Mor upma

This upma is my mother-in-law's original recipe. She makes it with arisi maavu/ Rice flour. I tried it with wheat flour/ godhumai maavu/ atta and it tasted great too.

Ingredients:

Rice flour/ Arisi maavu                                                 1 cup
Curd/ Natural plain yogurt                                              Just enough to make it to a stiff dough
Green chillies                                                               3 nos
Salt                                                                              As needed

To temper

Oil                                                                              5 tblspns
Mustard seeds                                                              1/2 tsp
Urad dal/ Uluthamparuppu                                             1 tsp


Method

1. In a mixing bowl, add rice flour/arisi maavu, salt, green chillies cut to very thin rings.
2. Add curd/ natural plain yoghurt little by little and make it to a stiff dough.
3. Heat a stir fry pan and add oil, mustard seeds to splutter, add uluthamparuppu/urad dhal and fry until golden brown. 
4. Add the dough and start cutting it to small pieces with the mixing spatula. Soon after adding the dough turn the flame to low and proceed. Roughly cut to 4-6 pieces at first and mix so that the oil has coated the surface. 
5. After coating the cut pieces with oil, increase the heat to medium so let it cook for 2 mins like that. Now start cutting it to small pieces. People who are familiar with tamil cooking will know about paruppu usili. The upma just becomes like a crumble and will resemble like a paruppu usili if the process is continued. 
6. Let it get roasted to golden brown. Switch off the stove and serve it hot. 

Usually this upma can be had as such without any side dish as yogurt provides enough sourness and green chillies enough heat. 

Now the same upma with the wheat flour/ Godhumai maavu/ Atta version

This version of upma just takes half the amount of oil and half the amount of time to cook, as wheat cooks in very fast and in very less oil for the same resultant output. 

Ingredients:

Wheat flour/ Godhumai maavu                                      1 cup
Curd/ Natural plain yogurt                                              Just enough to make it to a stiff dough
Green chillies                                                               3 nos
Salt                                                                              As needed

To temper

Oil                                                                              2.5 tblspns
Mustard seeds                                                              1/2 tsp
Urad dal/ Uluthamparuppu                                             1 tsp


Method

1. In a mixing bowl, add wheat flour/godhumai maavu, salt, green chillies cut to very thin rings.
2. Add curd/ natural plain yoghurt little by little and make it to a stiff dough.
3. Heat a stir fry pan and add oil, mustard seeds to splutter, add uluthamparuppu/urad dhal and fry until golden brown. 
4. Add the dough and start cutting it to small pieces with the mixing spatula. Soon after adding the dough turn the flame to low and proceed. Roughly cut to 4-6 pieces at first and mix so that the oil has coated the surface. 
5. After coating the cut pieces with oil, increase the heat to medium so let it cook for 2 mins like that. Now start cutting it to small pieces. People who are familiar with tamil cooking will know about paruppu usili. The upma just becomes like a crumble and will resemble like a paruppu usili if the process is continued. 
6. Let it get roasted to golden brown. Switch off the stove and serve it hot. 

Usually this upma can be had as such without any side dish as yogurt provides enough sourness and green chillies enough heat. 

The wheat version of upma is a little bit moist and gets roasted very fine too. So if one tries the rice flour version and finds it too dry for their palette, the wheat version is the greatest alternative. It is roast and crumbly while being moist, and to me has a great flavor than the rice flour version.