Recipe of Borugulu Uppuma


Shantha Damodaran (Family of P. A. Raju Chettiar) is happily married to R. Damodaran, and the couple lived at Coimbatore. This talented vainika is an excellent cook and is a staunch adherent of our native tradition. Shantha Damodaran is an excellent host and her traditional cooking methods add to the flavor of the recipes. She makes sure that her pooja and prayers are completed before her morning meal. The senior homemaker ensures that everyone at home is fed before partaking her share of the food prepared. She continues to enthrall her near and dear by sharing her veena recitals over WhatsApp.


  1. Puffed rice (Pori) – 8 cups
  2. Dried coconut flakes (Koppara) – ½ cup
  3. Fried Bengal gram dhal (Powdered) – ½ cup
  4. Red Chillies (Cut into halves) – 2 nos.
  5. Curry leaves – 6 to 7 nos.
  6. Mustard seeds – 1 tsp.
  7. Green Chillies – 5 nos. (Finely chopped)
  8. Big onion – 1 to 2 nos. (Finely chopped)
  9. Oil – 1 tbsp.
  10. Salt – To taste


Soak the puffed rice for 10 minutes. Heat a pan, add the oil and the mustard seeds. Leave it to splutter and then add the curry leaves, green chillies and red chillies. Add the onion and sauté them for a second.

Add the soaked puffed rice to the pan after squeezing out the excess water. Sauté. Add the powdered Bengal gram dhal, koppara, and salt. Sauté for about 2 to 3 minutes and serve.