1. Soak both the types of rice in water for 2-3 hours.
2. Soak the tamarind in water, extract the juice and keep aside.
3. Drain water from the soaked rice and add this to grinder along with the red chilli, grated coconut, salt and asafoetida.
4. Grind to a sooji like batter.
5. To this add tamarind extract and stir it well
6. In a heavy-bottomed pan, add some oil and mustard seeds. When the mustard seeds start to sputter, add the channa dal, urad dal and curry leaves and fry till the dals turns golden brown color.
7. To this add ground batter and keep the flame low till the oil separates from the upma.
8. Serve the delicious puli upma with raw onions.

Recipe & image courtesy: www.subbuskitchen.com