BANDLI MAAVU aka TAMARIND UPMA, how to make rice powder upma in tamarind sauce

Whoa!! Whoa!! whoa!!
Here comes another signature dish from my maternal home...SALEM!!!
I very much doubt whether anyone makes this upma...and if anyone makes, whether they make with this much dexterity with which my mom used to make...till today, we all say, nobody can make like her.......whenever I used to go to Salem, my mom or my sister will make this in huge quantity so that I can gulp it down for 2-3 days.....now, only the memories are there , ever fresh in my mind and heart...both my mom and sister aren't there.....😭😭
Here is a very very tasty upma...with amazing grainy texture...of course, it needs Shraddha and Saburi...faith and patience...
Please check my Glossary for any unknown terms.
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Ingredients

Raw rice - 1 cup

Tamarind paste - 1 tbsp

Water - 2 cups

Salt to taste

Turmeric powder

To Season

Gingely oil - 4-5 tbsps

Hing powder - 1/2 tsp

Mustard seeds

 1 tsp

Split urad dhal - 1 1/2 tsps

Green chillies - 3, chopped fine

Red chillies - 2-3, broken

Curry leaves - handful

Recipe Cuisine: South Indian; Category: Breakfast/dinner/tiffin

Prep time: 15 mts; Cooking time: 30 mts

Serves 2

Heat a non stick pan, take the measured rice, keep on slow fire, and roast till it gets....

Golden like this...allow it to cool down..and..

and blend to a fine powder like this.

Put this powder in a bowl, add tamarind paste, turmeric powder and salt to taste

and add 2 cups of boiling hot water

mix well, and allow to rest for minimum  2-3 hours..or even more. Keep it covered with a lid.

Heat oil in a non stick pan, and add the above mentioned seasonings

both the chillies and curry leaves added too

And, now this rice powder, well soaked in tamarind paste. Initially it evokes a fear, as to how this paste will become a grainy upma...don't worry...that's why this much oil is needed.

Mix well

Picture below shows the various stages of the Upma, as we keep stirring patiently, the lumpy paste become grainy minute by minute, and finally, almost after 30 minutes of patient stirring, your tiffin is ready!!

Tastes awesome when it is hot...stays very very fresh and good for a week at least in fridge. In the earlier days, my mom never used to refrigerate it...but nowadays, times have changed..even groceries have to be refrigerated...

Nothing is needed as a side for this upma...just a bowl of curds...

This post first appeared in www.malpatskitchen.com

Categories: South Indian Breakfasts, Tiffin Varieties