Tamarind Tofu Rava Upma

A favorite South Indian delicacy is protein-enriched with tofu, still preserving its unique taste. This upma by itself is a complete meal when served with a small green salad and pachadi (ratia).

Ingredients:

1 lb. tofu, frozen for 3 to 6 months

1 1/2 C. regular cream of wheat

5-6 T. oil

1 1/2-2 t. mustard seeds

5-6 dry red medium chili broken into pieces

2 t. urad dhal, picked clean

1/4 t. asafoetida powder (optional)

5-10 green curry leaves chopped (optional)

2-2 1/2 T. tamarind paste (Tamcon)

1 t. turmeric powder

1 T. salt (adjust as needed)

Method:

1. Thaw the frozen tofu using one of the methods given on the cooking tips page of this blog. 

2. Dissolve the tamarind paste, salt, and turmeric with 2 1/4 C. cold water. (If using Indian tamarind paste "Tamcon" one need not have to filter the dissolved juice, but if one uses "concentrate cooking Tamarind" from Thailand, it is better to filter the dissolved juice to remove the gritty rind) 

3. Dry roast/toast the cream of wheat in a non- stick Dutch-oven until lightly browned (about 3-4 min.) over medium-high heat, stirring constantly. Transfer the roasted cream of wheat to the tamarind-salt water and mix well. 

4. Wash the thawed tofu in cold running water and squeeze out as much water as possible. Then finely crumble the tofu (use a food processor) and mix it with the cream of wheat/ tamarind mixture.

5. Heat the oil in a Dutch-oven over medium-high heat for a minute. Add the mustard seeds and cover the pan. The seeds will pop in about 2 minutes. Reduce the heat to low. Open the pan, then add the urad dhal, broken chilies and fry the mixture, stirring until the dhal turns to a light brown (about 1-2 min.). Add the asafoetida then curry leaves and stir. Transfer the tofu/cream of wheat mixture to the Dutch-oven. Mix well to distribute the oil and spices. Level the upma and cover. Cook on medium to medium-low heat partially covered for 15 minutes turning occasionally. Taste the upma and if needed add salt to taste. Serve with cucumber, tomato pachadi (ratia). Will serve for 4-6.