Pulikuthi Upperi

A tangy blend of stir fried country vegetables best describes Pulikuthi upperi. Yet another palakkad special. This yummy curry serves as a great side dish with the mild molagootal. The upperi also goes well with rasam. It is usually prepared with a variety of country vegetables like Raw bananas, Brinjal, Okra, Pumpkin, and Colocassia leaves (Arbi Leaves). It can be made with a combination of any of these vegetables or can be made with only raw bananas.

I have updated the recipe with an alternate method, which I feel comfortable with. Though traditionally, all the veggies are cooked in the tamarind water until done, I find the end result to be very mushy which is not the way I like it, though my grandmother makes the perfect upperi with this method itself. But just for my convenience I have started using the the second method which is a good alternate method, if you don't like your upperi mushy and soggy. So let’s get on with the recipe:

Ingredients                  (Serves: 3-)

1. Raw Bananas – 2, medium sized
2. Yellow Pumpkin – 200 gms
3. Brinjals – 3 – 4
4. Lady’s finger – 10
5. Tamarind – A gooeseberry sized ball
6. Asfoetida a pinch
7. Turmeric Powder – a pinch
8. Jaggery – a little
9. Salt to taste

To grind

1.  Raw rice – 3 tbsps
2. Fenugreek/methi seeds – ½ tsp
3. Dried Red Chillies – 3 -4

For Seasoning

1. Mustard Seeds – 1 tsp
2. Curry Leaves – a few
3. Coconut Oil – 1 tbsp

Method- 1

1. Cut all the vegetables lengthwise into about 1 ½ inch pieces. 
2. Soak tamarind in hot water for about 10 mins. Extract thick tamarind extract.
3. In a vessel, add the vegetables and the tamarind extract. Add a pinch of turmeric powder, asafoetida, salt to taste and a bit of jaggery. Cover the vessel and cook till vegetables are done. Once the vegetables are cooked and if some water remains then cook without cover till the water evaporates.
4. In the meanwhile, dry roast the ingredients mentioned under the to grind section. While roasting first add rice, once it starts changing color then add methi seeds and chillies as these will roast very quickly and if add in the beginning itself will get burnt. Cool and grind to a fine powder.
5. Heat a non stick kadai with about 1 tbsp of coconut oil, add mustard seed. Once the seeds splutter, add curry leaves and then add the vegetables cooked in tamarind extract. Let it roast for some time stirring in between. After the vegetables are roasted well, add the curry powder. Mix it well. Take care not to mash the vegetables while stirring.

Delicious Pulikuthi Upperi is ready!

Method 2

1. Heat a non stick kadai with oil, splutter mustard seeds, curry leaves and asafoetida.
2. Add the raw banana pieces and turmeric powder. lower the heat to medium and cook covered till the raw banana pieces are 3/4 cooked. Keep stirring in between and sprinkle some water if required.
3. Now add the brinjal, lady's finger and pumpkin pieces. add salt to taste and mix well.
4. Cook covered for 4 to 5 minutes or until all the veggies are cooked.
5. In the meanwhile, extract a thick tamarind juice with about 1/2 cup of water add this tamarind extract to the cooked veggies, add the jaggery now if using and cook uncovered on medium heat stirring occasionally until all the moisture has evaporated.
6. Now add the roasted and ground powder mix well and remove from heat. You can cook for 3 to 5 minutes on low heat after adding the powder if you like.

Note: 

1. Add Raw Bananas first let these be half done then add brinjals, lady’s finger and Pumpkin as these take lesser time to cook.
2. Adjust the amount of tamarind depending on the quantity of vegetables used.

Paruppu Thogayal

This is a very easy and healthy dish. Paruppu Thogayal and Vatha Kuzhambu is an excellent combination. Try this blend of moong dal, fresh coconut and red chillies and you are bound to have your fingers licking. Though it can be prepared using tuar dal but I prefer moong dal.

Ingredients                       (Serves: 3- 4)

1.      Split yellow moong dal – 1 cup

2.      Fresh grated coconut – 1 cup

3.      Dried Red Chillies – 1

Method

Heat a pan and dry roast the moong dal on medium flame till the dal turns slightly red. Wash and drain the dal. Soak dal with red chillies for about 30 mins in water. Drain all the water and grind the dal, chillies and coconut with salt into a thick paste adding little water. Serve as accompaniment with white rice and vathakuzhambu.

Verum Arisi Adai

The name “verum arisi adai” literally means only rice adai.  This is the lesser known cousin of the Adai family.  It was my father’s favorite tiffin. Whenever my mother used to grind for idly/dosa, there would be surely some verum arisi maavu too. But many people really don’t know about this adai. Yet another palakkad speciality.

I remember eating this adai for breakfast for more than a month, everyday, post both my deliveries. After childbirth, I had to be on a strict diet better known as pathiyam. I thank my stars that Verum Arisi adai was on my pathiya menu!

Traditionally this dish is prepared by taking a big lemon sized ball of dough and patting it into a round on the tava with some water. Some holes are made on it and oil is poured in and around the adai. It is to be cooked on slow flame on both sides till the adai is nice golden and crisp. This is how my pati makes. My mother adapted it in her own style and here is her recipe:

Ingredients

1.       Par boiled rice – 2 cups

2.       Fenugreek /methi seeds – 2 tsps

3.       Salt to taste

Method

Soak the rice and methi seeds for 3 – 4 hours and grind into a thick paste. Add the required amount of salt and allow it ferment for about 8 – 12 hrs. When you want to make the adai, take the required amount of rice paste and dilute it with little water. The batter should not be very watery.  Heat a tava and pour a ladleful of batter on to it. Spread it into a thick dosa. You’ll find small holes forming on the adai by itself. Also make a small hole in the middle of the adai. Pour a teaspoon of oil around the adai and in the holes too. Cook on medium heat till both sides turn golden brown.

Serve immediately with gunpowder (molaga podi), or any pickle.

Note: You can add grated coconut or drumstick leaves for extra taste.