Puli upma or tamarind upma

Ingredients

Rice flour: 1 cup
Tamarind juice: a little more than 1/4th cup
Mor molagai(chily soaked in curd and sun dried) or dried red chillies
Mustard seeds: 1/2 tsp
Asofoetida: a lavish pinch
Gingelly Oil: around 4 tbsp
Salt to taste

Procedure

In a bowl mix rice flour, tamarind juice, asofoetida and salt. The mixture should be free of lumps and consistency should be semi soild. In a pan add 4 tbsp oil. Once it is hot, add mustard seeds. When it splutters, add dried red chillies. Keep the flame in medium and add the flour mixture and keep stirring.(If not stirred, the mixture gets stuck at the bottom. The Mixture should come togehter like a ball. At this stage pat the mixture with a flat ladle, holding it vertically. Keep doing this till the mixture dries up and separates out and becomes like upma.(around 10 minutes). Remove from heat and serve.