I don’t remember where I first tried uppuma in South India, but I knew it was a flavour my taste buds craved again. After I left India, I scoured a bookshop in Tanzania and came across a South Indian cookbook with the very recipe inside.

Curry leaf chutney

It’s a great dish with dahl but lately, I’ve discovered karuvepillai thuvayal (curry leaf chutney) that makes it taste even better. I found this recipe in Simply South by Chandra Padmanabhan.




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