Pulikuthi Upperi is a traditional dish from Palakkad, known for its bold, tangy flavours and unique texture. This authentic South Indian stir-fry combines vegetables like Lady’s finger, Pumpkin, Yam, or Brinjal with a flavourful tamarind-based masala, creating a dish that’s both satisfying and full of earthy spice. Roasted rice and spices ground into a coarse powder add a delightful crunch, while the signature tempering of mustard seeds, dried red chilies, and curry leaves brings in a fragrant South Indian flair.
Key Ingredients of Pulikuthi Upperi
- Vegetables: Common choices are pumpkin, yam, or brinjal, but other firm vegetables can also be used.
- Tamarind: Provides the dish with its signature tangy flavour.
- Spice Blend: A roasted mix of rice, dried red chilies, and fenugreek, ground into a coarse powder for texture and taste.
- Tempering: Mustard seeds, curry leaves, and dried red chilies are essential for giving the dish a classic South Indian tempering.
Why Pulikuthi Upperi is Special
- Authentic Flavours: The tamarind gives the dish its iconic sourness, while the roasted spices and lentils add a nutty depth.
- Great with Rice: Pulikuthi Upperi pairs perfectly with hot steamed rice and simple dishes like sambar, rasam, or dal.
- Healthy and Versatile: This vegetable stir-fry is packed with nutrients, and the vegetables can be customized to what’s available.
How to Serve Pulikuthi Upperi
Pulikuthi Upperi is typically served as a side dish alongside rice, sambar, or rasam. Its tangy, spiced flavours balance well with mild curries or even curd rice. It’s a great addition to any South Indian meal and offers a comforting, home-style taste that’s hard to resist.
This vibrant dish is perfect for those who love traditional Tamil Nadu cuisine, especially if you enjoy bold and tangy vegetable preparations!
Do try out my other Kerala recipes
Thengai varuthu kottina porichozhambu
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Pulikuthi upperi
Equipment
- Pan
- Mixie
Ingredients
- 1/2 Plantain (1 cup)
- A small piece Red pumpkin (1 cup)
- 2 Nos Brinjal (1 cup)
- 4 Nos Lady’sfinger (1 cup)
- Lemon size Tamarind
- A small piece Jaggery
- 1/4 tsp Asafoetida
- 1/4 tsp Turmeric powder
- As req Salt
To roast & grind
- 2 tbsp Raw rice
- 1/4 tsp Fenugreek
- 2 Nos Red chilli
For Tempering
- 2 tsp Coconut oil
- 1 tsp Mustard
- Few Curry leaves
Instructions
- Chop all the four vegetables lengthwise.
- Keep the plantain and brinjal in water to avoid discolouration.
- Take tamarind in a bowl, add water, boil and extract juice from it.
- Tamarind extract is ready.In a pan dry roast raw rice, fenugreek, red chilli.
- Keep the flame low and roast else the rice will turn black. Roast until they are light brown.
- Allow the roasted ingredients to cool and grind them to a powder.
- In a pan, add coconut oil, splutter mustard seeds. Once they crack add curry leaves, jaggery, turmeric powder, salt and asafoetida.
- Then add the chopped vegetables, saute for a minute and add tamarind extract.
- Cook the vegetables but at the same time donot make it mushy.
- By the time the vegetables are cooked, the vegetables would have absorbed the tamarind extract.
- At this time add the ground powder and mix well.
- Allow it to cool and serve.
- The stir fried vegetables will stay separate and tastes yum with Molagootal saadham.
Video
INSTRUCTIONS
- Chop all the four vegetables lengthwise. Keep the plantain and brinjal in water to avoid discolouration.
- Take tamarind in a bowl, add water, boil and extract juice from it. Tamarind extract is ready.
- In a pan dry roast raw rice, fenugreek, red chilli. Keep the flame low and roast else the rice will turn black. Roast until they are light brown.
- Allow the roasted ingredients to cool and grind them to a powder.
- In a pan, add coconut oil, splutter mustard seeds. Once they crack add curry leaves, jaggery, turmeric powder, salt and asafoetida.
- Then add the chopped vegetables, saute for a minute and add tamarind extract.
- Cook the vegetables but at the same time donot make it mushy.
- By the time the vegetables are cooked, the vegetables would have absorbed the tamarind extract.
- At this time add the ground powder and mix well.
- Allow it to cool and serve.
- The stir fried vegetables will stay separate and tastes yum with Molagootal saadham.
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Thank you !!
Wonderful recipe! I never heard of this before, thanks for sharing.
Thank you Megala… There are lot of palakkad iyer recipes which ppl are not making today. So I digged into all these for Vikatan Magazine. Recipe from my grandmom.
Oh! Thats great! 🙂
Sounds interesting, never heard of ot. once I’ll be free, I am surely going to try this.
Looks super delicious.
Thank you Hemaji… This is a traditional dish which is getting vanished day by day.
This is something new…but I must say this way we can add many vegetables in our diet…looks great
Thank you Amrita
Wonderful and delicious recipe with the goodness of veggies . Yet to try this flavorful recipe.
Thank you Preethi 🙂
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