ cup.
• Heat a kadai with oil. Splutter mustard, add torn red chilli, urad dal, chana dal, asafoetida and lastly curry leaves
• Add 2 cups water under sim and add turmeric, salt.
• After that add the ground rice batter immediately and keep stirring as you pour.
• Keep stirring and at once stage the colour changes as the batter gets cooked.
• Once translucent and thick, cook covered.
• Cook for 5 mins and garnish with sesame oil. Now the koozh will be non sticky like halwa.

Notes

• You can use millet like samai, kuthiraivali, varagu in place of rice. 
• mix tamarind juice, water, salt, turmeric and the ground rice together well and add after tempering. This will prevent lump formation for beginners.
• You can do the same instantly with store bought rice flour too. Just dissolve ¾ cup rice flour in 2 cups water, tamarind extract, turmeric, salt and proceed

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