Thursday, April 12, 2012


'Puliakuthi uppery' - as the name suggests, this side-dish is sour due to the use of tamarind and is made along with non-sour koottaans. This is an excellent accompaniment to ‘keera molagoottal’.

Ingredients –
Tamarind – 1 lemon-sized ball soaked in water
Raw banana – 3 - cubed
Brinjal (long green ones preferred) – 2 – cubed
Bhendi – 100 gms – 1” pieces
Colocassia (chembu)– 4-5 – cubed
Green chilli – 2 (slit and deseeded)
Turmeric powder – ¼ tsp
Salt to taste
Oil – 1 tsp
Mustard seeds – 1 tsp
Urad dal – 1 tspAsafetida - a pinch
Curry leaves - 6
To powder –
Raw rice – 1 tbsp
Boiled rice – 1 tbsp
Fenugreek seeds – ½ tsp
Mustard seeds – ½ tsp
Whole red chilli – 3-4

To make the powder –
Heat 2 drops oil in a small pan. First add the mustard seeds and fenugreek seeds. When they splutter, remove and keep them on a plate. Next, roast both the rice till they are crisp. Add the whole red chillies and stir for a minute and transfer to the same plate. Cool a bit and powder in a mixer. You can store this powder – it is also used for ‘podi pdicha pulungari’.

Method -
Extract the tamarind pulp, add 1- 1 ½ cups of water and add the cut chembu and cook covered for 5-6 minutes till half cooked.
Then add the cut bananas and green chilli to it.
Cook covered for 3 minutes.
Add the brinjal and bhendi and turmeric powder and salt and stir well.
Cook covered for another 5-7 minutes or till the vegetables are tender.
Cook uncovered till most of the water has evaporated.
Add 2 tsps of the powder and stir well.
Heat a tsp of oil in a small pan. Add mustard seeds and urad dal. When they splutter, add asafetida and curry leaves and transfer to the ‘puliakuthi uppery’. 
Mix well and serve hot.
Tips –
If you have dosa molagappodi powder, you can use it instead of the powder mentioned above. In fact I prefer this.
Colocasia leaves (Chembelai) are a delicacy that can be added along with the brinjal while cooking.
© Copyright 2011. Brinda Balasubramonian.

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