Uppu Pindi
Uppu Pindi with Chintapandu Pachadi
U for Uppu Pindi. This is a very typical Andhra breakfast recipe. I don't remember having had this in my childhood. But it is one of the signature dishes from my MIL. 


Usually the Rava used for this is made at home by soaking rice overnight, draining it out and drying it on a cloth and then grinding it in rava/sooji/semolina consistency. But I had some store bought rice rava in my pantry which I used up for this delicious upma.


Some versions of Uppu pindi have moong dal/pesara pappu in there but since I wanted to make the authentic MIL version, I refrained from adding it. I was tempted to add some veggies too, may be next time!
Here it is for Day 6 of BM#15.


Ingredients - 


Rice Rava 1 cup
Onions finely chopped 3 Tbsp (Optional)
Salt to taste
Green Chillies chopped 2-3 (or per taste)
Ginger grated 1 tsp
Water 2 cups
Seasoning (Oil 1 Tbsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin Seeds 1/2 tsp, Mustard seeds 1/2 tsp, Peanuts 3 Tbsp, curry leave few, Dry Red Chilli )
Lemon Juice as needed (optional)


Uppu Pindi


Method Of Preparation -


In a heated pan/kadai, add a few drops of oil and roast the rice rava until it attains a shade of golden brown. Set aside.


In the same kadai, add oil and the rest of the seasoning ingredients. After the peanuts are fried and the mustard seeds pop, saute the onions until they are translucent.


Add the chopped green chillies, grated ginger and fry for a minute. 


Pour 2 cups of water and let it come to a rolling boil. Reduce the heat, add salt and gently mix in the rice rava.


Mix well and cover with a lid. Let the rice rava cook under steam for about 10 min. Make sure it is cooked on low heat under cover.


Check to see if is cooked through. Usually there would be a crust formed at the bottom of the pan and that signifies the done-ness as well. Fluff it with the ladle, the texture should be more or less powdery.


Remove from fire and squeeze in some lemon juice if preferred.


Serve with Coriander chutney or tamarind chutney or mango pickle. These are the traditional choices. But feel free to serve with any chutney of your choice.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15.   


Preparation Time 25 min
Serves 2
Posted by Harini R on Saturday, April 28, 2012

15 comments

  1. Champa Says:
  2. My mother made it all the time. It was cheaper than the wheat rava/Soji to feed a crowd. Nice.

     
  3. liked the name...uppu pindi...and also the recipe...and the photo..i liked everything about this post

     
  4. Satya Says:
  5. it is the best dinner for busy day...looks superb n perfect..yummy
    Super Yummy Recipes

     
  6. Priya Says:
  7. My kind of food, its been a while i had it..Uppu pindi looks yummy..

     
  8. Suma Gandlur Says:
  9. My grandma used to make it with a simple tadka since they didn't eat onions. Love it.
    And this chintapandu pachadi is a staple at my mother's place. Used to be an absolute favorite side dish for dosas / upmas. I have always seen it in a dark brown shade though.

     
  10. Tempting and delicious one,my all time favorite.

     
  11. Great Breakfast option!

     
  12. Jayanthi Says:
  13. Harini, upma is my favorite. I don't get to make upma much as H just doesn't like it. Your look so good and I absolutely feeling so satisfied just seeing it. Good one!!!

     
  14. Preeti Garg Says:
  15. look too yumm

     
  16. Aarthi Says:
  17. looking so good..

     
  18. This upma is new to me..like this new version:)

     
  19. another new recipe for me...looks nice and fluffy

     
  20. Vardhini Says:
  21. My family's favorite upma .. looks inviting.

    Vardhini
    CooksJoy

     
  22. Kalyani Says:
  23. arisi upma (broken rava upma) is soo much a dinner alternative at home, esp on weekdays !

    loved the thokku along with it. is that GOnghura ?


    Kalyani
    Sizzling Tastebuds
    Event : Pickles & Preserves Fest + Giveaway
    Event : CWS - Oats

     
  24. PJ Says:
  25. Simple,easy yet filling breakfast...

     
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