PULIAKUTHI UPPERY

'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

Method

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.