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Puli upma

Puli upma has 208.7 calories per serving (1 Medium Cup) — that's 104.5 calories per 100g. It provides 4.2g protein, 34.1g carbs, and 6.1g fat. With a medium glycemic index (GI: 62), this recipe is suitable for heart health. The 3.7g of dietary fiber per serving adds to its nutritional value.

Track the exact calories and macros of Puli upma in the Hint app — India's comprehensive recipe and nutrition tracking platform.

Puli upma
  • Serving Size 1 Medium Cup (200 g)
  • Calories208.7 kcal
  • Carbs34.1 g (136.5 kcal)
  • Protein4.2 g (17.0 kcal)
  • Fats6.1 g (55.2 kcal)

Nutrition Label

Puli upma

  • Serving Size1 Medium Cup (200 g)
  • Calories208.7 kcal
  • Carbs34.1 g
  • Fiber3.7 g
  • Sugar4.3 g
  • Protein4.2 g
  • Fat6.1 g
  • Saturated fat1.2 g
  • Mono unsaturated fat2.4 g
  • Poly unsaturated fat2.1 g
  • Cholesterol0.0 mg
  • Sodium335.4 mg

Nutrition per 100g

  • Calories104.5 kcal
  • Carbs17.1 g
  • Fiber1.8 g
  • Sugar2.2 g
  • Protein2.1 g
  • Fat3.1 g
  • Cholesterol0.0 mg
  • Sodium168.0 mg

1 serving = 199.7g

Cooking time: 5 minutes

Serves: 3 persons

Ingredients

Tamarind
30 Grams
Milled raw rice
100 Grams
Coriander leaves
20 Grams
Curry leaves
20 Grams
Asafoetida
0.5 Tea Spoon
Chillies red
5 Grams
Mustard seeds
1 Tea Spoon
Rice bran oil
1 Table Spoon
Salt
0.5 Tea Spoon
Water
400 Milliliter

Instructions

1
Make rice rawa
Soak raw rice in a bowl of water for about 2 hours. Drain the water and spread the rice on a kitchen towel until the moisture is absorbed. Transfer this rice to a mixer and grind it coarsely, to the consistency of regular rava.
2
Extract tamarind pulp
Meanwhile, soak tamarind in water and set aside for 5 minutes. Squeeze out the pulp and strain the clear liquid. Set aside until use.
3
Add seasoning
Heat oil in a thick bottomed kadai on medium heat, add the mustard seeds and let it splutter, add curry leaves, dry red chillies and hing.
4
Simmering
Stir in the rice rava and add tamarind water. Cook over low heat stirring continuously.Cook until the tamarind upma mixture comes together.
5
Serving
Garnish with coriander. Serve hot with green chutney or pickle.

Glycemic Index

62 Medium
Low
Medium
High

Likely to produce a moderate blood glucose rise; pair with protein/fiber for better stability.

How to flatten the spike

  • Pair this dish with a protein source (dal, paneer, eggs, fish, or curd).
  • Add a fiber-rich side salad or non-starchy vegetables.
  • Avoid combining this with another high-carb side in the same meal.

Compare & Substitute

NutrientPuli upmaPuli rava upmaCurd riceDahi Bhat
Calories208.7 kcal200.9 kcal171.6 kcal171.6 kcal
Carbs34.1 g30.9 g33 g33 g
Protein4.2 g5.4 g4.7 g4.7 g
Fat6.1 g6.2 g2.3 g2.3 g
Fiber3.7 g6 g2.3 g2.3 g
Sugar4.3 g4.7 g0.4 g0.4 g
Sodium335.4 mg335.4 mg211.5 mg211.5 mg
Cholesterol0 mg0 mg3.1 mg3.1 mg

Health Goals Suitability

Weight Loss

At 208.7 kcal per serving, this can fit into a weight loss diet with mindful portion control. Pair with a fiber-rich salad to improve satiety.

Diabetes

Moderate glycemic index (GI: 62). Adding a fiber-rich side dish can help moderate the blood sugar response.

Muscle Gain

Low protein content (4.2g per serving) — not sufficient alone for muscle building. Combine with high-protein sides like paneer, eggs, chicken, dal, or a protein shake to reach 25-30g protein per meal.

Heart Health

Zero cholesterol and low saturated fat (1.2g) make this heart-friendly.

PCOS

Moderate-to-high GI (62) can spike insulin — Women with PCOS should pair this with fiber-rich vegetables and a protein source to improve the insulin response. Consider replacing refined ingredients with whole grains or millets.

Thyroid

No goitrogenic ingredients — generally safe for thyroid conditions. The spices aid digestion, which can be sluggish in hypothyroidism.

Portion Guidance

Weight Loss

1 Medium Cup (~199.7g) or slightly less. Pair with a high-fiber side like cucumber raita or salad to feel full on fewer kcal.

Muscle Gain

1 Medium Cup (~199.7g) plus a protein-rich addition (100g paneer, 2 eggs, or 1 cup dal) to hit 25-30g protein per meal.

Diabetes

1 Medium Cup (~199.7g). Pair with whole wheat roti (not rice) to lower glycemic load. Eat protein and fiber portions first, carbs last.

General

1 Medium Cup (~199.7g) provides a balanced portion. Adjust based on your daily kcal target — track accurately in the Hint app.

Recipe Modifications

Boost protein

Add 50g paneer, a boiled egg, or a side of sprouted moong dal. Stirring in 1 tbsp of peanut butter also adds 4g protein.

Lower glycemic load

Replace refined flour (maida) with whole wheat atta, or swap white rice with brown rice or millets like jowar/bajra.

Make diabetes-friendly

Replace potato with cauliflower or bottle gourd. Add a squeeze of lemon — the acidity lowers glycemic response.

Meal prep friendly

Puli upma stores well for 2-3 days refrigerated. Reheat on stovetop for best texture. Prepare ingredients in advance for quick weeknight cooking.

Common Mistakes

Adding salt without measuring

Why it matters: Excess sodium increases blood pressure risk. Indian cooking already uses salt-heavy ingredients like pickles and chutneys alongside.

Fix: Use ½ teaspoon salt and taste before adding more. Account for sodium from other meal components.

Not measuring serving size

Why it matters: The nutrition values are for 1 standard serving. Eating 2-3x the serving means 2-3x the kcal (417.4-626.2 kcal).

Fix: Use the Hint app to scan and log the exact portion you eat for accurate tracking.

Pairing with another high-GI food

Why it matters: Eating rice with another starchy dish doubles the glycemic load, causing sharp blood sugar spikes.

Fix: Choose one carb source per meal. Pair with roti instead of rice, or add a protein-rich side.

Frequently Asked Questions

Scientific References

  1. Increased dietary fiber intake is associated with lower body weight

    Slavin JL (2005). Dietary fiber and body weight. Nutrition.

    DOI: 10.1016/j.nut.2003.09.004
  2. Portion control is one of the most effective strategies for managing calorie intake and body weight

    Rolls BJ (2014). What is the role of portion control in weight management? International Journal of Obesity.

    DOI: 10.1038/ijo.2014.82

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