Pulikuthi Upperi Recipe - Spicy & Tangy Palakkad Poriyal Recipe
The Pulikuthi Upperi Recipe is a Kerala Iyer recipe from the Palakkad region of South india. The vegetables like raw banana, pumpkin & bhindi are tossed in spices and tamarind to make a healthy dry vegetable sabzi.
Pulikuthi Upperi Recipe is a traditional Palakkad style mixed vegetable sabzi/ poriyal cooked with tamarind and finished with a freshly prepared spice mix. The vegetables used in this recipe are preferably country vegetables like - white or yellow pumpkin, raw banana, lady finger, broad beans.
In this recipe of Pulikuthi Upperi Recipe we have used raw banana, yellow pumpkin and lady fingers. It is spicy, tart, sweet side dish which pairs very well with simple curd rice.
If you like this recipe of Pulikuthi Upperi, here are a few more South Indian Poriyal Recipes you can try:
- 1 Raw Banana , peeled and cut into small cubes
- 1 cup Kaddu (Parangikai/ Pumpkin) , cut into small cubes
- 6 Bhindi (Lady Finger/Okra) , cut into 1 inch pieces
- 20 grams Tamarind , lemon sized, soaked in warm water
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Jaggery To Be ground
- 2 tablespoons Rice
- 1 teaspoon Methi Seeds (Fenugreek Seeds)
- 7 Dry red chillies For Seasoning
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
- 1/4 teaspoon Asafoetida (hing)
- Coconut Oil , for cooking
- Salt , to taste
How to make Pulikuthi Upperi Recipe - Spicy & Tangy Palakkad Poriyal Recipe
To begin making Pulikuthi Upperi Recipe, soak the tamarind in 1/2 cup of hot water for 5 minutes, squeeze out the pulp and keep aside.
Dry roast the raw rice, fenugreek seeds and dried red chilies in a small pan on low heat until it turns golden and aromatic. Grind it into a fine powder using a mixer grinder and keep aside.
Since all the vegetables have different cooking times, we will cook each of them separately.
Into a kadai, heat 1 teaspoon of oil add the raw banana, sprinkle some salt and stir fry until the raw banana is tender and cooked. You can can cover the pan and cook the raw banana until done. Keep this aside.
Into the same kadai, add 1/2 teaspoon oil; add the pumpkin, sprinkle salt, the tamarind pulp, jaggery, turmeric powder and stir fry until the pumpkin is tender and cooked. You can can cover the pan and cook the pumpkin until done. Keep this aside.
Lastly for the Pulikuthi Upperi, into a new kadai, add 1/2 teaspoon oil; add the mustard seeds and allow them to crackle. Add the hing and curry leaves and saute for a few seconds.
Add the bhindi, sprinkle salt and stir fry until the bhindi is tender and cooked. You can can cover the pan and cook the bhindi until done.
Add the cooked pumpkin, the raw banana and the ground spiced into the cooked bhindi and stir until well combined. Check the salt and chillies and adjust to suit your taste. Once done, turn off the heat and serve the Pulikuthi Upperi hot.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.