Pulikuthi Upperi is a Palakkad Iyer recipe that is so popular in this community. Is is a tangy blend of stir fried vegetables. We normally use desi vegetables to make this recipe. Here I have used red pumpkin, lady’s finger, brinjal, plantain. We can also make it with one vegetable. It goes best with Molagootal. This stir fry Pulikuthi upperi is totally different from the normal ones we make. It doesn’t call for coconut or paruppu usili. The tangy flavour in this vegetable makes this a unique one. 

Do try out my other Kerala recipes 

Murungai Keerai Molagootal

Aviyal

Mambazha Pachadi

Nellikai Arachukalakki

Thengai varuthu kottina porichozhambu 

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Pulikuthi upperi

Niranjana Sankaranarayanan

Pulikuthi Upperi is a Palakkad Iyer recipe that is so popular in this community. Is is a tangy blend of stir fried vegetables. We normally use desi vegetables to make this recipe. Here i have used red pumpkin, lady’s finger, brinjal, plantain. We can also make it with one vegetable. It goes best with Molagootal. This stir fry is totally different from the normal ones we make. It doesnt call for coconut or paruppu usili. The tangy flavour in this vegetable makes this a unique one.

Do try out my other Kerala recipes 

Murungai Keerai Molagootal

Aviyal

Mambazha Pachadi

Nellikai Arachukalakki

Thengai varuthu kottina porichozhambu 

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Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Side Dish

Cuisine Indian, South Indian

Servings 2

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

Keyword Kerala cuisine, Side dish for idli dosai, Traditional recipe

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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