AuthorChef Soju PhilipPulikuthi Upperi- A very traditional and ethnic dish from Palakkad Ayyankar Kitchens. The district is famous for its vegetarian cuisine and much influenced with the neighboring Tamil nadu. Palakkad is known as the Granary of Kerala as paddy cultivation is their main agriculture and possess huge paddy fields in the region. Many communities in the region has a base of Tamil culture and the style and beauty of the cooking is the fine amalgamation of both cuisines to one of the best vegetarian cuisine in the country.
Pulikuthi upperi is made out f seasonal vegetables like pumpkin, raw banana, bhindi etc are cooked with roasted spices and finished with tamarind which will well goes with the lunch meal.
Peel the raw banana and pumpkin, cut it into finger shape.
Wash and cut the ladies finger into batons. Cut the brinjal into one by four , remove the hard seeds and slice into finger shape. Slit the green chillies.
Soak the tamarind in the water, squeeze out the juice.
Dry roast the raw rice, methi seeds and red chilli till the aroma arises, cool it and grind to a fine powder.
Heat little oil, add green chilli,saute raw banana and add turmeric, pour one cup water, salt and cook till the bananas are half done. Add egg plant, pumpkin and ladies finger, cover the pot with a lid and cook on slow flame.
Add ground spices, tamarind water and jaggery as per taste. and stir cook till everything combined well. Cook till the vegetables are done and liquid has absorbed.
Remove from the fire.
Heat coconut oil in a pan, splutter mustard, curry leaves, sprinkle the asafotida in hot oil and quickly remove from the fire and pour over the upperi.
Serve hot with rice and other side dishes.
Ingredients
Directions
Peel the raw banana and pumpkin, cut it into finger shape.
Wash and cut the ladies finger into batons. Cut the brinjal into one by four , remove the hard seeds and slice into finger shape. Slit the green chillies.
Soak the tamarind in the water, squeeze out the juice.
Dry roast the raw rice, methi seeds and red chilli till the aroma arises, cool it and grind to a fine powder.
Heat little oil, add green chilli,saute raw banana and add turmeric, pour one cup water, salt and cook till the bananas are half done. Add egg plant, pumpkin and ladies finger, cover the pot with a lid and cook on slow flame.
Add ground spices, tamarind water and jaggery as per taste. and stir cook till everything combined well. Cook till the vegetables are done and liquid has absorbed.
Remove from the fire.
Heat coconut oil in a pan, splutter mustard, curry leaves, sprinkle the asafotida in hot oil and quickly remove from the fire and pour over the upperi.
Serve hot with rice and other side dishes.
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