Pulusu Uppindi (Huli Uppittu)

# of servings:  4
Preparation Time:  10 mins	Cook Time:  35 mins

Soft on the stomach and delectable to the palate, this is a staple in many homes in Karnataka. It tastes very different from the regular uppindi/uppittu/upma.  Roasting rice for this dish takes a little time and patience.  But the end result is well worth it!  

Ingredients:

• Rice - 1.5 cups
• Water - 5 cups
• Papdi lilva - 1 cup (or) Peanuts - 0.25 cup
• Onions - 2 medium
• Green chilies - 12 
• Tamarind paste - 2 tsp
• Jaggery (or) brown sugar - 4 tsp
• Salt
• Mustard seeds - 1 tsp
• Urad daal - 2 tsp
• Channa daal - 2 tsp
• Grated coconut - 0.5 cup
• Coriander leaves - 1 fistful
• Oil - 2 tbsp

Method:

• Roast the rice in a vessel until it turns red and aromatic ('Saute' mode in IP)
• Allow it to cool down for a few minutes and pulse it in a blender jar.  The rice should become a coarse powder, not a fine flour
• Chop the onions and slit the green chilies in the middle
• Add 1 tbsp of oil to a vessel ('Saute' mode in IP)
• Saute mustard seeds, urad daal, channa daal, peanuts (or) papdi lilva
• Add onions and saute well
• Scoop them all out into a cup
• Add the remaining oil to the vessel and heat 
• Add the slit green chilies and saute till they change color and turn white with blisters
• Add the 5 cups of water, tamarind paste, jaggery and salt to it. (If using tamarind fruit, the soaked water should be part of the 5 cups of water)
• When it comes to boil, reduce the heat to low and pour the coarse rice flour into the centre of the vessel.  Make sure to not stir or spread the flour around.  It is important to pour it continuously at one spot so that it forms a mound (see pic)
• On medium heat, allow the water to boil gently for 12 minutes 
• With a wooden stick or the back of a wooden ladle, stir the flour from the middle going outwards.  This ensures no formation of lumps while incorporating the ingredients together
• Add the sauteed onions, etc that was kept aside
• Mix well so that everything is blended evenly and turn off the heat
• If need be, add another half cup of warm water, mix and cover it for 5 minutes
• Serve hot with a garnish of grated coconut and chopped coriander leaves

Tips and Tricks:

• It is essential to roast the rice well in the beginning.  If preferred, this step can be done ahead of time so it reduces the cooking time later
• When the rice is pulsed in the blender, it will have some fine powder along with the coarse powder.  It is normal and the whole thing should be poured into the boiling liquid
• Pouring the rice powder in the middle is essential to avoid the formation of lumps

Pictures: 

Final Outcome: