'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’.
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’.
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.
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.