Perugu Pindi ( Curd Upma)

Perugu Pindi 

So, So, Soft, Perugu Pindi or Curd Upma is a Vysial Special dish. We make this upma for breakfast. I learnt this recipe from my very close friend Bhanu Pinni when I lived in Trichy. Thanks Bhanu Pinni for sharing this recipe. This Upma goes well with any chutney or Venthiya Kuzhambu and thick chilled curds .


Raw rice – 1 and 1/2 cups ( wash and soak in sufficient water overnight )

Channa dhal – 2 tablespoons ( wash and soak in  water for 2 hours. Do not soak the Channa dhal with the rice, soak it separately )

Chopped green chillies – 2

Freshly grated coconut – 1/2 cup

Salt to taste

Thick curds – 1 cup

Water – 1 and 1/2 cups

To Season

Oil – 3 tablespoons

Coconut oil – 1 tablespoon

Mustard seeds – 1 teaspoon

Urad dhal – 1 tablespoon

Asafoetida powder – 1/4 teaspoon

To Garnish

Finely chopped curry leaves – little

Perugu Pindi served with Vendakai (ladies finger ) Venthiya Kuzhambu 


Drain the rice. Take a big blender jar. Add the soaked and drained rice, grated coconut, chopped green chillies, salt to taste and curds. Blend to a little coarse paste. Heat a non stick pan. Keep the flame on medium. Season. Add the ground paste. Add the drained Channa dhal. Mix well. Add 1 and 1/2 cups of water. Mix well. Cover the pan and keep on sim flame. Leave it for 25 to 30 minutes on sim flame till the Upma is cooked.Stir in between gently.  The Upma will crumble and become like sand when cooked.  Switch off the stove.  Garnish. Mix gently. Serve hot.

Chef’s Tips

1) Always cook this Upma on simflame, it will not discolour.

2) Do not add more than 2  greenchillies if you want a white coloured upma. If you add more green chillies the Upma will turn to a light green colour.

3)Do not  soak the Channa dhal overnight, it smells.





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