PULI KUTHI UPPERI (STIR FRIED VEGETABLES WITH TAMARIND PULP)

When my aunty visited my place yesterday, we were discussing about the olden days recipes as she is also a very good cook and much interested in making and feeding her own children as well as grand children.  Though I am aware of the recipe and made it long ago, could not post it.

Puli kuthi upperi is made with certain vegetables viz. lady's finger, raw banana, green brinjal, flat beans, red pumpkin.  Colacasia leaf is also included in this and it is a main ingredient in this vegetable.

This tangy stir fried vegetable can be served as a side dish for dal rice, molagootal rice, rasam rice or as a side dish for chapati too.  It is a unique,  tangy,   recipe of Palakkad (Kerala State) enjoyed specially during rainy season when the colacasia leaf is available abundantly.  The lady's finger is also a unique one which we get long greenish, whitish in colour.

Puli kuthi upperi (stir fried vegetables with tamarind pulp)

Let us look at the recipe now:



Total time taken:
serves : 2-3

vegetables used for this dish

Ingredients:

1 raw banana
1 green brinjal
2 colacasia leaf
6-7 lady's finger
1/2 cup tamarind pulp
a small piece jaggry
salt
turmeric powder
4 tsp coconut oil

for the curry powder

1/2 cup rice
1 tsp methi seeds
4-5 red chilli

curry powder

curry-powder.html

tempering

1 tsp mustard seeds
few curry leaves

Method:

1.  Wash and cut the banana, green brinjal, lady's finger into long pieces as shown in the video. 2.  2.   Put the banana and brinjal in water separately.
3.  Wash the colacasia leaf and fold it as shown in the video

4.  Heat two teaspoon oil in kadai. fry the lady's finger and keep aside
5.  now add the remaining oil and heat it,\
6.  add the mustard seeds when it splutters, add the curry leaves
7.  now add the raw banana and saute for sometime.
8.  now add the colacasia leaf and saute for sometime.
9.  add the tamarind pulp, turmeric powder and salt
10. cover and let it cook for sometime
11. check whether the raw banana is cooked if it is almost cooked add the brinjal and saute for few minutes.
12. when brinjal  is also almost cooked, add the lady's finger, jaggery  and cook the same till the 13. tamarind pulp gets dried up.
14. Now time to add two teaspoon ful of the curry powder. stir well.

How to serve:

Serve hot with chapati, phulka, rice sambhar etc.

Making curry powder

Dry roast the rice, methi seeds, red chilli separately. when it cools, grind to a coarse powder and keep it in airtight container.  this curry powder can be used for any stir fried vegetables viz. lady's finger, yam, raw banana, potato etc.

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