Monthly Archives: March 2013

Uppudu Pindi


This is a very simple tiffin that is typical of Andhra Pradesh. It consists of rice rava, or coarsely ground rice flour. It is light, non-spicy, easy to prepare, and can be eaten cold or hot.



2 cups rice rava
4 cups water
1tsp salt
few curry leaves
3/4tsp aavalu (mustard seeds)
1tsp mina pappu (urad dal)
1tsp jeera
2 dry red chillies


  • In a vessel put in 1 1/2tsp oil and put in the tadka items
  • Once the mustard starts to pop, and the urad dal turns brownish, add the water, salt and curry leaves and put on the lid.
  • Once the water is boiled, slowly add the rice rava while constantly stirring.
  • Once the entire rice rava has been added, put the lid again, and stir intermittently until the upma is done.
  • The upma will start sticking to the bottom of the vessel, and also the rice rava will be  visibly cooked when done.

You can serve this upma with kandi pachadi, any pickle or curds.


2012 in review


The stats helper monkeys prepared a 2012 annual report for this blog.

Here’s an excerpt:

600 people reached the top of Mt. Everest in 2012. This blog got about 8,300 views in 2012. If every person who reached the top of Mt. Everest viewed this blog, it would have taken 14 years to get that many views.

Click here to see the complete report.